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how to pour?

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tranceamerica

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Ok, this is a stupid question, but is perplexing me.

I've been bottling more in large bottles - 22 - 25 oz, including champagne bottles.

But, my glasses are 12 oz, and so, I pour 1 beer, set down the bottle, and pour another, either right then, or later. When the bottle gets set down, the yeast mixes in, and beer #2 is cloudy.

How the heck do I avoid this? I'm assuming either get much larger glasses, or keep the bottle tipped and pour the second one right away!
 

Whisler85

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use a more flocculant yeast- and make sure you store the beer cold at least overnight, if not for a day or two, to give the yeast time to really stick to the bottom

certain yeasts, like weizen and saison, just arent gonna cooperate, though
 
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