I've been brewing for over a year and I'm tired of the yeast sediment in the bottles!
It has a lot of disadvantages
I always pour beer into a glass, but this yeast sediment is troublesome when it comes to events.
what methods are there to minimize this?
I thought of two:
1. kegging and using a beer gun - probably good, but this equipment is not available in my country.
2. I though maybe cold crashing the primary for two days, and then cold crashing the secondary for another two days.
SO... How do I minimize bottle sediment?
It has a lot of disadvantages
- I'm pretty much the only guy that can pour them, so its a problem in social events
- some friends (not me!) prefer drinking out of the bottle, and that can't be done with home brew (I know it impairs the perception of the beer, but I enjoy seeing friends enjoy my beer - and I'm NOT going to educate them)
- the bottles can't be transported and then immediately drank
- In a really fizzy beer with a big sediment layer, the bubbles will form on the yeast when opening the bottles and make the beer cloudy.
I always pour beer into a glass, but this yeast sediment is troublesome when it comes to events.
what methods are there to minimize this?
I thought of two:
1. kegging and using a beer gun - probably good, but this equipment is not available in my country.
2. I though maybe cold crashing the primary for two days, and then cold crashing the secondary for another two days.
SO... How do I minimize bottle sediment?