I recently bottled this recipe, last Sunday (2014-03-09). I popped one open today, and it is damn tasty, and even decently carbed after less than a week. However, all the bottles have about a half inch of yeast on the bottom!?
My last batch never carbed up enough, so with this one, I made sure to suck up some of the yeast cake (primary fermenter, no secondary). I don't think I sucked up enough yeast to cause this much in nearly 50 bottles.
Does the yeast continue to multiply while bottled? Is the major yeast in the bottles just a result of what I sucked up into the bottling bucket? I've had previous batches, both with and without secondaries, that carbed up just fine with nearly no settled yeast.
I'm just wondering where did this 'cake' in my bottles come from?
EDIT: I used 4 oz table sugar in just under a 5 gallon batch at about 72F, if any of that makes a difference.