I give away a lot of beer to friends, but I hate the looks on some of their faces when I explain how to pour and leave the yeast sediment behind. For me, sediment is fine, but friends new to homebrew think it means that my beer is inherently different (worse) than commercial beer.
So I came up with this idea, which I'm sure has been done before but I haven't read about it anywhere. For us bottle conditioners, why not bottle condition with slightly more priming sugar in a 2-Liter pop bottle and after 3 weeks in the large bottle, put it in the fridge until chill haze is gone, and when it is time to bottle freeze the standard beer bottles and rack into them.
This method is an extra step, but it would be nice to have a six-pack of perfectly clear, sediment-free beers for gifts or competition, when the beer has to be as presentable as possible.
Anyone tried this? As far as I can tell, the biggest issue would be foaming during the second transfer.
So I came up with this idea, which I'm sure has been done before but I haven't read about it anywhere. For us bottle conditioners, why not bottle condition with slightly more priming sugar in a 2-Liter pop bottle and after 3 weeks in the large bottle, put it in the fridge until chill haze is gone, and when it is time to bottle freeze the standard beer bottles and rack into them.
This method is an extra step, but it would be nice to have a six-pack of perfectly clear, sediment-free beers for gifts or competition, when the beer has to be as presentable as possible.
Anyone tried this? As far as I can tell, the biggest issue would be foaming during the second transfer.