g1r2u3m4p5y6

Recipes 

Sorghum malt seems to throw a lot of sediment. Currently when 1st ferment finished I bottle, add some food for the yeast & tuck away, nice & warm, for 2nd fermentation. Result OK but a lot of gunk in the bottom of the bottles.
There must be a way to rack off, maybe add some finings and then bottle with a lot less sediment as a result. Can someone please advise how best to do this please?

KevinM

Recipes 

How long do you wait for the first fermentation to clear? And how much yeast sediment are you looking at?
Any beer will have some sediment done this way since after fermentation yeast is still floating around, slowly settling. Chilling the beer (aka cold crashing) helps. Other finings help clear beer as well. If you do neither of these, then you're pulling this sediment into the bottles. Also when you add the priming sugar, that in turn lets yeast repopulate which creates more sediment. Also, if you wait for a long time for it to clear, or rack to secondary and wait for a while to clear, that helps the clarity as well.

__________________
Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

thanantos

Recipes 

Use a secondary?