Bottling Bucket

[SmoothSmoke]

From a lot of posts that I've read it seems their can be a lot of sediment/particles that may show up in the bottled beer.

I have a bottling bucket with a spigot for bottling. Has anyone taped or glued a fine mesh to the spigot end that goes into the bucket to create a filter of sorts? A mesh filter to block the sediment from getting into the bottle?

 

[crisputer]

The sediment comes from the yeast once bottle conditioned. I wouldn't risk infection by straining it.

 

[Tall_Yotie]

The issue with that is that you have to sanitize the filter, and clean it or replace it after every use. If you let the brew settle for a bit in the primary and stop racking into the bottling bucket once you get sediment then you should be fine. Also, chill the beers down before drinking, the sludge will settle to the bottom and just don't pour that last ounce.

 

[hops2it]

Never heard of it being done at the spiggot and I think it's such a small area, it'd get plugged quickly. I have heard of some people using a sanitized strainer bag or similar on the suction side of their racking cane when transferring from primary/secondary to the bottling bucket. I'd still wonder about plugging honestly but maybe it'd work ok. I thought about giving it a shot but never did. Instead, when I bottled, I cold crashed my primary (no secondary) for a few days prior to racking into the bottling bucket to help settle things out. And after a fairly lengthy primary (3 week average), the trub was usually pretty well formed on the bottom of the primary so as long as I didn't get greedy toward the bottom of the bucket, it was a non-issue. You're gonna have some sediment to deal with anyway, it settles especially after refrigeration.

 

[william2010]

I have a reusable coffee filter I bought for straining to secondary and to the bottling bucket. Seems to work out pretty well but I have yet to try cold crashing. I would cold crash then strain. Your really never gunna get away from the sediment at the bottom. You can probably get it down to where you don't notice the taste but the more you strain the longer it takes to carbonate. I wouldn't put one at the spigot. To much work.

 

[Geohound]

Cold crashing will give better results without the contamination issues. Throw your primary or secondary in the fridge for 24-48 hours. Then while its cold, rack it onto your priming sugar in your bottling bucket and bottle. If you are bottle conditioning then let them warm up to room temp and store for however long you need. Cold crashing will not pull all your yeast out. You will still have plenty of yeast to carbonate your beer.

 

[william2010]

Cold crashing will give better results without the contamination issues. Throw your primary or secondary in the fridge for 24-48 hours. Then while its cold, rack it onto your priming sugar in your bottling bucket and bottle. If you are bottle conditioning then let them warm up to room temp and store for however long you need. Cold crashing will not pull all your yeast out. You will still have plenty of yeast to carbonate your beer.

Bottle then let warm? Or cold crash then let warm to room temp then bottle. I was told to do it that way. Does it matter if I bottle it cold?

 

[SmoothSmoke]

Thanks for the tips!

 

[rifraf]

Bottle then let warm? Or cold crash then let warm to room temp then bottle. I was told to do it that way. Does it matter if I bottle it cold?

Cold crash, rack to bottling bucket on top of sugar solution, bottle.

I don't bother to let it warm up until it's in the bottle in my closet. By this I mean I don't deliberately put in a hold while it warms. It comes out of the cold and I just start bottling. There should still be plenty of yeast in suspension even after crashing.

 

[hops2it]

Cold crash, rack to bottling bucket on top of sugar solution, bottle.

I don't bother to let it warm up until it's in the bottle in my closet. By this I mean I don't deliberately put in a hold while it warms. It comes out of the cold and I just start bottling. There should still be plenty of yeast in suspension even after crashing.

^^That's the way I used to do it also.

 

[tre9er]

Cold crashing will give better results without the contamination issues. Throw your primary or secondary in the fridge for 24-48 hours. Then while its cold, rack it onto your priming sugar in your bottling bucket and bottle. If you are bottle conditioning then let them warm up to room temp and store for however long you need. Cold crashing will not pull all your yeast out. You will still have plenty of yeast to carbonate your beer.

+1 on cold crashing. A must to me, even with kegging.

BTW, nice sig.