yeasty beasty

[copper118]

i've noticed on most of my beers that the yeast at the bottom of the bottle is kind of creamy and typically stays at the bottom unless i swirl it.....i made a batch of brown ale a while back and am noticing that there is quite a bit of suspended yeast in the bottles and the yeast itself floats around in little fragments.....i wonder if i bottled it too soon or if something funky happened with the yeast??

[21st-Amendment]

How long ago did you bottle it? A lot of the yeast may have fallen out of suspension already; ive noticed a huge difference between 2 weeks post bottle and 4 weeks, with 4 weeks not having any nasty yeast dreg flavor (i was drunk and drinking them straight from the bottle :p ). You should probably taste it before getting too worried, i bet its not nearly as bad as you think!

[ray m]

You may have just gotten some yeast that didn't flocculate that well. I've had that happen to a few beers and it is rather irritating. How long were the bottles chilled before you opened them? If you chill bottles for a good week or two, that helps the yeast dregs in the bottle tighten up more, with less chance of getting floaters (in my experience, anyway).

[danno]

check the yeast specs, some are notoriously low flocc'ers and will stay in suspension indefinitely... and on the other hand, some flocc out so fast your fermentation doesn't finish, and you have to rouse the yeast every few days just to ferment that dang thing...

[Fast_Eddy]

I've had luck getting dusty(Staub) yeast to settle by doing a very cold conditioning. Put the bottles in a fridge and lower the temp to as close to 32 F as possible and leave for a week.