Bottling without Sediment???

[Jtwillis]

So I plan on bottling the milk stout I am about to brew into 22oz bombers. I was wondering if there was a way to bottle them without having the sediment in the bottom of the bottle. I would love to just drink out of the bottle and not worry about drinking the sediment.

Please let me know what you all suggest or options you use.

Cheers

 

[Qhrumphf]

Unfortunately your only options for complete elimination of bottle sediment also eliminate the possibility of bottle conditioning. You'd have to filter and force carbonate and then fill off of the keg.

Now, you can greatly reduce sediment through means like cold crashing, or gelatin, or some other way of stripping the yeast out in the fermenter and leaving it behind. The little bit of yeast left in suspesion should still be able to carbonate, and leave a very small tight yeast layer in the bottles, to the point where it can almost be poured in entirety without disturbing it. However, there's a line where so much yeast would get stripped out that you'd no longer be able to carbonate.

There's also the Biere de Champagne method. Can't say I've tried it. Can't say I know of anyone who has.

Point I'm trying to make, bottle sediment is part of bottle conditioned beer. Nothing to be done about it.

 

[robdogj]

Some gentlemen from Australia have created a product that on can use to remove sediment from bottle beer. The name of their product is Sed-Ex. You can learn more from their website.

 

[Jtwillis]

What about bottling straight from the keg, are there any cheaper but just as effective ways to bottle than using the beer gun? that will not negatively affect the carbonation?

 

[Qhrumphf]

Filling off of the keg will certainly reduce sediment dramatically, especially after fining/cold crashing. There are alternatives to the beer gun out there. There's the thread on here ("we don't need no stinking beer gun" i think it's called) on making a setup yourself.

No direct experience as I only do bottles or cask, I don't keg (unless filling someone else's kegs for a special event that is...).

 

[Maylar]

What about bottling straight from the keg, are there any cheaper but just as effective ways to bottle than using the beer gun? that will not negatively affect the carbonation?

First off, let me say that I'm a cider guy so if my comments don't apply to beer then please disregard this.

That said, I find that bottle conditioning ciders to about 2.5 volumes leaves very little if any sediment. But that's because I secondary always and let the yeast fall out totally clear before bottling. What yeast develops after eating just a couple gravity points is zero to minimal. Again, that may be different with beer.

Bottling from a keg works very well, and if done correctly is just as effective carbonating as bottle conditioning. Bottle cold, to chilled bottles, with correct line length and pressure. Lots of threads here about that. I'm using a Last Straw filler and I love it.

 

[william_shakes_beer]

When I was bottling, I had a thin cake that was tight and allowed me to upend the bottle completely. I never drank from the bottle, so I'm unsure if my process would permit one to drink from the bottle without sediment. I dropped wort from the kettle to the fermenter through a stainless steel sieve to remove hops trub. I racked from fermenter to bottling bucket with an autosiphon placed directly on the bottom of the fermenter, being careful not to move it.

 

[PeteNMA]

Cold crash the beer and fine it with gelatin. Add back a small amount of highly flocculent yeast such as US04 at bottling time. That stuff packs down like peanut butter

 

[kh54s10]

If you are bottle conditioning there is no way to totally rid the bottles of sediment. This is mostly yeast that is in suspension, ferments the priming sugar to produce the carbonation. After the bottles are fully conditioned, the yeast will settle out. Thus a little sediment.

The only way to rid the bottles of all sediment is to filter and carbonate artificially.