I've got a juniper rye that I've had in bottles for a couple of months. The beer got a bit overcarbonated, which is not necessarily a problem in and of itself because the high carbonation really carries the juniper aroma and makes the whole thing pretty delicious.
The problem is that when I open the bottles, the spreading foam kicks up all the sediment in the bottle and gets it into suspension. When poured, the beer inevitably has little particles of yeast floating in it that won't ever drop out (at least, not in the time it takes me to drink 12 oz of beer, LOL). I don't mind it, but I'm having some friends over and would like to share this brew ... and I'm not sure if everyone will appreciate the rustic quality of my "beer that eats like a meal".
I've been brewing long enough now that I've mastered the art of pouring all but the last 1/4" of sediment from the bottle, but for this beer, the sediment starts flowing way before that. I've tried a sieve and that only serves to break the yeast into smaller particles. I've considered coffee filters, but don't have any at the house to try it with.
Anyone have any tricks for pouring beer with a lot of yeast in suspension?
The problem is that when I open the bottles, the spreading foam kicks up all the sediment in the bottle and gets it into suspension. When poured, the beer inevitably has little particles of yeast floating in it that won't ever drop out (at least, not in the time it takes me to drink 12 oz of beer, LOL). I don't mind it, but I'm having some friends over and would like to share this brew ... and I'm not sure if everyone will appreciate the rustic quality of my "beer that eats like a meal".
I've been brewing long enough now that I've mastered the art of pouring all but the last 1/4" of sediment from the bottle, but for this beer, the sediment starts flowing way before that. I've tried a sieve and that only serves to break the yeast into smaller particles. I've considered coffee filters, but don't have any at the house to try it with.
Anyone have any tricks for pouring beer with a lot of yeast in suspension?