So I brewed my first partial mash beer back on December 18, an Oatmeal Stout.
OG 1.057
2.5lbs Maris Otter
1 lb Flaked Oats
1 lb Munich Malt
8 oz Crystal 80
8 oz Chocolate malt
8 oz Roasted barley
4 oz Black malt
Mashed at 152F for 60 minutes.
Boiled 0.8 oz Belma hops (11.3 AA) for 60 minutes.
Added 4 lbs Pale LME for 30 minute boil. Fermented for 3 weeks at 65-66F, primed with 3.5 oz dextrose.
Here is the weird part: I can pour the entire beer and all the yeast/sediment stays stuck to the inside bottom of the bottle. I’m not complaining, but I wonder why this is happening. I’ve had about 10 of these beers so far, and it has happened with every single one. And the stout is delicious. Does anyone know why the yeast stays stuck to the bottom of the bottle? Maybe the oats had something to do with it?
You don’t mention the yeast. Some yeast clump together better and make a tighter bed. Leaving the bottles sit in the fridge longer can accomplish this as well as keeping them very cold.
The same is happening for me with partial mash Speckled Heifer, extract Dry Irish Stout, and an extract American Amber Ale. Two days before racking to the bottling bucket I tilt the carboy. This acts to deepen the trub layer with a thicker layer of yeast on top. I can siphon to the bottling bucket, picking up some yeast, but no trub. After bottle conditioning the yeast, without any hop debris, compacts on the bottom of the bottle. If you have a smooth pour without glugs the yeast stays put. Some other brews which have some hop debris in the bottle will not compact.
[quote=“jonesbrewer”]Woops yea i didnt mention the yeast strain. safale s-04
And so far, if i have the beer in the fridge for a day or longer, they are all doing this. the fridge temp stays between 36 and 39F always.[/quote]
S-04 is a good, flocculent yeast. Keeping the beer fridge close to freezing knocks the yeast down even better.
