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Tipharet · 08-31-2012, 12:36 AM

I brewed an IPA and bottles about a month ago. I left it carbing in the closet longer than normal. Within the 2nd week of carbing I had a bottle and there was little to none.

The beer is delicious and I'd like to serve it at a party but how can I filter this? There is really no way to pour this without the sediment getting in the glass.

I use Irish seaweed in most brews but this one I forgot, but is not the first one I brewed without and it was nothing like this.

My guess is I bottled before fermentation was complete.

Thoughts?

amandabab · 08-31-2012, 12:56 AM

Quote:

Originally Posted by Tipharet

My guess is I bottled before fermentation was complete.

Thoughts?

most likely fermentation was complete, but clearing wasn't.

Tipharet · 08-31-2012, 12:59 AM

Quote:

Originally Posted by amandabab

most likely fermentation was complete, but clearing wasn't.

Ah I see, any way to filter or fix this?

amandabab · 08-31-2012, 01:03 AM

not really.
there will always be some sediment. US-05 and S-04 will pack down in the bottle so tight in 6-8 weeks that you can pour the whole bottle out without worrying about leaving any.

but if you want the least sediment possible wait until its crystal clear to bottle.

drewmedic23 · 08-31-2012, 01:12 AM

Next time just be a little more careful when racking to your bottling bucket...even if you have to leave some beer in the primary fermentor to avoid sucking up some trub. Also when you are done boiling your wort (dont forget the irish moss or whirlfloc) make sure you cool it as quick as possible to minimize haze. Another thing to try is when pouring from your kettle to primary would be to use a funnel with a mesh screen in it or pour it through some cheesecloth..this will help filter out the hops and other sediment as well as airate the wort. Also, once its in bottles, let it sit in your fridge and then just pour slowly and you might be able to leave the sediment in the bottom

**bottlebomber** · 08-31-2012, 01:13 AM

The best you'll be able to do for it is refrigerate for several weeks. This will make the sediment pretty compact depending on what yeast you used and it should be serve-able.

Tipharet · 08-31-2012, 01:25 AM

I almost feel like it has got worse in the fridge. It's been there for 2 weeks. So fridge is the way to go?

amandabab · 08-31-2012, 01:32 AM

Clarity and as little sediment as possible is one of my primary goals. I use a secondary, I aerate in the kettle, don't filter anything out of the wort going into the primary and don't need to use cold crashing, cluttering up the fridge for weeks or use any finings at all.

**bottlebomber** · 08-31-2012, 01:36 AM

Quote:

Originally Posted by amandabab

Clarity and as little sediment as possible is one goals. I use a secondary and don't need to use cold crashing, cluttering up the fridge for weeks or use any finings at all.

As much arguing as goes into this, I will say for sure that doing a secondary keeps junk out of the finished package, unless you are willing to let the last 2 inches of beer go, and also hold the autosiphon out of the yeast and trub the whole time it's siphoning.

McCuckerson · 08-31-2012, 01:39 AM

I had this happen on a blonde ale I brewed. I wanted to serve it at a party, but didn't want the crappy sediment in the bottle ending up in everybody's glasses.
I went to Walmart and bought a pitcher. I opened several bottles and gently poured them into the pitcher then I walked around topping everyones glasses all night. People really get weird about the sediment.....