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TL;DR Made a batch of Non-alcoholic Ginger Beer (ale) with Lalvin D47 yeast and ended up with more trub/sediment than usual.
Longer post with details: I've been working on a naturally carbonated ginger beer recipe for a couple of months now. I've brewed alcoholic and non-alcoholic versions and have had pretty good success. This week I made a 1.5 gallon non-alcoholic batch fermenting in 12 16oz Grolsch bottles for 2 days before putting in fridge. Fridge is between 34 - 38 degrees (if I can keep the kids out of it long enough!). This time the bottles have a thicker layer of trub/sediment at the bottom than ever before. Anywhere from 3/4" to 1". Usually when I do this I have a thin layer of "dusty" sediment at the bottom of the bottles. Never this thick before. If I strain a bottle with it comes out thick and clumpy. It still tastes fine though.
I've put in pics so you can see carbonation as well as trub in bottles. Has anyone else had this issue? Any advice?
Trub in Bottle:
Poured in Glass:
Longer post with details: I've been working on a naturally carbonated ginger beer recipe for a couple of months now. I've brewed alcoholic and non-alcoholic versions and have had pretty good success. This week I made a 1.5 gallon non-alcoholic batch fermenting in 12 16oz Grolsch bottles for 2 days before putting in fridge. Fridge is between 34 - 38 degrees (if I can keep the kids out of it long enough!). This time the bottles have a thicker layer of trub/sediment at the bottom than ever before. Anywhere from 3/4" to 1". Usually when I do this I have a thin layer of "dusty" sediment at the bottom of the bottles. Never this thick before. If I strain a bottle with it comes out thick and clumpy. It still tastes fine though.
I've put in pics so you can see carbonation as well as trub in bottles. Has anyone else had this issue? Any advice?
Trub in Bottle:
Poured in Glass: