Huge amount of sediment....

[Macca]

Been brewing AG batches for about four months now and am on my fifth bitter, this is a recipe for Coopers Strongarm, I seem to be getting a large amount of sediment though and was wondering if there is any way of avoiding so much. I am transferring the cloudy runnings from the mashtun back untill they go clear and then after the boil same thing with the cooled wort and utilising the hops bed to filter the majority of the sediment out. My boiler is a bottom draining Buffalo and after standard 90 min boils I am gravity dropping the wort into my fermenter to re aerate it, lots of bubbles but should I be doing more ?. I understand that poorly aerated beer will struggle to clear but the ferments are ok and on target close enough so the air cant be that bad. If I drop a load of finings in prior to bottling will I be dropping the yeast as well or will there be sufficient in there to bottle prime. NB I am sitting on the primary for 2-3 weeks.

Ta muchly in advance.

 

[graysalchemy]

Before you bottle your beer needs to be as clear as you want to drink it. Cold concrete floors are good for clearing beer or crash cooling.

By the way you make no mention of kettle finings 10 mins before the end of the boil. Do you use Irish moss or protofloc tablets?

 

[Dave1970]

Finings won't remove so much yeast that your beer won't carbonate in the bottle, like GA says cold temps can help, I usually do 3 weeks in primary then cool to 2C (which about as cold as my fermenting fridge goes).

If I'm fining then once cool I add polyclar and 2 days later I add isinglass. Polyclar for chill haze - I did have a couple of brews suffer from this, have changed from whirlfloc to protafloc in the boil so need to try leaving the polyclar to see if this has helped.

I don't always bother as time and low temps will often clear it anyway, I tend to fine if it's a lower flocculation yeast (like US-05) and if the beer's going into a corny that might end up being transported for drinking. Even when the beer looks totally clear after using both fining agents the bit that doesn't go in a corny gets bottled and carbonates no problem

 

[Macca]

Hi, sorry should have mentioned, I am using a teaspoon of irish moss, 10 mins before the end and its dropping a lot of the protein junk out, all the beer goes into my garage outside which is currently ****ing cold so its getting well crashed temp wise. Ill start giving them 3 weeks primary as a matter of course then transferring to a bottling bucket then into the garage and see if that helps.

Thanks for the tips :)