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Old 11-12-2009, 04:03 PM   #1
Acuna
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Default Sediment in bottles

So I made my first batch of beer and it is fantastic. Tastes awesome and I am really enjoying it. My question is that in some of the bottles there is yeast-like sediment in the bottom? What causes this and how do I avoid it? It does not seem to affect the taste at all, but my wife sure doesn't care for it.

Also it seems like the sediment does not really appear in the bottom until I freeze it, almost as if it drops out of suspension when the temp is reduced. Should I have left it in the secondary longer?

Any advice?

Thanks!

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Old 11-12-2009, 04:41 PM   #2
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It's going to be there if you naturally carbonate the beer. Just pour the bottle carefully into a glass and leave the last little bit in the bottle.

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Old 11-12-2009, 04:47 PM   #3
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Why is it the questions I actually know the correct answer too, I get beaten by another poster.. lol

+1 to Shooter's post

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Old 11-12-2009, 04:47 PM   #4
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It doesn't matter how long you secondary, it's part of the carbonation process, for bottle conditioned beers, both homebrew, and many many commercial microbrews.

In fact the Belgian's practically worship it.

If you are interested in reading more about it, you can read this post of mine from awhile back, when someone else asked the question.

http://www.homebrewtalk.com/f36/anyo...8/#post1379528

There's even a video on how to pour bottle conditioned beers leaving the sediment behind.

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Old 11-12-2009, 10:43 PM   #5
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Quote:
Originally Posted by Acuna View Post
Also it seems like the sediment does not really appear in the bottom until I freeze it, almost as if it drops out of suspension when the temp is reduced. Should I have left it in the secondary longer?

Any advice?
well, stop freezing your beer for starters.

seriously though, are you actually freezing your beer or is that just inaccurate wording?

i ask because beer actually has more flavor and aroma when you serve it at appropriate temperatures....which is not 'ice cold' 32F.

that's fine and well for bud light...that "beer" has no hops or malt flavor to enjoy.

but 'good beers' do have malt and hops and these get masked be icy temperatures. This is why you see/read/hear about pubs in the UK that serve 'warm beer' (often as warm at 60F going into the pint glass).

try it out. I keep my beer fridge/kegerator at about 44F to make sure I fully enjoy the fruits of my labor.
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Old 11-12-2009, 11:01 PM   #6
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Quote:
Originally Posted by malkore View Post

but 'good beers' do have malt and hops and these get masked be icy temperatures. This is why you see/read/hear about pubs in the UK that serve 'warm beer' (often as warm at 60F going into the pint glass).
I'm no brewing expert or anything, but this is one realm I CAN dispute. As an avid traveler and someone who lives with Europeans daily, the "Europeans drink warm beer" theory is a myth. I've lived all over different parts of Europe, and so has the rest of my family. I've NEVER encountered a room temperature beer overseas. I do understand that some places do serve special beers that are less cold than we prefer them, but ALL of my British friends say that the warm beer thing is just a myth...they tell me that we as Americans aren't exactly going to places where Americans are particularly adored.

Sorry, but I had to get that off my chest.

And honestly, I hope you are not literally FREEZING beer...
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Old 11-12-2009, 11:02 PM   #7
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Drink that stuff out of the bottle after you've poured your beer into the pint glass, it's chock-full of vitamin B, which is a great vitamin to take to prevent hangovers.

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Old 11-13-2009, 02:11 AM   #8
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Careful raking can reduce sediment. A secondary and cold crashing can significantly reduce it.

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Old 11-13-2009, 02:21 AM   #9
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leaving in the fridge for 2-3 weeks packs it so hard it won't come out on pours.

at least for me.

or maybe I learned how to pour?

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Old 11-13-2009, 04:41 AM   #10
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Heck, I was getting concerned because I was NOT Getting sediment!!! 4 days in the fridge fixed that.

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