Originally Posted by boo boo
The larger the cake and the longer you leave it in bottle, the greater chance you'll pick up yeasty flavours from it. Most people don't worry about it as the beer will be drank long before that would happen though.
This is bs....actually the longer you leave it in the bottle, the tighter the yeast cake will compress. And yeasty flavors? That's not true either. I've had beers sit for years and not had yeasty flavors. Are you just repeating something you've "heard?"
The longer you chill the beer in the fridge, the tighter the yeast cake. I had a beer in the back of my fridge for 3 months, that I could completely upend and no yeast came out. Longer in the cold the tighter the yeast cake becomes. Even just chilling for a week (besides getting rid of chill haze) will go to great lengths to allow you to leave the yeast behind, but with only a minimum amount of beer.
Now Fletcher21, If you are bottle conditioning your living beer, you can't avoid it. It's a natural part of the process.
Read this, and learn to love the yeast. http://www.homebrewtalk.com/f36/anyone-using-filter-bottling-123758/#post1379528
Although you can't totally eliminate it, I talk about how you can limit it, here http://www.homebrewtalk.com/f39/appearance-question-too-much-trub-solids-223539/#post2621825
I get very little sediment in my bottles, but even if I do, who cares? It's a part of living beers, including a heck of a lot of my favorite commercial beers. And despite booboos comment, I've never had a "yeasty" taste in beers that weren't meant to have them, even bottle conditioned commercial beers that have cellared for years. The only way you'd get a yeasty taste would be if you shook the beer before pouring it, and even if you did, if the yeast cake is tight it won't shake up that much anyway.
Read what I linked, maybe you'll hate the "dreaded" yeast pancake a lot less.
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