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Calder · 03-24-2012, 12:11 AM

Quote:

Originally Posted by Hockeyhunter99

About a half an inch should remain and that will have yeast and hop particles in it.

Except for maybe the last beer from a batch that has been dry hopped, there should not be any hop material that gets to the bottle.

bschrodt · 03-24-2012, 01:51 PM

Thanks for the info guys. Here is more background...the beer is in the fermenter only 7 days. Have not used Irish Moss yet but that was suggested to me by my son. Actually this weekend I am at my brother in laws and he still had a few bottles from my second batch ( 3 months ago) and the beer was clear. Lacked a bit of carbonation however the clarity and taste was great. So I think my biggest problem is I rush the process

MimersMead · 03-24-2012, 01:54 PM

Quote:

Originally Posted by bschrodt

Thanks for the info guys. Here is more background...the beer is in the fermenter only 7 days. Have not used Irish Moss yet but that was suggested to me by my son. Actually this weekend I am at my brother in laws and he still had a few bottles from my second batch ( 3 months ago) and the beer was clear. Lacked a bit of carbonation however the clarity and taste was great. So I think my biggest problem is I rush the process

I'm so impatient, I can sympathize with this. However, I find that if I time my brews so that I'm too busy to bottle for at least 3 weeks, it forces me to sit back and let the yeasties work. Everything seems to clear up after those time periods