Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Too much sediment - what do I do?

Reply
 
LinkBack Thread Tools
Old 06-26-2012, 06:55 AM   #1
g1r2u3m4p5y6
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Sydney, NSW
Posts: 8
Thumbs up Too much sediment - what do I do?

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?

__________________
g1r2u3m4p5y6 is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2012, 01:47 PM   #2
KevinM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Ann Arbor, Michigan
Posts: 1,171
Liked 18 Times on 18 Posts
Likes Given: 1

Default

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.

KevinM is offline
brothall Likes This 
Reply With Quote Quick reply to this message
Old 07-06-2012, 02:14 AM   #3
thanantos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: , MICHIGAN
Posts: 283
Liked 10 Times on 8 Posts
Likes Given: 4

Default

Quote:
Originally Posted by g1r2u3m4p5y6
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?
Use a secondary?
__________________
thanantos is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2014, 01:08 AM   #4
brothall
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2014
Posts: 3
Likes Given: 1

Default sediment

rack to secondary from what i understand is to run your beer to another container, usually glass, to ferment for a second time. helps to clear your brew. this is only my second go at brewing, my first was a wheat beer. but being a coeliac obviously i couldn't drink it. so this time i've tried a gluten free sorghum brew. considerably more sediment, also i used hops pellets in this brew which i didn't use in my wheat beer. i've just added finings now it has finished ferment and put into a coolroom which is at a steady 4-5 degrees celsius. fingers crossed this will help to clear it up a bit!! i will post up how this goes, i've read i should leave in the fridge for at least a couple of days.

__________________
brothall is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2014, 01:17 AM   #5
brothall
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2014
Posts: 3
Likes Given: 1

Default

http://www.homebrewtalk.com/f164/thick-loose-sediment-sorghum-syrup-145925/ maybe this will help, guess i should start looking to to secondary, just more money you have to spend lol. i wonder if instead of bottling you ran it into a keg if that would help clear the beer??
__________________
brothall is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2014, 03:45 AM   #6
billl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Raleigh, NC
Posts: 1,867
Liked 262 Times on 220 Posts
Likes Given: 7

Default

From my very limited experience, the GF grains need to be milled pretty fine and create a bunch of flour. That is going to make it into the fermenter. You'll want to cold crash, use a secondary, or just give it some extra time to settle.

__________________
billl is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2014, 02:23 PM   #7
Legume
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2013
Location: Woodland, CA
Posts: 36
Liked 3 Times on 3 Posts
Likes Given: 11

Default

1/2 of a Whirlfloc (not sure I spelled that right) tablet added at 15 minutes really helps the beer clear in the primary. When I use them, almost all of the starch and protein haze drop out arround day5 in the primary ( there is a lot of haze in a sorghum wort)...I also use a secondary, but really dont think its nessassarryfor clarity as much as just to age the beer and reduce off flavors (whitch could also be done in the bottle).

__________________
Legume is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Thick Loose Sediment with Sorghum Syrup whatisitgoodfor Gluten Free Brewing 8 11-12-2009 01:58 PM