Would this work...?

[calumscott]

I know nothing of beer competitions but I suspect a proper beer competition by proper beer people wouldn't be a problem but I'm planning ahead for when I'm grain brewing really and intending to take the local produce show by storm with some beer...

...I suspect the judges and organisers won't be too bottle conditioned beer friendly and the chances of sediment being disturbed and a cloudy pint poured is a real risk.

So, tell me if this is a stupid idea...

1) Brew.
2) Prime.
3) Bottle.
4) Stand a bottle or three on their cap to condition.
5) Once beer is mature enough and yeast has compacted nicely, very carefully turn the right way up.
6) Carefully remove cap and yeast pack.
7) Recap.

 

[joe1002]

I suspect the beer will need to be consumed fairly soon after as the bottle will have lost all its pressure and some (albeit not very much) oxygen will have been introduced.

I do remember reading somewhere, I think on here, that someone used to store the bottles upside down then crack the lid open slightly over the sink thus washing out the sediment. Again, I suspect consumption will need to be fairly soon thereafter.

 

[calumscott]

The oxygen shouldn't be a problem I don't think...

You start with an anaerobic headspace and you lose some CO2 from the beer which is dense and should keep the headspace pretty much only CO2 I reckon (draughts excepted of course...).

You could also mitigate the loss of that CO2 by a slight overpriming of the "show" bottles maybe?

 

[pittsy]

surly it would be flat and oxygen present in bottle would ruin beer unless the yeast conditioned it again (prime etc ) and in that case your back to the start ie more sediment . Best thing to do is ask which yeasts compact hard in base of bottle best (if ok for brew type of course) but also rack to a 2nd fv for at least 4 or so days to decrease sediment then rack again to 3rd vessel (coldish if poss) for another 2 or so days then batch prime in 4th vessel , you will still get sediment but i'd say a lot less :hmm: :thumb:

 

[calumscott]

:hmm:

I might just give this a go with my slightly-on-the-fizzy-side IPA...

I'm off to give one a good shoogle to get the yeast into suspension then leave it a few months. I will report back in due course! :thumb:

 

[alanywiseman.]

THis just sounds like the disgorging of champange but without the fun/dangerous part

I think when you turn the bottles back round some sediment will go back into suspension because if the yeast compacts to the point where it wont then surly you could just let it settle normally and present it to the judges because when hey pour it they will get a clear pint.

THe difference between your method and disgorging champange is freezeing (sorry if you already know this). By freezing some beer and the yeast in the neck of the bottle you can open it and the yeast plug will be expeled then you recap.

Look Here

 

[johnnyboy1965]

I know nothing of beer competitions but I suspect a proper beer competition by proper beer people wouldn't be a problem but I'm planning ahead for when I'm grain brewing really and intending to take the local produce show by storm with some beer...

...I suspect the judges and organisers won't be too bottle conditioned beer friendly and the chances of sediment being disturbed and a cloudy pint poured is a real risk.

So, tell me if this is a stupid idea...

1) Brew.
2) Prime.
3) Bottle.
4) Stand a bottle or three on their cap to condition.
5) Once beer is mature enough and yeast has compacted nicely, very carefully turn the right way up.
6) Carefully remove cap and yeast pack.

Im afraid youve got it all wrong. Leave your beer in the original bottle, and submit it as it is ie ...bottled conditioned. As homebrewers we do not have the equipment to filter our beers, so some yeast disturbance is expected, but poured correctly you wont have any problems

7) Recap.

 

[calumscott]

Im afraid youve got it all wrong. Leave your beer in the original bottle, and submit it as it is ie ...bottled conditioned. As homebrewers we do not have the equipment to filter our beers, so some yeast disturbance is expected, but poured correctly you wont have any problems

But that's exactly the point. In a beer competition for brewers the organisers and judges would know how to look after the bottle before opening and would also open and pour correctly...

...this is a village show. There is a very high likelihood of that respect not being shown to the bottle...

 

[calumscott]

THis just sounds like the disgorging of champange but without the fun/dangerous part

Yup! That's the inspiration for the idea...

...and after all, champers doesn't suffer from not being fizzy after being de-yeasted so beer should stay at least as fizzy as what's left after a single de-pressurisation. A decent enough volume of CO2 should still be in solution to repressurise the bottle and have enough still in the beer for a fizz in the mouth.

 

[lovelldr]

An sure I've read people get around this by altering the secondary ferment to happen in a cornie, and then use a beer gun to pour the buffer in to a bottle keeping it fizzy and recap it. Have no idea myself, but sure I read that...

 

[alanywiseman.]

THis just sounds like the disgorging of champange but without the fun/dangerous part

Yup! That's the inspiration for the idea...

...and after all, champers doesn't suffer from not being fizzy after being de-yeasted so beer should stay at least as fizzy as what's left after a single de-pressurisation. A decent enough volume of CO2 should still be in solution to repressurise the bottle and have enough still in the beer for a fizz in the mouth.

Give it a go and see what happens. If i were going to do it I would make the beer as cold as possible before opening to have as much CO2 in solution as possible.

 

[calumscott]

THis just sounds like the disgorging of champange but without the fun/dangerous part

Yup! That's the inspiration for the idea...

...and after all, champers doesn't suffer from not being fizzy after being de-yeasted so beer should stay at least as fizzy as what's left after a single de-pressurisation. A decent enough volume of CO2 should still be in solution to repressurise the bottle and have enough still in the beer for a fizz in the mouth.

Give it a go and see what happens. If i were going to do it I would make the beer as cold as possible before opening to have as much CO2 in solution as possible.

Ah yes! good plan! :thumb:

 

[PD]

Good ol Craig's got it sorted for you...........................................at a price and if you can find them...


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

 

[calumscott]

The experiment starts here!

Two bottles of Better Brew Export Lager have been upended shaken to get all the yeast pack back into suspension and are now resting, cap down for a month or so.

I'll try to get photos when I attempt to de-yeast them...

 

[lagerlout]

Good ol Craig's got it sorted for you...........................................at a price and if you can find them...


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

Nice idea but 50 quid for 30 :shock: :shock: :shock: