I would like to remove as much sediment as possible from my brews. At the bottom of my bottles there is a nice layer of hops and yeast which kind of turns people off. I have come to understand filtering before bottling may remove too much suspended yeast and prevent bottle conditioning. Is there any way around this?
Removing Sediment from brew.
- Thread starter BenVanned
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
gcdowd
Well-Known Member
You can always use a clearing agent like Irish moss but if you bottle condition, you'll always have sediment at the bottom of your bottles.
I leave my beer in the primary for about 3 weeks when I don't secondary. Or I secondary to clear them up a bit on occasion. When you rack your beer to bottle be careful not to suck up the stuff at the bottom and they should be clear. Also try to pour slowly and leave a bit in the bottom of the bottle.
solidghost
Well-Known Member
- Joined
- Feb 17, 2008
- Messages
- 332
- Reaction score
- 1
Racking would work, aka transfering to another clear carboy. Then let it rest for a few days and bottle. Will definitely reduce sediments.
wailingguitar
Well-Known Member
Were you able to put it in a secondary? That would certainly help. I'd be happy to have a look at a bottle and see if the sediment is a typical thickness... of course, that would also mean I would feel obliged to drain the bottle... strictly in the name of science of course 
I have a cooper's micro brew FV,& a BB ale pale for primary. That way,I can use a fine mesh strainer to more easily remove gunk as I'm pouring all into the FV. It also aerates the wort/top off water well. But it also makes for a little less trub at the bottom of the FV when all is said & done. I also have spigots on them all,which makes it easier not to get trub,etc in the bottles after it's allowed to settle till almost clear. I get a lot less trub in the bottom of the bottles that more easily solidifies at fridge time.
OP
OP
BenVanned
Well-Known Member
I am brewing extract, I was not using a secondary but I recently got a carboy so I will rack to secondary from now on. I will try using a mesh hops bag to remove any stray hops particles. I had just prefer there to be as little yeast in the bottle as possible. Would a product such as coopers conditioning drops prevent this? I've only heard of them and know nothing about it.
In a word,no. They are carbonation drops only. They are quicker & easier than bulk priming,as no bottling bucket is needed. So they won't make for less trub.
How are you racking the beer? I get almost no sediment in my bottles, definitely no hop crap whatsoever.... I don't use a secondary....
If clarity is your goal, then Leave you beer a month in primary instead.
You'll find that more and more recipes these days do not advocate moving to a secondary at all, but mention primary for a month, which is starting to reflect the shift in brewing culture that has occurred in the last 4 years, MOSTLY because of many of us on here, skipping secondary, opting for longer primaries, and writing about it. Recipes in BYO have begun stating that in their magazine. I remember the "scandal" it caused i the letters to the editor's section a month later, it was just like how it was here when we began discussing it, except a lot more civil than it was here. But after the Byo/Basic brewing experiment, they started reflecting it in their recipes.
Fermenting the beer is just a part of what the yeast do. If you leave the beer alone, they will go back and clean up the byproducts of fermentation that often lead to off flavors. That's why many brewers skip secondary and leave our beers alone in primary for a month. It leaves plenty of time for the yeast to ferment, clean up after themselves and then fall out, leaving our beers crystal clear, with a tight yeast cake.
I get little if any sediment in my bottles, simply by opting for a long primary. This is my yeastcake for my Sri Lankin Stout that sat in primary for 5 weeks. Notice how tight the yeast cake is? None of that got racked over to my bottling bucket. And the beer is extremely clear.
That little bit of beer to the right is all of the 5 gallons that DIDN'T get vaccumed off the surface of the tight trub. Note how clear it is, there's little if any floaties in there.
When I put 5 gallons in my fermenter, I tend to get 5 gallons into bottles. The cake itself is like cement, it's about an inch thick and very, very dense, you can't just tilt your bucket and have it fall out. I had to use water pressure to get it to come out.
This is the last little bit of the same beer in the bottling bucket, this is the only sediment that made it though and that was done on purpose, when I rack I always make sure to rub the autosiphon across the bottom of the primary to make sure there's plenty of yeast in suspension to carb the beer, but my bottles are all crystal clear and have little sediment in them.
Half the time I forget to use moss, and you can't tell the difference in clarity.
I get the barest hint of sediment in my bottles....just enough for the yeast to have done the job of carbonating the beer.
And the only filtering my beer gets is through my kidneys.
If clarity is your goal, then Leave you beer a month in primary instead.
You'll find that more and more recipes these days do not advocate moving to a secondary at all, but mention primary for a month, which is starting to reflect the shift in brewing culture that has occurred in the last 4 years, MOSTLY because of many of us on here, skipping secondary, opting for longer primaries, and writing about it. Recipes in BYO have begun stating that in their magazine. I remember the "scandal" it caused i the letters to the editor's section a month later, it was just like how it was here when we began discussing it, except a lot more civil than it was here. But after the Byo/Basic brewing experiment, they started reflecting it in their recipes.
Fermenting the beer is just a part of what the yeast do. If you leave the beer alone, they will go back and clean up the byproducts of fermentation that often lead to off flavors. That's why many brewers skip secondary and leave our beers alone in primary for a month. It leaves plenty of time for the yeast to ferment, clean up after themselves and then fall out, leaving our beers crystal clear, with a tight yeast cake.
I get little if any sediment in my bottles, simply by opting for a long primary. This is my yeastcake for my Sri Lankin Stout that sat in primary for 5 weeks. Notice how tight the yeast cake is? None of that got racked over to my bottling bucket. And the beer is extremely clear.
That little bit of beer to the right is all of the 5 gallons that DIDN'T get vaccumed off the surface of the tight trub. Note how clear it is, there's little if any floaties in there.
When I put 5 gallons in my fermenter, I tend to get 5 gallons into bottles. The cake itself is like cement, it's about an inch thick and very, very dense, you can't just tilt your bucket and have it fall out. I had to use water pressure to get it to come out.
This is the last little bit of the same beer in the bottling bucket, this is the only sediment that made it though and that was done on purpose, when I rack I always make sure to rub the autosiphon across the bottom of the primary to make sure there's plenty of yeast in suspension to carb the beer, but my bottles are all crystal clear and have little sediment in them.
Half the time I forget to use moss, and you can't tell the difference in clarity.
I get the barest hint of sediment in my bottles....just enough for the yeast to have done the job of carbonating the beer.
And the only filtering my beer gets is through my kidneys.
They aren't for conditioning. They're sucrose drops intended only as a pre-measured amount to carbonate the beer.
Similar threads
