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minimaliszt

strata in the fermenter?

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Just shined a flashlight in through the front of the LBK and noticed that there were discernible layers of density in the beer. I had never noticed this before, but it was really neat looking (it went from clear to cloudy, the top layer 1/2" deep, middle about 2.5", and the bottom down to the yeast cake). Makes sense, considering how long these differently weighted substances (sugars, yeast, alcohol) are just sitting around, but why don't we see this in bottles, or is it just too subtle to notice?

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You will see it in bottles as well, if they are cloudy when bottling. Often though, enough of the yeast has settled in the fermenter that the settling and visible stratification in the bottle is more subtle. The other reason you don't notice it as much in the bottle is because (in my case at least) once they are bottled, chances are you're not perving them 15 times a day. :P

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