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Old 06-10-2014, 12:11 AM   #1
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Default When do you stop tipping the bottle ?

Just wondering how much you leave in the bottom of the bottle that has
some sediment in it.
In particular a 22 oz bottle .

Cheers ...............

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Old 06-10-2014, 12:17 AM   #2
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I just pour gently until I start to see the trub appear and then stop; usually only enough is left to wet the bottom of the bottle.

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Old 06-10-2014, 12:24 AM   #3
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I'd say it's a visual thing rather than a set % or number of ml. IMHO the aim should be getting the right balance between getting the beer out and having an amount of yeast that is acceptable to you, be that none or going Belgian and downing the yeast

I try to avoid too much bottle gurgling, say by holding the bottle maybe not even parallel to the ground to avoid stirring up the yeast too much and then slowly change the angle. When (if) I start seeing clumps of yeast heading towards the glass I'll stop the pour.

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Old 06-10-2014, 12:26 AM   #4
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I may have to crack open a bottle to test what angle I actually aim for

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Old 06-10-2014, 12:28 AM   #5
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I basically let the yeast/sediment settle into the "shoulder" of the sideways bottle. It ends up being maybe a tablespoon or two of liquid.

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Old 06-10-2014, 12:38 AM   #6
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Thanks for the input.
I admit to being a newbe so forgive me.
The 1st glass of beer (12oz} from a 22 ounce bottle is pretty clear but the
rest of the bottle has some haze to it.
Should I just get a bigger glass (20 oz.) and pour it all at once to avoid the sediment unlike the belgians ?

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Old 06-10-2014, 12:40 AM   #7
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Yeah, generally you want to pour out the entire bottle in one shot. If you stop pouring and put the bottle back down, it'll mix the yeast in with whatever is left...

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Old 06-10-2014, 01:14 AM   #8
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If you start with a gentle tipping and go until you fill a standard glass, you should be fine. Leave it out. Let it resettle. I get two amazing clean and full pours from bombers but I drink slow so I don't know what you pace is. I never get beyond horizontal and agree...let the yeast settle around the shoulder or stop pouring when you see it heading towards the neck.

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Old 06-10-2014, 02:05 AM   #9
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Anyone else click on this thread thinking it was going to be another "am I a homebrewer alcoholic?" type thread?

I'm with the commentators that said to pour until what's coming out starts to look cloudy. Thing is, that will vary a bit from beer to beer since there may be a different amount of yeast in the beer, some yeasts flocculate better than others, and it seems that the longer a bottle sits undisturbed the better compacted the yeast gets.

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Old 06-10-2014, 02:06 AM   #10
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Quote:
Originally Posted by GotDrunkThenLost View Post
going Belgian and downing the yeast
Going Belgian...lol
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