insecure sediment

[ronytrombone]

I recently - a couple of weeks before Christmas actually - bottled some all grain IPA. I racked into secondary fermenter off
all the loose dry hops I had used, added about 100g dissolved sugar then bottled. This has produced just a little secondary fermentation to get things fizzing, and a small amount of sediment.
Trouble is I'm finding the sediment is rather too keen at getting disturbed and clouding the beer when I pour - as soon as the bottom of the bottle is cleared. So I get 4/5ths of the bottle OK but have to leave the remainder - or pour into another glass to drink cloudy.
I used American ale yeast US-05 is that relevant ?
Any ideas here ?
Thanks

 

[jmcnamara]

Stupid question, but you've chilled the bottles for a few days before opening?

 

[Nosybear]

US-05 is a pretty clean yeast and a medium flocculator, if I remember correctly. First question: Did you rack the beer before packaging? If not, you might have sucked up some of the sediment. If you're getting a "yeasty" taste, one I usually perceive as sharp and unpleasant, that's likely it. I checked Safale's information and find that it isn't a good flocculator - next time you might consider racking and fining?

 

[GFHomebrew]

Chill the beers for at least a week before opening that way your compacting hopefully the yeast/trub cake at the bottom more.

 

[J A]

The longer they sit, especially at cold temperatures, the more firmly packed the yeast sediment becomes. If you've stored for a while - upright, of course - and chilled at below 40 degrees for a week at least, they'll hold up to pouring most of the beer off. That sediment is one of the reasons I went to kegging. I can bottle from kegs if needed and there's no sediment at all in the bottles.

 

[ronytrombone]

Stupid question, but you've chilled the bottles for a few days before opening?

Oh yes !

 

[ronytrombone]

The longer they sit, especially at cold temperatures, the more firmly packed the yeast sediment becomes. If you've stored for a while - upright, of course - and chilled at below 40 degrees for a week at least, they'll hold up to pouring most of the beer off. That sediment is one of the reasons I went to kegging. I can bottle from kegs if needed and there's no sediment at all in the bottles.

Thanks
been sitting now for 4/5 week and looking more firmly packed if I pour very slowly - I'll look into pricing up for some kegs

 

[ronytrombone]

US-05 is a pretty clean yeast and a medium flocculator, if I remember correctly. First question: Did you rack the beer before packaging? If not, you might have sucked up some of the sediment. If you're getting a "yeasty" taste, one I usually perceive as sharp and unpleasant, that's likely it. I checked Safale's information and find that it isn't a good flocculator - next time you might consider racking and fining?

I added leaf hops towards the end of fermentation - my first attempt at dry hopping - next time I'll use pellets. Anyway I racked off to a second fermentation bin filtering through a plastic/muslin bag I use as a hop spider (I gave up with the cheap metal one I ebayed from China) then on into bottles - slight yeasty taste - next time I'll leave the racked beer for a bit before priming and bottling.

 

[ronytrombone]

Thanks guys for all you replies here - great to be part of such an active forum !