xbabyboy4021x

Recipes 

when a bottle of beer says its "unfiltered" does that mean that it still contains the yeast and should be poured into a glass leaving yeast sediment behind like a homebrew? im drinking an empyrean ale brand "Darkside Vanilla Porter" and it says its unfiltered and i also bought a beer called Easy Street Wheat which i just noticed it is also unfiltered but in the wheat i can see the yeast sediment at the bottom and on the bottle it says to pour 2/3 of the beer then swirl the last 1/3 to suspend the yeast sediment then pour that too, im new to brewing and trying different kinds of beer but ive never heard of pourposely pouring the yeast sediment into the beer.

oh and also, on the side of the vanilla porter it says "OG: 14.1" im assuming this is 1.141, am i right?

albannach

Recipes 

Yeast sediment won't hurt you; I think it has some vitamins in it. I've never heard of purposely drinking the sediment myself, but you should try it with the sediment and without, see which tastes better to you I guess. I usually leave the sediment behind in my homebrews.

AZ_IPA

Recipes 

probably 14.1 Brix which is about 1.054

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jonp9576

Recipes 

the side of the shock top bottles say to do the 2/3 pour then roll the rest and pour it in. i havent tried it but a friend did it and said it tasted better when he did that.

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somecallmetim

Recipes 

Hefeweizen is traditionaly served with some yeast in suspension.

Weizen - Home Brewing Wiki

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conpewter

Recipes 

Wheat beers rely on the yeast for a lot of their character so you should drink the yeast. On the other hand a porter should be decanted off the yeast. Usually they'll say "Bottle conditioned" or something like that to tell you to pour carefully, but unfiltered would normally also have yeast at the bottom, but not always.

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GloHoppa

Recipes 

unfiltered means that the yeast is left in suspension for purposes of bottle conditioning or enhancing the flavor of the beer. most wheat beers are unfiltered since those yeast strains tend to be more estery and phenolic (bananna and clove-y).

14.1 is in degrees Plato, the form of gravity used in commercial brewing circles. To convert to specific gravity, multiply the number by 4. 14.1x4 is 56.4, so the OG was 1.0564 in specific gravity. Brix/Plato/Balling is also nice since it is also a percentage of sugar within the wort/beer. Originally that beer/wort had 14.1 percent of its solution made up with sugar.

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Planning: Belgian Pale Ale, Hop Harvest Ale

Brule

Recipes 

Just drank an Empyrean Vanilla Porter and I don't think it's bottled conditioned. Easy Street will come out pretty cloudy, very normal. Both are excellent beers!

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Drinking: Apfelwein, Irish Red Ale, Octane IPA
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dagamore

Recipes 

Dont fear the yeast, most beers in Belgium, bottled atleast, are sold with yeast in them, in lambics its not the yeast that it was brewed with they filter out the brewing yeast, and then put in normal yeast for bottle conditioning(so that you cant get there custom wild/lambic yeast for free, Back on topic, the yeast in the bottle is good for you, and is full of good vits and what not.

Grinder12000

Recipes 

Heck - I always drink the yeast. I like it and it's pretty darn good for you.

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