Does anyone know how to avoid the yeast sediment that forms at the bottom of each bottle?
I was thinking about letting the whole beer sit in a secondary container after I add the priming sugar so all the yeast sets to the bottom at once - and then bottle it from there.
Does that sound like a good idea? I am open to other suggestions.
I don't actually mind the problem that much but other folks seem put off by it.
Thanks
I was thinking about letting the whole beer sit in a secondary container after I add the priming sugar so all the yeast sets to the bottom at once - and then bottle it from there.
Does that sound like a good idea? I am open to other suggestions.
I don't actually mind the problem that much but other folks seem put off by it.
Thanks