BeerBalls
Well-Known Member
My first batch of homebrew came out pretty decent, but I was nervous it was infected at first because of all the gooey looking cloudiness in it after about 2 weeks bottle conditioning at around 65 deg. I chilled it, and the sediment all settled, so I am convinced it's yeast and/or proteins. Tastes pretty good (although I think I know what extract "twang" is now), smells good, and I've drunk about 6 and I'm not dead, so I think it's okay.
My question: is there any good way to filter out all the bottle sediment? I don't mind some sediment, but I'm losing anywhere from 1/2 to 1 inch of beer in a 12 oz. bottle to sediment and I'd like to filter it somehow to get all that tasty goodness in me without having to chew on it. I tried pouring through a fat skimmer, but that was too coarse. A paper towel was to fine (what a mess too...). A friend suggested cheesecloth, but I haven't picked any up yet to try it. Anyone ever try that? Any suggestions are appreciated.
My question: is there any good way to filter out all the bottle sediment? I don't mind some sediment, but I'm losing anywhere from 1/2 to 1 inch of beer in a 12 oz. bottle to sediment and I'd like to filter it somehow to get all that tasty goodness in me without having to chew on it. I tried pouring through a fat skimmer, but that was too coarse. A paper towel was to fine (what a mess too...). A friend suggested cheesecloth, but I haven't picked any up yet to try it. Anyone ever try that? Any suggestions are appreciated.