Re-bottling?

[Forrest283]

I just brewed a batch of beer that is just ok..... It has alot of the trub in the bottom of the bottles can I pour the brew back in the fermentation bucket and let it sit for a week or two and then re-bottle it and maybe add some type of fruit flavor to it also?

 

[Dogphish]

i'm pretty sure that is yeast, not trub.

yeast is a fungus that causes fermentation of sugar. trub is protein that precipitates out of the wort during heating, then more during rapid cooling.

do NOT pour the beer out. oxygen will make the beer go stale and give it a cardboard taste. try letting the bottles age if the flavor is not to your liking yet.

here's how you can reduce the amount of yeast in the beer:

1. let the beer stay in the primary fermenter for a full 4 weeks. the yeast will continue to settle in the bottom of the primary ferment for a week or more after the hydrometer stops changing.

2. don't drink the beer straight from the bottle. gently and steadily pour the beer into a glass. watch the beer as it pours out. when there is only an ounce or less of beer left, you will begin to see the yeast pouring out. stop pouring at that point and throw the rest of the beer away.

 

[BrewerBear]

Like Dogphish said don't pour it out. What beer was it.how long did it ferment and hw long has it been bottled?

 

[Forrest283]

It was a kit from high gravity(This beer ingredient kit is inspired by Hoegaarden's White Ale. Hoegaarden is synonymous with white beers and all others are patterned after it. This beer enters with a dense, snow white head, cascading Belgian lace in a hazy soft yellow beer. Aromas of wheat, orange citrus fruits, coriander and spices are followed by the refreshing sharp sweet-sour flavor that is dry with soft notes of orange, ending with a lingering bitterness with a slight sour tang. Lady in White is well spiced but not overpowering.) this was my first batch ever. I left it in the primary for a week and the secondary for a week and today is the 2 week mark for bottling.

 

[birvine]

It was a kit from high gravity(This beer ingredient kit is inspired by Hoegaarden's White Ale. Hoegaarden is synonymous with white beers and all others are patterned after it. This beer enters with a dense, snow white head, cascading Belgian lace in a hazy soft yellow beer. Aromas of wheat, orange citrus fruits, coriander and spices are followed by the refreshing sharp sweet-sour flavor that is dry with soft notes of orange, ending with a lingering bitterness with a slight sour tang. Lady in White is well spiced but not overpowering.) this was my first batch ever. I left it in the primary for a week and the secondary for a week and today is the 2 week mark for bottling.

Wow - can you write descriptions for my beer!

B

 

[Forrest283]

Copy and paste is a wonderful feature.

 

[birvine]

Copy and paste is a wonderful feature.

I meant no disrespect.

To answer your question, I would agree with the other comments. When first fermenting, leave the beer in the primary for 3-4 weeks. That gets better beer and allows the yeast to firm up at the bottom so it is less likely to transfer to your bottles.

As long as your bottles condition upright (not like my earlier days when they were on the side so the sediment mixed in when I picked them up!?) for a number of weeks the yeast should solidify somewhat - just keep a careful eye when you pour and you should get a good beer.

Transferring back from bottles to fermenter would likely add oxygen and make the beer worse than anything else to this point.

B

 

[Forrest283]

Oh no dis-respect taken. I'm very appreciative of all the great help and fast replys. This site is very helpful for beginners!!!!