Sediment

[Steeley]

Hi guys
Hope everyone is ok, just a quickie, just brewed some Muntons flagship pale ale, i bottled it, it’s been down for 6 weeks, I have opened 4 bottles now and everyone, when I open it, the sediment leaks into the pint glass, even from when I first pour it, we’re normally that only will happen right at the end, do I need to leave it longer, so that the sediment solidified more. Thanks for any advice on this

 

[Clint]

Time is your friend. But...some yeasts are quite powdery . You could use a drinking vessel you can't see through.

 

[Jim Brewster]

This happens if I open a highly carbonated bottle when it's not really really cold. The carbonation nucleates on the sediment and the whole bottle goes off like a fountain, yeast and all

 

[Steeley]

Thanks for that guys, I think I will leave it longer , I must admit it’s not as you say like a fountain, but I can see the sediment travelling down the glass when I first pour it, as for being cold, it’s been down in my cellar for about 2 weeks

 

[An Ankoù]

Hi Steeley.
Did you use finings?
I discovered that fining the beer before bottling caused exactly what you're describing. Never used finings since, I'd rather wait for the beer to clear naturally. This only applies to bottled beer as fining a PB or a cask works perfectly.

 

[Steeley]

Hi An Ankou
No I never use finings, as you say I let the beer clear by itself, the beer is clear in the bottle before I open it, well it’s clear, but it’s not as clear as my other beers that’s why I am thinking of leaving it longer.

 

[dwhite60]

You might try venting them, crack the cap just enough to let some pressure out and reseal it.

Been down this road a few times.

 

[DavidDetroit]

I agree with what's been said so far though my outlook is a little different.
Depending on the yeast, if you look at it wrong, the yeast will rise up. If flocculation is important, you could choose yeast accordingly. The ones I use, I use for other qualities than flocculation but they flocculate well, so when the beer sits, it gets clear enough that it looks like I put effort into making it clear. I am neither for nor against clear or cloudy beer.
I'm now curious enough to go out of my way to try a yeast that doesn't flocculate well.
I could be wrong, but drinking a lot of yeast can have an undesirable effect in the bathroom department. To comment directly, time and cold should clear it to a reasonable degree.

 

[Steeley]

Thanks David
It’s the first time this has happened, it never happens in the barrel and even on some bottles that when you remove the cap you can feel the pressure release, the sediment still stays at the bottom until you get to nearly the end of the pint and you can see it slowly moving, has you say time/cold hopefully will sort this, and with the bottles in the cellar I think the best bet is to leave them and possibly try them in a couple of weeks.

 

[Steeley]

You might try venting them, crack the cap just enough to let some pressure out and reseal it.

Been down this road a few times.

I will try that, you never know thanks for the advice, they are high pressured when I open them and I only used 1 carbonation drop