adempsey10
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A few general questions about force carbing and bottle priming to help me understand the dynamics of yeast and bottling.
Part 1:
So the premise of using priming sugar is to take advantage of the yeast still in suspension in the beer. So when those remaining yeast chow down on my priming sugar, they fall out of the beer and create sediment in the bottom of the bottle.
When you force carb with CO2, does the yeast that is still in suspension then stay in suspension? Or does yeast eventually drop out of beer regardless? Or does force carbing push the yeast out?
If the yeast stays in suspension, does this mean force carbed beer tastes different than bottle carb beer?
Part 2:
Since I started brewing I've been paying more attention to commercial beers and so far I have never seen sediment in the bottom of any commercial bottle. I assume most commercial craft breweries force carb and then bottle from a large keg essentially. Even the ones that say 'unfiltered' never seem to have any sediment. What are they doing to get rid of suspended yeast? (If they even need to, maybe the yeast falls out during carbing process?)
Part 3:
If there is still yeast in suspension in commercial beers (assuming force carbing does not push yeast out of suspension) does this mean that theoretically if I got a growler from a brewer, let it go flat, added priming sugar, sealed it, it would then carb up again (let's pretend that no other factors like oxidation, staling, etc. are in play here).
Part 1:
So the premise of using priming sugar is to take advantage of the yeast still in suspension in the beer. So when those remaining yeast chow down on my priming sugar, they fall out of the beer and create sediment in the bottom of the bottle.
When you force carb with CO2, does the yeast that is still in suspension then stay in suspension? Or does yeast eventually drop out of beer regardless? Or does force carbing push the yeast out?
If the yeast stays in suspension, does this mean force carbed beer tastes different than bottle carb beer?
Part 2:
Since I started brewing I've been paying more attention to commercial beers and so far I have never seen sediment in the bottom of any commercial bottle. I assume most commercial craft breweries force carb and then bottle from a large keg essentially. Even the ones that say 'unfiltered' never seem to have any sediment. What are they doing to get rid of suspended yeast? (If they even need to, maybe the yeast falls out during carbing process?)
Part 3:
If there is still yeast in suspension in commercial beers (assuming force carbing does not push yeast out of suspension) does this mean that theoretically if I got a growler from a brewer, let it go flat, added priming sugar, sealed it, it would then carb up again (let's pretend that no other factors like oxidation, staling, etc. are in play here).