pouring a home brew.

[Trokair]

Not sure anyone drinking a BMC knows that some beer may have active yeast, and to leave a bit in the bottom. And if they do know that, then they are way mistaken thinking there is active yeast in the bottom of their BMC.

They don't do it because of yeast but because they can't stomach the bottom of their beer once it warms a little. If it isn't sub-zero to them it can't be enjoyed. So they waste it and I find that most annoying. Poor beer never did anything but wanting to be drank and there they are wasting it. Shame really.

 

[Jaehnig]

To each his own gentlemen/women. As I said before it can all be related to your level of beer geek.

I do, however, think it all should be enjoyed. And not in a bottle

 

[hansen_sh]

I like the English Ale glasses because you can pour it to the side and then finish right down the middle, get a nice looking head (better than the pic) w/o worrying about a spill (the bubble seems to contain it). Releasing the CO2 will help with the flavor and aroma.

I pour until I see a "chunk" or two go in and then stop. Most of the time there is no sediment but the few times there has been some it will fall to to bottom and only compromise the last sip. Us-05 and wlp-080, my main house strains, seem to flock well and set up fairly hard.

 

[tonyc318]

Hybrid Pour:
1/3 Down the side, final 2/3 into the middle of the glass like the pros, leaving as much sediment in the bottle as I can.

This is what I do also. Pouring down the middle for the last part really presents a good head and opens up the beer so to speak.

 

[petie]

To each his own gentlemen/women. As I said before it can all be related to your level of beer geek.

I do, however, think it all should be enjoyed. And not in a bottle

I've found that I enjoy it more out of a bottle because it seems like when I put it in a glass the funnel in my throat opens and it's gone in about 3 drinks.

 

[Irish13]

Hybrid Pour:
1/3 Down the side, final 2/3 into the middle of the glass like the pros, leaving as much sediment in the bottle as I can.

^
This is what I do as well. The beer finishes nicely in the glass.
I LOVE BEER!!!

 

[MMJfan]

I do both. I don't mind drinking out of the bottles at all. Especially when I take it to friends houses and such.

I do consider myself a beer snob as I generally don't do the BMC's unless I'm at a concert, but I'm not ocd to the point that I have to have a glass to drink the beer out of or even to the point of having to have different styles of glasses to drink different beers. I have my traditional English pint glasses and that's all I need...

 

[zeg]

Always in a glass.

For head purposes, my default is the same as with any beer, basically the 1/3 - 2/3 rule described above. However, once I get to know a beer, I may modify that. For a lightly carbed beer, which most of mine have been, a brief splash in the bottom first helps get the CO2 release going.

For sediment prevention, I pour until I see sediment approaching the end of the bottle, then stop. I take care to limit the amount of sediment that goes into the bottles, so often this is 1/4 inch or so. With dark beers, I don't worry about it at all. There's yet to be enough sediment to have any significant impact on the taste. The only exception was in a batch of hard cider, where the yeast gave it a pronounced flavor, maybe diacetyl-ish, I don't recall exactly. It wasn't a bad flavor, it was a pleasant alternative to the dryness that came when there was no sediment, but it clouded up the otherwise crystal clear cider.

As for the excess left in the bottle, come on guys. Whether it's 1/4 inch or 1 inch, just drink it out of the bottle. No waste of beer, no waste of B-vitamins, and no cloudy beer. (As I said, though, I have had very good control over the sediment, so it's really just been yeast which is not unpalatable; I've had some homebrews that clearly had some actual trub proteins in the bottom... I'm more hesitant to drink that.)

 

[AndrewD]

I generally don't do the BMC's unless I'm at a concert,

I went with my wife to see the Red Hot Chili Peppers a few weeks ago. I usually go to smaller shows at places with a full bar, but I was surprised that there were a few different microbrews widely available at the arena show. Granted I paid about 14 bucks for 24 oz of SN Pale Ale (3 times!), it was nice to get decent beer at a large venue. Times are changin'