Came out not bad. But the starting temperature was a little high and it has a slight tangy flavour.
I’m trying to find a way to better control the fermentation temperature on the cheap. Any tips appreciated!
One question I do have… After leaving in the bottles for a couple of weeks I’ve noticed a white residue is settling on the bottom of the bottle. Is this normal? (Pic of sediment in comments)
Well yeah ok you could, but for all intents and purposes it’s dead/residual/left over/sediment yeast.
If you’ve were going to harvest yeast better to do it after primary eh.
There are certainly better places to harvest yeast but that doesn’t have anything to do with whether or not the yeast in the bottom of a naturally carbonated bottle of beer is alive or dead. It’s not dead, just dormant.