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)
Congrats! It looks great.
Fair warning about aging in plastic, it might take on some weird flavors ;)
As for the stuff in the bottom, if it’s a white, kinda powdery-floats-into-solution-kind of deal, like silt in water, it’s dead yeast as fermentation continues in the bottle.
As for temp, if you want to get technical fermentation controllers can be fairly inexpensive but the cheapest way is probably find a cooler area of your house then wrap the carboy in blankets / add a seed starter mat to the area to add minor heating nudges until it’s where you want it consistently.
That yeast isn't dead, it's just gone dormant as there's no food (sugar) left in the bottle for it to eat. You could easily build up more yeast from the stuff in the bottom of one of these bottles.
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.