Author Topic: Brown Yeast in bottle?  (Read 578 times)

Offline troy@uk

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Brown Yeast in bottle?
« on: September 02, 2010, 05:20:18 AM »
Recently I have experienced something new. I bottle condition all of my beer. I use corn sugar or DME depending on the beer/style. I have just drank the last of an ESB (WLP 002 English Ale) that was bottled 4-5 months ago and the last of a Wit (WLP 400 Belgian Wit) that was bottled 2.5 months ago.  In both of them the yeast sediment has turned darker brown. No noticeable change in flavor, only cosmetic. Am I waiting too long or beginning to have OTHER (sanitation) issues?
Now there are fields where Troy once stood....  OVID

Offline tschmidlin

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Re: Brown Yeast in bottle?
« Reply #1 on: September 02, 2010, 10:12:50 AM »
Am I waiting too long or beginning to have OTHER (sanitation) issues?
I don't think it's a sanitization issue, I think the yeast is just not doing well.  Their job is finished though, and there shouldn't be enough residual yeast in the bottle to worry about off flavors from autolysis, it just might be hard to reculture from that bottle.  So I think this is another one of those cases where you just need to RDWHAHB. :)
Tom Schmidlin

Offline Jeff Renner

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Re: Brown Yeast in bottle?
« Reply #2 on: September 09, 2010, 05:18:18 PM »
Another likelihood is that the sediment isn't all yeast, but the brown stuff is sedimented malt particles and whatnot.

Regardless, if you don't perceive a problem, I don't think you have one.
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Offline denny

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Re: Brown Yeast in bottle?
« Reply #3 on: September 10, 2010, 09:08:38 AM »
Regardless, if you don't perceive a problem, I don't think you have one.

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Offline euge

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Re: Brown Yeast in bottle?
« Reply #4 on: September 10, 2010, 09:51:56 AM »
Isn't that brown stuff some of the residual hop isomers that gradually drop out of suspension? IIIRC Jamil Z or Palmer talked about it: such as a brew gradually losing half it's BU's over a year's time due to this process. Ends up as brown sludge in the bottom of bottles or kegs.
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