Filtering...

[Snoogins]

I've got a few batches of beer under my belt now, and I've nailed the process/recipe for a good IPA. The question I have is how can I cut down on, or eliminate completely, the sediment in the bottle. I filter the wort at almost every change of vessel, and I've cut down on it quite a bit, but haven't eliminated it completely. So is there any trick or secret to eliminating it completely?

 

[david_42]

Some of the sediment is the yeast necessary to bottle carbonate. Totally clear beer requires forced carbonation, filtering and bottling under pressure.

 

[JoshBlue74]

Force kegging. Otherwise, you get yeast settling from the carbonation. Even then, to really filter, you need a two keg filtration system with a nominal, and an absolute filter. About 300 bucks for the whole deal.

 

[eastoak]

I've got a few batches of beer under my belt now, and I've nailed the process/recipe for a good IPA. The question I have is how can I cut down on, or eliminate completely, the sediment in the bottle. I filter the wort at almost every change of vessel, and I've cut down on it quite a bit, but haven't eliminated it completely. So is there any trick or secret to eliminating it completely?

then why do you still have sediment? what are you filtering with?

 

[Calichusetts]

Just refridgerate the bottles for two weeks and do a correct shoulder pour...it will be crystal clear. Most of my beers are very clear after 4 days in a fridge but I usually wait at least a week

 

[william_shakes_beer]

I drop the wort from the brew kettle to the fermenter through a sanitized stainless steel collander screen. I do 4 weeks primary 4 weeks bottle condsitioning and chill 24-48 hrs. Never needed to do a shoulder pour, just pour and upend the bottle completely. The cake in the bottle is nice and compact. No whirl flock, no Irish moss, no whirl pool, no filter on the racking cane.

 

[Snoogins]

Interesting...Thanks for all of the responses. I appreciate the info.