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Old 12-12-2012, 01:55 AM   #1
Dec 2012
Stevens Point, WI
Posts: 13

Hey yall, i just bottled my first back of beer. It was an American Wheat. Now to my problem. When i siphoned my beer from the fermentor to my bottling bucked I realized that there were a lot of little floaties in it and a lot of it came from everything that was sitting at the bottom. Is there a way to filter the beer as it goes into the bottling bucket? I did what I could but I lost a gallon of beer because of all the floaties. I DO NOT LIKE WASTING BEER!!! Thank you.

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Old 12-12-2012, 03:26 AM   #2
Jan 2012
virginia beach, va
Posts: 212
Liked 11 Times on 5 Posts

sounds like you might have just gotten some of the trub in your siphon. Tilt your bucket as you get to the bottom of the bucket and suck up as much of the beer as you can while leaving the trub all behind.

You dont want to filter. The process of siphoning correctly should keep your beer clear.

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Old 12-12-2012, 04:01 AM   #3
Ogri's Avatar
Sep 2011
Osaka, Japan
Posts: 885
Liked 94 Times on 85 Posts

I think most of the floaties will drop to the bottom of your bottles during the carbing and conditioning process. Putting them into the fridge for a few days, but preferably longer, will help the sediment compact, trapping the floaties and they will stand an even lesser chance of getting into the poured beer.

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Old 12-12-2012, 04:11 AM   #4
Oct 2012
Posts: 1,084
Liked 157 Times on 132 Posts

I use a sanitized bag clip to hold the bottom of the siphon tube just about an inch above the trub and syphon. This helps to get less yeast and trub in the bottling bucket. Hope that helps.
Happy brewing !
And on the eighth day he said "Make beer!"

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Old 12-12-2012, 08:26 AM   #5
mikescooling's Avatar
Jan 2012
Chicago, IL
Posts: 2,013
Liked 270 Times on 204 Posts

1st put the carboy someplace high days before your rack,
2nd try to keep the temp in that are down as much as possible.
3rd start the siphon in the top 1/3 of the carboy then move down as you need to.
4th don't get the sucking end near the trub, you can tip the carboy and suck up most of the beer but expect to loose some as to not suck up trub.
5th you can rack to another carboy after a week to let more trub drop out of the beer, In kegs I cold crash and blow off 2 pints instead.
6th when brewing use Irish moss and a yeast that likes to flock out, I thought of this last but it should be first.

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Old 12-12-2012, 10:33 AM   #6
Pratzie's Avatar
Sep 2012
Northeastern Pennsylvania
Posts: 1,621
Liked 173 Times on 121 Posts

Cold crash it before u siphon it into the bottling bucket always works. But with almost any wheat u wanna leave it a little cloudy.
Bottled: Nothing :(
Kegged: Nothing :(
Primary: Empty
Secondary: Empty
On Deck: Cider

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Old 12-12-2012, 08:41 PM   #7
GASoline71's Avatar
Dec 2011
Oak Harbor (Whidbey Island), WA
Posts: 609
Liked 70 Times on 59 Posts

Cold crash it and also, get yourself an auto-siphon. Get it, use it, love it...


"Brewed Fresh from the North End of Puget Sound"

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Old 12-13-2012, 01:06 AM   #8
Jan 2012
New Bedford, MA
Posts: 37

Auto siphons are the best hting around, super easy to use. I'm on about my 10th brew and I had the same problem when I first started, the more u sipnon the better u will get. if there is any little particles they will probably be below ur spicket as ur bottling anyway so u shouldn't get much into ur bottles.

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