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Old 11-14-2008, 01:06 PM   #1
DrDuckbutter
 
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can someone detail the possible ways to rid my finished bottled and/or kegged brew of the dreaded yeast sediment...i mean clearly it can be done based on the many commercial brews i have drank...I hate it...it must go away...soon...
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any help from the simplest to the most scientific explainations will be appreciated...
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Old 11-14-2008, 01:09 PM   #2
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Quote:
Originally Posted by DrDuckbutter View Post
can someone detail the possible ways to rid my finished bottled and/or kegged brew of the dreaded yeast sediment...i mean clearly it can be done based on the many commercial brews i have drank...I hate it...it must go away...soon...
Thanks,
any help from the simplest to the most scientific explainations will be appreciated...
drduckbutter
Even commercially brewed bottle conditioned beer has it. Learn to love it, it is your friend.

 
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Old 11-14-2008, 01:10 PM   #3
Yooper
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Well, you can filter on your way to the keg. That will remove all the suspended yeast, but some say it can also strip out some flavor.

That's how breweries do it. A good filtering setup is probably in the $150 range or so. I've noticed, though, that if I leave the beer in the carboy for a few weeks before transferring to the keg that it's super clear and that the yeast sediment stays in the keg. I then bottle a few from the keg, if I want bottles, and there isn't a hint of sediment at all.

In a bottle conditioned beer, there isn't a lot you can do about the sediment, since it's the yeast that carbonates your beer. You can minimize it by leaving the beer in the fermenter for a longer time, and to use finings to clarify it, but you can't eliminate it.
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Old 11-14-2008, 01:13 PM   #4

You minimize the amount of yeast that gets into your package (keg or bottle) by cold-crashing before racking and exercising a bit of care so as not to dislodge the yeast cake at the bottom of your fermenter or bright tank. Given enough time, the beer will clear and you'll get enough yeast cells in suspension to still adequately carbonate your beer in the bottle.

Why do you hate the yeast so? 'Tis your friend, mate!

 
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Old 11-14-2008, 01:27 PM   #5
DrDuckbutter
 
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yes i appreciate that everyone gets "wood" over the yeast....but i was just wondering, from a brewing/scientific point of view, how, if so inclined, one would keep the yeast out...
it does not hurt me...it does not call me names...i was just wondering..i feel a quick line from any of you would be faster and more accurate than reading a boring book on homebrewing..
Thanks,
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Old 11-14-2008, 01:37 PM   #6
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Troll much?

 
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Old 11-14-2008, 01:39 PM   #7
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This is one reason for a longer secondary...it allows more yeast to fall out of suspension.
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Old 11-14-2008, 01:40 PM   #8
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Jeez Thanx for the heads up. I'm outa here!

 
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Old 11-14-2008, 01:41 PM   #9
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I cold crash, then keg... the first pint has a little yeast sediment in it, after that it runs clear. I think in all practicality that is all you need to do.

 
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Old 11-14-2008, 02:12 PM   #10
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Quote:
Originally Posted by The Pol View Post
I cold crash, then keg... the first pint has a little yeast sediment in it, after that it runs clear. I think in all practicality that is all you need to do.
Exactly and then if you want bottles, bottle from the keg.

 
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