Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   All Grain & Partial Mash Brewing (http://www.homebrewtalk.com/f36/)
-   -   Yeast Sediment - I HATE you, go away... (http://www.homebrewtalk.com/f36/yeast-sediment-i-hate-you-go-away-88686/)

DrDuckbutter 11-14-2008 12:06 PM

Yeast Sediment - I HATE you, go away...
 
can someone detail the possible ways to rid my finished bottled and/or kegged brew of the dreaded yeast sediment...i mean clearly it can be done based on the many commercial brews i have drank...I hate it...it must go away...soon...
Thanks,
any help from the simplest to the most scientific explainations will be appreciated...
drduckbutter

Laughing_Gnome_Invisible 11-14-2008 12:09 PM

Quote:

Originally Posted by DrDuckbutter (Post 953972)
can someone detail the possible ways to rid my finished bottled and/or kegged brew of the dreaded yeast sediment...i mean clearly it can be done based on the many commercial brews i have drank...I hate it...it must go away...soon...
Thanks,
any help from the simplest to the most scientific explainations will be appreciated...
drduckbutter

Even commercially brewed bottle conditioned beer has it. Learn to love it, it is your friend. :)

Yooper 11-14-2008 12:10 PM

Well, you can filter on your way to the keg. That will remove all the suspended yeast, but some say it can also strip out some flavor.

That's how breweries do it. A good filtering setup is probably in the $150 range or so. I've noticed, though, that if I leave the beer in the carboy for a few weeks before transferring to the keg that it's super clear and that the yeast sediment stays in the keg. I then bottle a few from the keg, if I want bottles, and there isn't a hint of sediment at all.

In a bottle conditioned beer, there isn't a lot you can do about the sediment, since it's the yeast that carbonates your beer. You can minimize it by leaving the beer in the fermenter for a longer time, and to use finings to clarify it, but you can't eliminate it.

flyangler18 11-14-2008 12:13 PM

You minimize the amount of yeast that gets into your package (keg or bottle) by cold-crashing before racking and exercising a bit of care so as not to dislodge the yeast cake at the bottom of your fermenter or bright tank. Given enough time, the beer will clear and you'll get enough yeast cells in suspension to still adequately carbonate your beer in the bottle.

Why do you hate the yeast so? 'Tis your friend, mate!

DrDuckbutter 11-14-2008 12:27 PM

yes i appreciate that everyone gets "wood" over the yeast....but i was just wondering, from a brewing/scientific point of view, how, if so inclined, one would keep the yeast out...
it does not hurt me...it does not call me names...i was just wondering..i feel a quick line from any of you would be faster and more accurate than reading a boring book on homebrewing..
Thanks,

uncleozzy 11-14-2008 12:37 PM

Troll much?

homebrewer_99 11-14-2008 12:39 PM

This is one reason for a longer secondary...it allows more yeast to fall out of suspension. ;)

Laughing_Gnome_Invisible 11-14-2008 12:40 PM

Quote:

Originally Posted by uncleozzy (Post 953997)

Jeez Thanx for the heads up. I'm outa here! :D

The Pol 11-14-2008 12:41 PM

I cold crash, then keg... the first pint has a little yeast sediment in it, after that it runs clear. I think in all practicality that is all you need to do.

Yunus 11-14-2008 01:12 PM

Quote:

Originally Posted by The Pol (Post 954005)
I cold crash, then keg... the first pint has a little yeast sediment in it, after that it runs clear. I think in all practicality that is all you need to do.

Exactly and then if you want bottles, bottle from the keg.


All times are GMT. The time now is 02:43 PM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.