Cpsurfer
Active Member
As we all know, the last 1/4 inch or so of our bottles have a layer of sediment that we don't want to pour out, and in the bottom of the kegs a layer of "crud" typically accumulates too. My question is, how do the commercial breweries produce such clean beer? You never have to worry about slurping down some yeast at the bottom of a budweiser (although some would argue you wouldn't have to worry about taste when drinking one either!).