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- Aug 28, 2013
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Been brewing for a year now. Up until recently, I had always used dry yeast (rehydrated before pitching) in my beer. The last two, I switched to smack packs.
In each of the two most recent batches when it came time to bottle, I noticed that there was a very thick layer of seemingly active yeast on top of the beer in addition to the sludge on the bottom.
When I used dry yeast, I would only have the sludge on the bottom - all the yeast had settled out like I thought was supposed to happen? Is this common with smack packs? Did I do something wrong? Did I just create 2 dozen bottle bombs? (I checked the FG and it was as expected)
In each of the two most recent batches when it came time to bottle, I noticed that there was a very thick layer of seemingly active yeast on top of the beer in addition to the sludge on the bottom.
When I used dry yeast, I would only have the sludge on the bottom - all the yeast had settled out like I thought was supposed to happen? Is this common with smack packs? Did I do something wrong? Did I just create 2 dozen bottle bombs? (I checked the FG and it was as expected)