Bottling Questions

[Bigarcherynut]

I've been searching the forum and have not found this yet but it's most likely out there some where.

I'm about a week away from bottling my first batch made in the Mr. Beer keg. I've read many threads about bottling buckets. I'm wondering if I can just bottle right out of the keb? Any tips or just follow the CD? Do I do anything special as not to get the bottom sediment into the bottles? And the last question is do the carbonation drops work ok or should I use something different?

Thanks for your help.

 

[dennisrromine]

I just bottled yesterday and used the carbonation drops. Super easy. I didn't use the Mr. Beer bottles, because I like glass pry offs and had a bunch saved.

I bottled straight from the keg and filled two fingers base the base of the neck. Not sure about sediment as the sediment comes through the spigot. 21 Bottles of brew.

 

[unionrdr]

You could even get a 3 gallon bucket & put the red & white Italian spigot on it that fits the 3/8" tubing a bottling wand uses. the bottling wand fills the bottle from the bottom up to prevent oxydation. Filling it to the top,then pulling the wand out leaves the perfect head space for that bottle by volume displacement.

 

[Bigarcherynut]

I just bottled yesterday and used the carbonation drops. Super easy. I didn't use the Mr. Beer bottles, because I like glass pry offs and had a bunch saved.

I bottled straight from the keg and filled two fingers base the base of the neck. Not sure about sediment as the sediment comes through the spigot. View attachment 171713 21 Bottles of brew.

Now is that common to have a little sediment in your bottles or can it be filtered out?

 

[freisste]

Now is that common to have a little sediment in your bottles or can it be filtered out?

Yes and yes.

If a beer is bottle conditioned, the yeast eat a little bit of added sugar after bottling. These yeast fall out of solution, leaving them at the bottom. Best case, you have just a little bit of yeast. Worst care, you didn't wait long enough and some other trace amounts of trub get through, too. With a little time it all settles out.

It can also be filtered out. Macrobrews do it all the time. Some microbreweries also do it. It takes a very fine filter and it has to be pressurized the entire time (which makes it a little complicated, but certainly not impossible).

 

[Bigarcherynut]

Yes and yes.

If a beer is bottle conditioned, the yeast eat a little bit of added sugar after bottling. These yeast fall out of solution, leaving them at the bottom. Best case, you have just a little bit of yeast. Worst care, you didn't wait long enough and some other trace amounts of trub get through, too. With a little time it all settles out.

It can also be filtered out. Macrobrews do it all the time. Some microbreweries also do it. It takes a very fine filter and it has to be pressurized the entire time (which makes it a little complicated, but certainly not impossible).

So when you mention you don't wait long enough is that refering to the fermentation process?

So it sounds normal that filling from Mr. Beer keg I will get a small amount of sediment?

Thanks.

 

[freisste]

Small or possibly large. If yeast and other solids are still in suspension, they will definitely make it into the bottle.

If there is a thick enough layer or crud on the bottom or if it doesn't compact tightly enough, you will probably pull a little of that as well.

One method I have heard of but never tried is putting something under the spigot end of the fermenter (not held up by the spigot, under the fermenter on the spigot side). When the solids drop out of suspension, they will do so unevenly - the "deep" end will be opposite the spigot, generally making it easier to drain the little brown keg into bottles. Certainly not necessary, but something I had heard of.

You could also try cooling the whole keg prior to bottling. Known as cold crashing, this allows the more stubborn solids to fall out of suspension and compacts the yeast cake.

It isn't the end of the world if you get some crud into your bottles. A couple days in the fridge will compact it in the bottom of the bottle, and you can pour into a glass leaving most of it behind.

 

[Bigarcherynut]

Small or possibly large. If yeast and other solids are still in suspension, they will definitely make it into the bottle.

If there is a thick enough layer or crud on the bottom or if it doesn't compact tightly enough, you will probably pull a little of that as well.

One method I have heard of but never tried is putting something under the spigot end of the fermenter (not held up by the spigot, under the fermenter on the spigot side). When the solids drop out of suspension, they will do so unevenly - the "deep" end will be opposite the spigot, generally making it easier to drain the little brown keg into bottles. Certainly not necessary, but something I had heard of.

You could also try cooling the whole keg prior to bottling. Known as cold crashing, this allows the more stubborn solids to fall out of suspension and compacts the yeast cake.

It isn't the end of the world if you get some crud into your bottles. A couple days in the fridge will compact it in the bottom of the bottle, and you can pour into a glass leaving most of it behind.

Thanks much. That clears it up. Just couldn't find any threads or posts about this but I imagine there are a few out there.

Fermentation is going smooth and hope to be bottling this weekend. Just want to do it right.

Would it help to put a tube on the end of the filling spout down into the bottle so as to fill from the bottom up without getting air into the beer? Just wondering.

 

[unionrdr]

Attach one end of a 3/8" tube to the spigot,the other end to a bottling wand.
It has a pin valve at the end that stops flow when yo lift up on the wand. Handy when you get it filled to the top & pick it up an inch or two to stop the flow without making a mess. Just using a tube would be messy. Not to mention potentially oxygentating the beer.

 

[Bigarcherynut]

Attach one end of a 3/8" tube to the spigot,the other end to a bottling wand.
It has a pin valve at the end that stops flow when yo lift up on the wand. Handy when you get it filled to the top & pick it up an inch or two to stop the flow without making a mess. Just using a tube would be messy. Not to mention potentially oxygentating the beer.

Thanks for your advise. Might need to go shopping and pick one up.

 

[freisste]

Attach one end of a 3/8" tube to the spigot,the other end to a bottling wand. It has a pin valve at the end that stops flow when yo lift up on the wand. Handy when you get it filled to the top & pick it up an inch or two to stop the flow without making a mess. Just using a tube would be messy. Not to mention potentially oxygentating the beer.

Sage advice. I have never tried bottling without my bottling wand, but I don't even want to think about it. Plus they are only probably $2-3 at a LHBS. I would be surprised if it was much above that.

 

[The10mmKid]

I used the carb tablets for the first time last week. They are slow to dissolve, so don't rush the conditioning phase.

Don't rush the fermentation either. Let it go for the full three weeks. I don't do 'Mr. Beer', so I'm not sure how much sediment there will be. Shouldn't be much since you started out with syrup.

Don't fear the sediment in the bottle. Doesn't hurt a thing and you have other things to worry about. Clarity in brewing will come with experience.

'da Kid

 

[Bigarcherynut]

Sage advice. I have never tried bottling without my bottling wand, but I don't even want to think about it. Plus they are only probably $2-3 at a LHBS. I would be surprised if it was much above that.

Well I picked one up last week. Slick looking addition to the beer making equipment. Should make it much easier.

Thanks.

 

[Bigarcherynut]

I used the carb tablets for the first time last week. They are slow to dissolve, so don't rush the conditioning phase.

Don't rush the fermentation either. Let it go for the full three weeks. I don't do 'Mr. Beer', so I'm not sure how much sediment there will be. Shouldn't be much since you started out with syrup.

Don't fear the sediment in the bottle. Doesn't hurt a thing and you have other things to worry about. Clarity in brewing will come with experience.

'da Kid

Thanks for the input. I did a sample taste today and I think I'm ready to bottle. Will be letting it ferment for 3 weeks for sure.