Complete newbie here, so be gentle...
Some microbrews I've tried have a lot of spent yeast on the bottom and others have little or none.
I've read (on this forum) that filtering out the yeast will not metabolize the sugar after bottling and produce the CO2 necessary for carbonation. That makes sense.
Is yeast the only way to carbonate or is just the cheapest? Are there any other ways to filter the beer so there's no sediment and yet still have adequate carbonation?
Thanks.
Some microbrews I've tried have a lot of spent yeast on the bottom and others have little or none.
I've read (on this forum) that filtering out the yeast will not metabolize the sugar after bottling and produce the CO2 necessary for carbonation. That makes sense.
Is yeast the only way to carbonate or is just the cheapest? Are there any other ways to filter the beer so there's no sediment and yet still have adequate carbonation?
Thanks.