Dispensing from 2L PET bottles

[Mr BR]

as above a slow steady pour and you should get every drop out with out disturbing the sedement and as somebody else said it well compact more the longer you leave it and it also depends on the yeast used

 

[giraffe]

ok, so yesterday I tried to pour 2L into a jug. Don't think I could have made a bigger mess of it if I tried. It being very fizzy ended up with a jug full of head, and quickly running out of space in the jug. Then in a panic I am trying to grab anything I can get hold so I can continuously pour, luckily there were some clean glasses at hand.

With a jug and two glasses full of beer I took a sample from each. I can taste the sediment in all of them, even though they are still clear so not that much could have got through.

Comparing it to my smaller bottles it is worse. But even with the 500ml bottles I still find I can really taste the sediment sometimes. It seems that the smallest amount really affects the taste, unless its because I am really looking for it. It's this sediment taste that I associate with the "homebrew twang", or at least I think its the sediment taste, of course I could be completely wrong on this. Not very good at describing taste, but I would say it tastes kind of yeasty, but not like bread yeast and has a slight chalking feeling on the roof of your mouth.

I think I will stock up on smaller bottles until maybe one day I can get a corny.

 

[Mr BR]

was the beer chilled and did you tilt the jug to the side? sorry for asking but i know people who dont know the knack of pouring a beer without the 3 inches of head,how long are you leaving the beer /lager to condition for?, in my experience the longer you leave it the better it tastes also on the plus side the more compact the yeast becomes resulting in less getting into your glass could be just a green taste or maybe an infection what about the water your using to brew with is it tap or bottled , if tap have you tried using a half campden tablet in it ? ,also have seen on here people posting great taste improvements when using bottles of spring water just some ideas not got alot of hands on experience with this as living in Scotland the water is pretty much spot on right out the tap up here , hope this helps and maybe a more knowledgable member could help you if this doesnt good luck :thumb:

 

[giraffe]

It maybe wasn't quite as chilled as it should have been. It was bottled just over 3 weeks ago and is the Coopers Canadian Blonde.

oh, yeah our water does taste quite chlorinated. I keep forgetting to put a campden tablet in my brew

As a comparison I just tried another one out of a 500ml bottle being very careful not to get any sediment. It tastes a lot better, and I poured the left over sediment filled remains into a different glass to taste, and it it the sediment which I am tasting and not liking.

Thinks its 500ml bottles for me from now on, I do prefer them. Just comes down to cost and they are a pain to fill up.

 

[Mr BR]

yeah a know what you mean 500ml are time consuming but if it gives you a tastier beer its worth it good to hear you have found the cause of the off taste u have got to be careful when handling the bottles before pouring but as i said earlier keep them chilled and try leaving them for as long as you can before opening for the sediment to compact got a continental lager in the cupboard and the sediment has gone solid in the bottom and when pouring from a 2 ltr even the last pint is crystal clear i think alot depends on the type of yeast.

 

[giraffe]

Thanks, yeah I have a pilsner in the FV right now. Interested to see how that one comes out in comparison as it has a true lager yeast.

I am still new to all this, so have lots to learn. Patience being the hardest :)