Commercial bottling

[b4dg3r]

Hey guys

After a few brews I've been able to vastly reduce the sediment in my bottles.


But I'm still wondering how the commercial ales manage no sediment and still retain a nice level of carbonation?

My thoughts are they carbonize it in a pressure barrel and then bottle, is there an easy way to replicate this at home as ive tried to bottle from a barrel and end up with a bottle full of head.

Cheers

Badger

 

[JulesRS]

A lot of breweries force carbonate with a machine. However a lot of smaller breweries still bottle condition which still produces some sediment.

I believe there is a beer gun on the market which I think is for force carbing for homebrewers.

 

[PD]

Its dead easy to do....

Just have a corney set up £200 ish carbonate your beer.
then fill your bottles with a Blikman beer gun

http://www.youtube.com/watch?v=i98sXDgjs7Q

easy but expensive

Or

http://www.youtube.com/watch?v=B2PPBmJZFd0

again expensive

Or leave your beer longer in fermenting vessel for MOST of the yeast to drop and learn to pour bottles carefully and just leave a little sediment in bottle....

 

[graysalchemy]

I agree with PD the longer you leave it the more compact it gets and will cause no problems. Some yeasts are better than others ie Nottingham compacts really well but even us05 after a month or two doesn't give any problems. :thumb: :thumb:

I would much prefer to have bottle conditioned beer to chilled and filtered force carbonated industrial Sh*te any day, I see it as a sign of quality and that care has gone into the product. :thumb: :thumb:

 

[Ale-in-France]

If you rack it and leave it a few days before bottling, there'll be less crud. If you can then leave it a while before drinking it should make a nice little cake that isn't too much hassle. Can even take it on picnics/walks as long as the bottle is uprightish in the bag.

 

[mattrickl06]

Totally depends on the yeast - find one with high flocculation like Wyeast Pilsen which sticks so tight to the bottle of the bottle that only vigourous shaking with warm water will remove it.

 

[fbsf]

I crashed cooled my latest beer before bottling, and there is very little in the bottom of the bottles, even though they have carbonated well.

 

[b4dg3r]

If you rack it and leave it a few days before bottling, there'll be less crud. If you can then leave it a while before drinking it should make a nice little cake that isn't too much hassle. Can even take it on picnics/walks as long as the bottle is uprightish in the bag.

yeah this is what i have been doing.


The main reason I ask this as the last 2 weekends I've been visiting Friends and family and wanted to show off my various brews. But on the train journey the bottles got disturbed resulting in cloudy beer, and it doesn't really clear in a weekend.

 

[fbsf]

For the bottle swap, I *really* chilled a glass bottle of my Golden Ale for 3 days, and then decanted it to a plastic bottle for shipping. The chilling process made sure that the gas stayed in the beer, and also that the sediment was left in the original bottle. My recipient said that the carbonation was fine when he opened it.

I wouldn't recommend doing this long term as oxygen is likely to get in and oxidise the beer a little, but for transporting to a mates house for a weekend, it should do the job fine.

 

[b4dg3r]

cool thanks for the tip