Homebrew beer V's Commercial Beers - Page 2

manticle · 03-14-2010, 12:58 PM

Some commercial breweries filter which leaves no sediment in the bottles. Some commercial breweries condition in the bottle which leaves sediment.

Coopers, chimay, young's special london, schofferhoffer, aventinus, erdinger, westmalle, orval and many other wonderfully complex tasty and amazing beers all leave a little bit of yeast at the bottom for you to reculture for your own brew.

Millers, budweiser, Victoria Bitter, XXXX and toohey's Red do not. Pick the beer you'd like to drink and which one you'd like to brew from those lists.

PS. There's a possibility that schofferhoffer use a different yeast strain from their primary in the bottle. Most of the other beers listed use the same strain in primary and bottle though.*

*Except orval which uses brettanomyces which is worth noting

sparkey17 · 03-14-2010, 01:13 PM

hey guys thanks for the replys

as for the guy saying im drinking the wrong beer ,, here in ireland the beers im drinking is usually ,, miller,fosters,heineken etc etc ,, yes there are beers here that are cloudy but most are wheat beers which i find very sweet and dont like ,, i havent seen many commercial beers here that are cloudy ,i have been to specialist shops that foreign beers ,i go there maybe once a month and buy a few different types to see whats out there ..

regarding the canadian beers , a friend of mine here in ireland has a canadian wife he has been to a few brewing plants there ,he too doesnt know why they spray the bottles with a sugar solution ,

one of these days im gonna have a mess around with some kits and see if i can get rid of the yeast at the end of the bottle ,,,,,, if i do ill let ye all know ,, i might be gray and old and have a zimmer frame but ill find out ha ha ha

thanks again guys for the reply and hope to hear from you all soon

regards
mark

**ajf** · 03-14-2010, 02:35 PM

I don't know of any naturally conditioned commercial lagers, but if Ireland is anything like Britain, most of the draught beers (but not kegged) you get in pubs will be Real Ales.
There's also bottled Guinness which used to be naturally conditioned, but I don't know if it still is.

-a.

thedidey · 03-14-2010, 02:36 PM

You will have sediment if you bottle, unless you carbonate the beer before you bottle it (like carbonate in a keg and then bottle). The sediment at the bottom of your bottles is from the yeast that eats the priming sugar and carbonates the beer. I don't think you could carbonate in the bottle without some sediment.

1brewhaus · 03-14-2010, 04:08 PM

1+ on that. Sediment is always present to some extent if you use sugar for priming.

sparkey17 · 03-14-2010, 05:38 PM

cheers guys

so the only way to eliminate yeast is prob to keg and Co2 gas ,,,

in process of looking at kegs at moment a little difficult here in Ireland as there arent many companies selling them have mailed a few places waiting to hear back ,,,

brewtastic · 03-15-2010, 04:30 AM

My homebrew doesn't have yeast deposits.

But I keg and drink and bottle from the keg

**smokinghole** · 03-15-2010, 01:19 PM

Quote:

Originally Posted by zodeseeker

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

Haven't done a scientific study by any means but I have noticed I'm not really hung over the next day after drinking my own beers and other commercial bottle conditioned beers. I really tied one on friday and drank three of my improperly high ABV (7.7%) Belgian style wits that goes down too easy, a 750 of Trois Pistoles, and a few sips of rum. Woke up the next day feeling fine.

Synovia · 03-15-2010, 06:42 PM

Quote:

Originally Posted by 1brewhaus

1+ on that. Sediment is always present to some extent if you use sugar for priming.

I think " to some extent" is the operative thing here.

I've seen newbie brewers where they've got a 1/2 inch of yeast in a bottle. THats gross. Then you look at something like Sierra Nevada's pale ale, and you don't even see yeast, and its bottle conditioned.

If you don't want sediment in your bottles, you can't have sediment in the beer that is going in the bottles. That means longer bulk conditioning, more finings, and generally better processes.

NorCalAngler · 03-15-2010, 08:17 PM

Quote:

Originally Posted by Synovia

Then you look at something like Sierra Nevada's pale ale, and you don't even see yeast, and its bottle conditioned.

SNPA has a nice visible layer of yeast at the bottom of every bottle. It's comparable to what any home brewer will get if they gave the yeast enough time to settle out and did a clean rack off the cake. Any home brewer that is getting 1/2 of yeast in their bottles must be trying to bottle a yeasty mess of beer.