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donkey83 wrote:just wondering there is sediment on bottom of bottles is this normal or have i stuffed up somewhere in process?
Yep, quite normal.
donkey83 wrote:how long till i can rip one open and try it?
Two weeks is the most often quoted minimum. Three or four is better. See if you can make one or two botles last till early spring time and taste the improvement.
donkey83 wrote:I have bottled my first batch yesterday arvo.
just wondering there is sediment on bottom of bottles is this normal or have i stuffed up somewhere in process?
how long till i can rip one open and try it?
Perfectly normal. It is simply the yeast, and maybe some other fine debris, stirred up in your fermenter during the bottling. You need the yeast, anyway, to ferment your priming sugar to carbonate your beer.
Have a look at Coopers Ales, they also have sediment in the bottom of the bottles, as do any number of other quality ales.
I was in my local camping store, and found they carry 30 and 60 lt plastic water drums. Got bung holes, rubber seals, are rated for drinking water, and they look identical to the ones in the local HBS, only 1/3 the price though. Might want to take a look.
I brewed a Queensland Gold batch for a friend(i am sorry but that is what he wanted) this was my 3rd brew. We bottled it and he has stored it on the side which has produced some white type residue and the beer when stirred taste very sweet. I haven't had this problem before. Is this possible contmination from the bottles or something else.
Also I am in the middle of another brew Coopers Canadian Ale,the fermentation temp is fluctauting between 16 and 18 (i.e. Nights and Days) all is happening like normal will it just take a little longer to finish firmenting? also is there an simple and effective way to keep the firmenter warm.
Lots of questions lots of help. The 2 brews I am having issue with aren't even for me>>>
cods70 wrote:We bottled it and he has stored it on the side which has produced some white type residue and the beer when stirred taste very sweet.
Sounds quite normal to me. It's probably just yeast.
cods70 wrote:Also I am in the middle of another brew Coopers Canadian Ale,the fermentation temp is fluctauting between 16 and 18 (i.e. Nights and Days) all is happening like normal will it just take a little longer to finish firmenting? also is there an simple and effective way to keep the firmenter warm.
Sounds fine. If you want to keep it warm, I'd suggest adding a sleeping bag or similar around it (which should stop the fluctuating temperature). If the temp is holding below 16 degrees, then I would suggest you just switch to using a lager yeast. Something like Saflager S-23 is a good starting point.
If you decide that you want to heat the fermenter, then you have a few choices, including heat pads and heat belts. I recommend you put them on a timer though or you might end up heating your brew up too warm.
After i have bottles my brews and have had them sit there for roughly 2 weeks before drink. I seem to be getting a lot of white (Yeast??) residue on the lower side of the bottle (i.e.Standing up on the bottom lying down on the side). This doesn't spoil the beer in anyway however it is a bit annoying.
Would finnings help wth this are is any other tricks of trade that will help.
cods70 wrote:After i have bottles my brews and have had them sit there for roughly 2 weeks before drink. I seem to be getting a lot of white (Yeast??) residue on the lower side of the bottle (i.e.Standing up on the bottom lying down on the side). This doesn't spoil the beer in anyway however it is a bit annoying.
This is quite normal. It's yeast. The best way to deal with it is to pour the beer out in one motion, and to avoid sloshing it back against the yeast as much as possible. If you're using longnecks, either pour the whole bottle into a jug or after you've poured the first glass, straighten up the bottle really really gently. It's the straightening up bit that makes the beer slosh back against the yeast and stirs it up. Also watch the beer as it pours out and stop pouring when you see the yeast approaching the neck of the bottle. Once you've practised this enough, you should be able to get almost all the beer out without any yeast. I normally leave a bit less than a centimetre of beer in the bottom of the bottle.
cods70 wrote:Would finnings help wth this are is any other tricks of trade that will help.
Some finings do bind to yeast and will help drop it out, however most yeast will settle out after a few days anyway. If you really want to reduce the amount of yeast in your beer, the easiest way is probably by racking. Do a search as there are about a billion topics on racking on here.
Might want to take a look. 
