Homebrew beer V's Commercial Beers

sparkey17 · 03-13-2010, 11:50 AM

Hey Folks

Ok this is a question that has kinda bugged me for a bit ,,

how come commercial beer has no yeast deposit at end of bottle and homebrew does ?

Is there anything that we as homebrewers can do during the process to not have yeast deposit ?

,,, Im thinking no ,but maybe there is i havent a clue ,,,

is there something that the large beer companies do that we cant do ?

i have heard that in Canada some of the brew companies spray a sugar solution into the bottles before botteling ?

hope somebody can answer these questions for me

cheers

blackwaterbrewer · 03-13-2010, 11:54 AM

most breweries have 30,000 dollar filtering machines that get rid of all the evidence.

cheesecake · 03-13-2010, 12:14 PM

you can filter your home brew also if you keg it. places sell filtering setups for under 100 dollars

sparkey17 · 03-13-2010, 01:27 PM

thanks

in the process of buying a keg a tap system shortly might look at buying a filter too ,,

cheers for that info ,,, ill hold off on the 30,000 filter 100 is more in my price range lol

zodeseeker · 03-13-2010, 01:37 PM

In my opinion, the yeast left in the homebrew gives you the vitamins necessary to keep hangovers away

**beerthirty** · 03-13-2010, 02:01 PM

You can get home brew very clear and sediment free without the use of filters. Filters suck because that $100 price tag goes up everytime you use it. The filter pads need replaced with every batch. Try finings and cold crashing. Carefully rack to the keg. After it has sat cold for a week transfer to another keg without moving the first keg. Use 2 black bev out connectors on the transfer hose. The second keg now contains clear sediment free beer. By the way with proper fining and cold crashing there is less than a dusting of yeast in the bottom of the first keg.

sparkey17 · 03-13-2010, 06:40 PM

excellent thanks guys

it pays to ask questions ,, gonna try that system when i get my keg ,,,, cheers

**ajf** · 03-14-2010, 03:27 AM

If all the commercial beers that you have been drinking are sediment free, then you are drinking the wrong commercial beers. There's plenty of commercial beers with yeast sediment in them, and they tend to be some of the best commercial beers.

-a.

thedidey · 03-14-2010, 01:10 PM

I'm not positive about this so someone correct me if I'm wrong. But if you were to cold crash the beer right before you rack it to the keg, you would get a lot more yeast to flocculate. Then you could rack to the keg and force carbonate. It would reduce the sediment a lot although I don't think it would be nothing.

pcollins · 03-14-2010, 01:17 PM

The process in commercial brewing is a bit different than what we do at home.

For commercial brewers any haze, cloudiness, etc. = BAD (generally, unless they are deliberately making bottle conditioned beer)

Once fermentation is complete the beer is often transferred to cold conditioning tanks. Yeast settles out here and is removed prior to filtering. Centrifuges are often used to remove the yeast prior to filtering so that already the beer going through the filter is quite clear by homebrew standards. The beer is then filtered and carbonated with CO2 and generally NOT bottle conditioned so there is no settling out of yeast in the bottle.

As far as Canadian brewers spraying a sugar solution in the bottles, I've never heard of this. I can't even think why that would be something they would do unless it's to temper the bitterness of a macro brew to make it more palatable. I wouldn't put it past them. LOL

Great question, btw.