I have a quick question for all the expert brewmasters out there. On my last batch of beer i ended up with quite a bit of sediment in most of my bottles after a month or so and it is giving the beer an "off" taste. I notice that beers that i had a few weeks ago had a much better flavor, and lately i am noticing a yeasty taste in some of the bottles. i did leave that batch in the secondary for about 3 weeks when the recipe called for 2 weeks. I am curious if anyone has a good way to filter when moving from the primary to the secondary without introducing much oxygen to the brew. I am using a basic setup with a racking cane and tubing. Would moving the drew to a third stage fermenter help to further reduce the sediment? How about filtering while bottling?
or am i just over thinking this,
thanks
or am i just over thinking this,
thanks