The last batch of beer I have made seems to have a lot more sediment in it than any of my other beers. It has been sitting for 3 weeks and some of the bottles when I pour have gloopy looking sediment which I am presuming is a yeast cake type of thing?
The beer is a Muntons Connoisseurs Larger with an OG of 1.048. I used Copper Tun Czech Pilsner No 62 for the first time (instead of 1kg of dextrose) and added an extra cup of castor sugar. After 6 days fermenting I added Wakatu hops by dry hopping without using a muslin bag and let it sit for another 10 days before bottling. The FG was 1.010.
The beer tastes fine but there is a bit of wastage when I am pouring them. Is the extra sediment cause by the use of the Copper Tun Czech Pilsner No 62 or is it something else I may have done?
The only difference between this beer and the others I have made is the additional Copper Tun Czech Pilsner No 62 and not using a muslin bag with the hops. I also note that the OG and FG are higher than I normally would have.
Here is the difference between two beers I have done. One was using the method above, the other was using dextrose, and hopped in a muslin bag. I had to use the flash for the image so you cant see the clarity as good but you can see the sediment better.