Pour beer using strainer?

[Chi3f]

After the beer is bottled and ready to drink. (Ah finally ) I was wondering if it was safe to pour out the beer with a strainer between the glass and the bottle to catch the yeast? Or would this be detrimental to the flavor possibly catching needed yeast ect? Thanks!

 

[JOHN51277]

It would have to be a pretty fine strainer, and it will probably de-gas it. Just don't pour the last 1/4 inch out.

 

[arturo7]

The beer farts go away after a while. Or maybe you just get used to them...

 

[devilishprune]

Yeah unless you have a strainer on the micron scale, I wouldn't even bother with that. Do you know how small yeast are?

I think that the only thing that it would do is remove all the carbonation from your beer and still make it cloudy. If you don't want the yeast in your glass, just pour your beer slowly and stop once you see the yeast reach the neck of the bottle. You will lose about 1 oz or so, nothing to complain about.

 

[ChshreCat]

+1 if you let the bottles sit until the yeast that falls out of suspension settle to the bottom long enough it'll compact down enough that you can gently pour the beer right off of it. Just pour slow so you don't get the "glug glug glug" action coming out of the bottle and, like they said above, stop just before you get to the end. Oh, and don't stop pouring. If you stop and turn the bottle upright, it'll disturb the yeast sediment at the bottom.

 

[northernlad]

Drink the yeast, its good for you.

 

[Chi3f]

Alrght well thanks for all the responses that was fast glad I joined this forum lol
Leaving out the bottom won't be too much of a hassle just seeing if I wouldn't have to worry about it but thanks alot guys

 

[CortexBomb]

You definitely want to try to error on the side of caution with the yeast, sometimes the flavour is mild, sometimes it adds a decidedly nasty edge to an otherwise good brew when they get into the glass.

The big, big thing to make sure of is that you pour it in one continuous motion. Any backflow can disturb the trub and get it into suspension. This is why you have to be particularly careful if you bottle using bombers. Make sure you have big mugs that can hold them, or some sort of container (wine decanter, growler) that you can pour them into if you're using smaller glasses, as otherwise you'll get about 1/3 of a bottle of heavily sedimented beer.

Letting the beer sit a bit longer in the fridge can also help, as it will solidify the yeast cake and make it harder to disturb. 2 days is the usual minimum for carbonation, but if you can let it sit longer, the cake will become more solid.

 

[Revvy]

Get over your fear, if you haven't had bottle conditioned microbrews, then you are missing out on the world's greatest beers.

Even with month long primaries, or using a secondary, you will have some sediment in the bottles It's in all bottle conditioned beers, homebrew and otherwise.

That is the yeast sediment from carbonating your bottles. It is nearly impossible to avoid, and so what? It is some of the most healthy stuff on the planet. The belgians worship it.

It's just that for the last 150 years or so Americans have been conditioned by the BMC brewers to pretty much know only about fliltered crystal clear light lagers. With little or no flavor.

Until the 80's with the rise of craft breweries and great import availability of beers from around the world, you didn't see many commercial beers with sediment in it.

And if you've only been exposed to BMC's then you're not going to know or understand about bottle conditioned or living beers. Especially also if you've consumed said beers in the bottle.

We get folks like that on here all the time, who think there is something wrong because their beer has sediment in it, or want to filter it out. It's really a culture thing, you don't so much of that in the rest of the beer world. Like the hefeweizen...that is swimming in yeasty beasties...

Read this for more info On bottle yeast. https://www.homebrewtalk.com/f36/anyone-using-filter-bottling-123758/#post1379528


And then watch this video;

Once you learn to pour to the shoulder, it really doesn't matter.



My beers pour crystal clear, AND have a little yeast in the bottles.....I win contests, and the judges inevitibally comment on it's clarity. And half the time I forget to use moss.

Learn to love the yeast!!!!

 

[the_bird]

A strainer would knock all the CO2 out of suspension and you'd get absolutely nothing except foam.

 

[ChshreCat]

And then watch this video;

Once you learn to pour to the shoulder, it really doesn't matter.

http://www.youtube.com/watch?v=xyXn4UBjQkE

Man, I wish I'd posted that video!

 

[Revvy]

Man, I wish I'd posted that video!

Great minds and stuff!!!!!

 

[shanecb]

Mmmmm.... love me some B vitamins!