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Old 02-11-2008, 02:43 PM   #1
Duke
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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.

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Old 02-11-2008, 02:53 PM   #2
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the yeast reproduce in the bottle when eating the priming sugar you added to get the bottles to carbonate. If you carbonate in the bottle naturally, there is no way to be rid of the yeast.


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Old 02-11-2008, 03:20 PM   #3
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If you put your priming sugar into the secondary and then mix it will defeat your purpose because you need to bottle it soon afterwards. I don't think you will get around not having the sediment unless you go to kegging.

 
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Old 02-11-2008, 04:11 PM   #4
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There is no way to avoid the sediment other than filtering the beer and force carbing. The sediment is a natural by-product of bottle conditioning since you need some yeast in the bottle in order to generate carbonation.
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Old 02-11-2008, 07:51 PM   #5
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Leave your beer in the clearing tank for a month, then rack to your bottling bucket, add the priming sugar and bottle. That's about the best you can do. Stick with highly flocculate yeasts (this means no wits or wheats) that give a tight trub.
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Old 02-12-2008, 08:05 PM   #6
Duke
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Quote:
Originally Posted by david_42
Leave your beer in the clearing tank for a month, then rack to your bottling bucket, add the priming sugar and bottle.

Do you mean leaving the beer in the primary fermenter for a whole month even long after actual fermentation has ceased?

Thank you all for your comments.

 
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Old 02-12-2008, 08:11 PM   #7
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Quote:
Originally Posted by Duke
Do you mean leaving the beer in the primary fermenter for a whole month even long after actual fermentation has ceased?

Thank you all for your comments.

No, a secondary or even tertiary fermenter. Keep this in mind though, you *need* yeast in solution to make your bottles carbonate. If you clear them all out, your bottles will take exceedingly long to carbonate. Either way, you'll still have sediment. Like TheJadedDog said above: There's no way to avoid it without filtering and force-carbing.
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Old 04-12-2012, 01:21 PM   #8
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So essentially I'm gathering that I'm always going to have some sediment on the bottom of my bottles...? It hasn't hurt my beer, but my beers have been coming out clear which is awesome, but I just feel that someone is going to see that sediment on the bottom of my bottles and be turned off. Usually I try to pour mine into a glass, but sometime people just grab a bottle. And if its not a real light setting its hard to see in brown bottles too I guess.
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Old 04-12-2012, 01:44 PM   #9
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Quote:
Originally Posted by natefrog255 View Post
So essentially I'm gathering that I'm always going to have some sediment on the bottom of my bottles...?
Yes unless you force carb in a keg and then bottle from the keg

 
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Old 04-12-2012, 02:15 PM   #10
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After the beer has carbed up, put them in the fridge for a week or two. The yeast will drop out and compact in th ebottom of the bottle, so there is less chance of pouring it out.

But, yes you are always going to have the sediment there.



 
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