To start I looked through the threads already out there and couldn't find this info, I have also done much reading and have had no luck. If there is a thread or some info already out there feel free to redirect me...
Anyways, I have two very specific yeast questions I would love to have answered. First, I am brewing my second batch of home brew (the first was a horrible mistake that ended up own the drain). I am about to bottle it after doing one stage of fermentation. I know that when I transfer it to the bottles there should be a nice cake of crap on the bottom of my fermentation bucket (yeast and whatnot). I know that I want some yeast in the bottles or they will not prime properly. So...will there be enough yeast floating around in the wort that I can leave as much solid sediment in the bucked as possible or do I want some of that to get transfered. I am going for as clear of a beer as possible but do not want it to be flat out of the bottle.
Secondly (and less important), I know that once I am ready to drink my beer I need to leave about a half inch in the bottom so I so not drink the yeast sitting in there. Is this unavoidable? How to mass produced and even craft/microbreweries avoid this? Or is there no feasible way to avoid this?
Thanks...
Anyways, I have two very specific yeast questions I would love to have answered. First, I am brewing my second batch of home brew (the first was a horrible mistake that ended up own the drain). I am about to bottle it after doing one stage of fermentation. I know that when I transfer it to the bottles there should be a nice cake of crap on the bottom of my fermentation bucket (yeast and whatnot). I know that I want some yeast in the bottles or they will not prime properly. So...will there be enough yeast floating around in the wort that I can leave as much solid sediment in the bucked as possible or do I want some of that to get transfered. I am going for as clear of a beer as possible but do not want it to be flat out of the bottle.
Secondly (and less important), I know that once I am ready to drink my beer I need to leave about a half inch in the bottom so I so not drink the yeast sitting in there. Is this unavoidable? How to mass produced and even craft/microbreweries avoid this? Or is there no feasible way to avoid this?
Thanks...