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boshman

Is this going to be a bad batch ?

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Bottled a batch a 1 1/2 weeks ago. Made a Patriot lager with a pale lme & a pale dme that someone gave me. Fermented fine no problems . When I tasted it after 3 weeks in lbk, was flat tasting. Went ahead and bottled . Came out almost clear with no visible trub. Used carb drops , after about 3 days the bottles were hard as a rock . Now here is my concern , there is a noticeable amount of trub in the bottom of each bottle as well as " floaters " on the top . I did not cold crash this batch like I normally would have . And the lbk temps stayed around 68 / 72 degree range . Is something wrong with this batch as I never had this happen before.

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Nothing to really worry about. You get some trub with bottle carbing. It just means the yeast is still active and doing it's job. Let it sit for the suggested 4 weeks at the room temp, and there you have it. Pour gentle...

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Thanks Yankeedag. That kind of freaked me out as I never seen that happen when bottling before . I use a bottling wand so was pretty sure no trub went in the bottles. The only time I seen this was on a import beer ( Pilsner Urquell I think ) . So no worries then .

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when you give yeast stuff to eat, you get trub and co2. bottle primed and conditioned beer has 'lees' - a layer of trub, yeast etc that settles out.  as dag mentioned a slow gentle pour will leave most of the lees in the bottle. I for one just pour away and drink the yeasty goodness. of course I pay for it later with stomach cramps and the runs but who cares? free vitamin B!


 

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They only problem I see know is potential "bottle bombs " as they seem to be WAY over carbonated. Had to sacrifice my "trup / last bottle " to bottle another batch . When I opened it up it was like a diet coke with a mentos put in it!! When I checked my other bottles and backed them off a bit they wanted to do the same thing . The bottles are all rock hard but not misshaped in any way . No idea what the deal is with them .

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