I recently bottled a Belgian Dubbel from my keg. The beer sat in the keg, lagering, for a little over a month. Then I pulled some 10-12 beers from the keg and drank them. It tasted fine, looked clean. Then I hooked up my picnic tap style bottler and bottled the rest of the batch (5 gal batch). After the beers sat for about an hour or two, I noticed that all of them had a layer of sediment at the bottom. Not the first few beers. Not most of the beers. All of the beers. It's as if something in the beer changed density once it was in the bottle. The beer was not dry hopped. No yeast was added after fermentation. And the keg was not moved even the slightest bit for over a month. Any ideas?
