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Old 02-05-2009, 06:55 PM   #1
Jan 2008
seattle WA! WA! WA!
Posts: 439
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Ok, this is a stupid question, but is perplexing me.

I've been bottling more in large bottles - 22 - 25 oz, including champagne bottles.

But, my glasses are 12 oz, and so, I pour 1 beer, set down the bottle, and pour another, either right then, or later. When the bottle gets set down, the yeast mixes in, and beer #2 is cloudy.

How the heck do I avoid this? I'm assuming either get much larger glasses, or keep the bottle tipped and pour the second one right away!
Zion Nanobrews

Primary: beer, mead, cider

Drinking: beer, mead, cider

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...except for this [email protected] tail I am fine.

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Old 02-05-2009, 06:57 PM   #2
Bernie Brewer
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Feb 2006
Eldorado, WI
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Or you could use smaller bottles. Or start kegging.
I like to squeeze the nickle until the buffalo craps-mt rob

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Old 02-05-2009, 07:08 PM   #4
May 2008
Oakland, California
Posts: 1,415
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I usually take two glasses and do a continous pour between the two, stopping right before the yeast as normal.
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Clearing:Apple Wine
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Old 02-05-2009, 07:18 PM   #5
springer's Avatar
Feb 2008
Wappingers falls NY
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bigger glass or just pour how ever many to empty
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Old 02-05-2009, 10:31 PM   #6
Oct 2008
Lake Bluff, Illinois
Posts: 191
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use a more flocculant yeast- and make sure you store the beer cold at least overnight, if not for a day or two, to give the yeast time to really stick to the bottom

certain yeasts, like weizen and saison, just arent gonna cooperate, though

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Old 02-06-2009, 01:54 PM   #7
Feb 2008
Middleborough, MA
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Originally Posted by YooperBrew View Post
Pour it into a pitcher, and then serve the beer out of a pitcher?

You must be WIKID SMAHT

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