Sedament

[andymat]

Can anyone tell me what i need to do to reduce the sedament when bottling because im wasting to much when pouring my beer.

Thoughts welcome.

Thanks

 

[Aleman]

Leave it longer in the FV . . . . Crash cooling to as low as you can get it will also help yeast drop out of suspension.

Adding finings like gelatine and or isinglass will also pull yeast out of suspension.

At the end of fermentation racking to a second (sealed) FV (Say a winemakers FV) for a week will allow yeast to settle out and then you can bottle from there.

 

[TheMumbler]

At the end of fermentation racking to a second (sealed) FV (Say a winemakers FV) for a week will allow yeast to settle out and then you can bottle from there.

What sort of effect would that have on priming the bottles?

 

[Moley]

What Aleman just said, and then, as soon as your primary FV is empty, get another brew on.

Build up some stocks so you can afford to leave it for longer in the bottles, the sediment will compact. You will get more beer out of a 3 month old bottle than a one month old bottle. I've now got some beers which are over a year old and I can pour the entire contents, apart from maybe a couple of tsps.

When you open a bottle, pour it slowly and carefully down the side of an over-sized jug. Do that in one steady movement. It helps if you work above a sheet of white paper, a white tea towel or similar, then you can see when the sediment is just creeping towards the neck of the bottle and stop pouring.

 

[Aleman]

At the end of fermentation racking to a second (sealed) FV (Say a winemakers FV) for a week will allow yeast to settle out and then you can bottle from there.

What sort of effect would that have on priming the bottles?

None whatsoever . . . Even in perfectly crystal clear home brewed beer there is sufficient yeast to generate condition. . . . given time. . . . Ideally you should be aiming for a paint layer thickness of yeast sediment on the bottom of the bottle. . . . and as Moley said given time it will compact and become firmer . . .unless its a wheat beer yeast, and even they eventually settle out.

 

[jonboymentalhealth]

so if you add finings and wait when i put it in bottles with priming sugar how long should it be kept in the warm before transfering to a cool place??

 

[Moley]

Anything up to a week.

I always use one or two 500ml cola bottles as ‘pressure test pingers’, you can squeeze them to get an idea of what carbonation is developing, or hold them by the top and flick the bottle, the note it gives will rise over a few days.