Carbonation experiment

[montego]

I'm trying to get rid of the yeast from the bottle bottom, so.. My plan is to clarify my beer with some gelatin before I bottle it, so that it wouldn't be any yeast in it. When comes the time to bottle it I want to put new yeast in bottles, less than it would be normally left in suspension, but enough to carbonate the beer. I'm hoping that the priming sugar won't multiply to much the yeast and the sediment will be much thinner than normally.

Has anyone tried this thing?

 

[martinworswick]

i don't fine with gelatin myself and i may be wrong here but i don't think you'll remove all the yeast and there will still be more than enough to prime without adding extra.
my guess is fine it and then add your priming sugar and be patient.

btw by adding yeast you'll still end up with a layer at the bottom,if you want no sediment you'll have to filter and carb with co2

 

[JuanMoore]

As mentioned, fining doesn't remove all of the yeast, and will still leave plenty to carb up bottle naturally, so no need to add yeast. There is no way around having some yeast at the bottom of the bottle if you're carbing naturally, but fining will reduce the amount slightly.

 

[Calder]

As noted by others', fining will not remove all the yeast, and there is no need to add additional yeast.

I fine most of my beers, usually bottle between 4 and 10 weeks, and do not have any problems. The yeast/sediment in my bottles is similar in amount to that which you find in Sierra Nevada Pale Ale. It's usually firm, and with a single steady pour you can almost empty the bottle without disturbing it. Sometimes (not always), I can up-end the bottle and get all the beer without disturbing the yeast.

If you want to drink out of the bottle, you will need to get into kegging and fill and carb bottles using C02.

I think giving it enough time to clear before bottling helps to considerably reduce the sediment in the bottle.

 

[Revvy]

I fine most of my beers, usually bottle between 4 and 10 weeks, and do not have any problems. The yeast/sediment in my bottles is similar in amount to that which you find in Sierra Nevada Pale Ale. It's usually firm, and with a single steady pour you can almost empty the bottle without disturbing it. Sometimes (not always), I can up-end the bottle and get all the beer without disturbing the yeast.

Same with me, I get very little sediment in my bottles after a month in primary.

The only filtering I've ever done has been through my kidneys. And I get extremely clear beer, usually forgetting even to add moss to my boil.

I get little if any sediment in my bottles, simply by opting for a long primary. This is my yeastcake for my Sri Lankin Stout that sat in primary for 5 weeks. Notice how tight the yeast cake is? None of that got racked over to my bottling bucket. And the beer is extremely clear.

That little bit of beer to the right is all of the 5 gallons that DIDN'T get vaccumed off the surface of the tight trub. Note how clear it is, there's little if any floaties in there.

When I put 5 gallons in my fermenter, I tend to get 5 gallons into bottles. The cake itself is like cement, it's about an inch thick and very, very dense, you can't just tilt your bucket and have it fall out. I had to use water pressure to get it to come out.

This is the last little bit of the same beer in the bottling bucket, this is the only sediment that made it though and that was done on purpose, when I rack I always make sure to rub the autosiphon across the bottom of the primary to make sure there's plenty of yeast in suspension to carb the beer, but my bottles are all crystal clear and have little sediment in them.

Half the time I forget to use moss, and you can't tell the difference in clarity.

Another thing is to leave your beer in the fridge for at least a week. The longer you chill the beer in the fridge, the tighter the yeast cake. I had a beer in the back of my fridge for 3 months, that I could completely upend and no yeast came out. Longer in the cold the tighter the yeast cake becomes. Even just chilling for a week (besides getting rid of chill haze) will go to great lengths to allow you to leave the yeast behind, but with only a minimum amount of beer.

I get the barest hint of sediment in my bottles....just enough for the yeast to have done the job of carbonating the beer.

 

[montego]

The yeast/sediment in my bottles is similar in amount to that which you find in Sierra Nevada Pale Ale.

Well my friend.. Sierra Nevada Pale Ale.. is something I may probably not taste ever.. I'm not an american. I'm from Romania.. far away. I really don't know how much sedimend has in it.


Thank you guys for the answers. You were really helpful to me.

 

[montego]

If I'll fine my beer for 4 weeks or more, I'll still be able to wash my yeast as before?