nastyphoeni
New Member
I bottled my brew following conditioning in a conical with isinglass for a couple of weeks in the fridge at 6 C. Added 4.5g sugar per liter and a little sprinkle of fresh yeast. Wyeast 1272 American ii.
Beer is tasty and nicely carbonated, but as soon as a crack it open the yeast on the bottom comes into the nice clear beer in the form of lumps :cry:
I know this isn't an issue, but I would rather it didn't happen.
1. How can I prevent this from happening in future?
2. For these bottles, is there anything I can do to get the yeast to stick to the bottom of the bottle? I wondered if a long chill/spell in the freezer might do it? If not, I would rather the beer was cloudy with evenly dispersed yeast. Is there a good way to do this? I doubt rocking the bottles would do it and I am reluctant to shake them!
Beer is tasty and nicely carbonated, but as soon as a crack it open the yeast on the bottom comes into the nice clear beer in the form of lumps :cry:
I know this isn't an issue, but I would rather it didn't happen.
1. How can I prevent this from happening in future?
2. For these bottles, is there anything I can do to get the yeast to stick to the bottom of the bottle? I wondered if a long chill/spell in the freezer might do it? If not, I would rather the beer was cloudy with evenly dispersed yeast. Is there a good way to do this? I doubt rocking the bottles would do it and I am reluctant to shake them!