Sucked up tons of dead yeast into bottles.
- Thread starter Tiako
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One of the first things to do to get clear beer is to be patient. If you put the beer in the fermenter, wait three weeks, then rack to the bottling bucket that will help. If you choose to use a secondary, that will also help because the "stuff" that falls out of the beer in the first month will fall out in the carboy, instead of in your bottles.
A couple of other things: use "kettle finings" during the boil. Whirlfloc works great. It helps coagulate the proteins that can cause cloudy beer. Also, when you rack the beer to the bottling bucket, or another carboy to use as a clearing tank, don't be "greedy" and suck up every last bit of beer. Keep the siphon above the trub layer, and as soon as you start to suck up trub, stop.
One last idea- chill your fermenter down to 40-45 degrees three days before you bottle. That will really cause some yeast and other particles to drop out of the beer.
When you go to bottle, gently move it the night before to the counter, or wherever your work space is, and let it sit overnight so that everything that got stirred up a bit during the move can settle back down.
Patience pays off! Here's a photo of my IPA:
ChshreCat
Well-Known Member
You're really better off giving it more time to settle out into a nice compact layer in your fermenter and then siphon off the top of it. If you try running thorough anything going into your bottling bucket, you'll end up aerating it too much. Some folks will tie a hop sock to the primary end of their autosiphon though.
I go 3+ weeks in primary, then a week or so in secondary so what I pick up with the siphon from the primary gets a chance to settle back out. Clear beer all the way.
When you get to about 3 weeks in primary, the yeast and trub on the bottom get to the consistency of pudding and the beer comes right off it easy.
I go 3+ weeks in primary, then a week or so in secondary so what I pick up with the siphon from the primary gets a chance to settle back out. Clear beer all the way.
When you get to about 3 weeks in primary, the yeast and trub on the bottom get to the consistency of pudding and the beer comes right off it easy.
Also, the bottles you have will be fine. Let them condition for a month or two and then stick them in the fridge for a week. Everything will get stuck to the bottom (just as they would with time in the carboy) and you'll have nothing to worry about.
The yeast is not "dead", it is dormant. It won't do anything bad to your beer.
The yeast is not "dead", it is dormant. It won't do anything bad to your beer.
anemic
Well-Known Member
The other thing is, when you bottle condition, you are going to have a yeast layer on the bottom of the bottle. Par for the course.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Thats good to know because I have never had this much yeast at the bottom. I sucked up just about all the seidment in the bucket some how and created a sandy beach at the bottom of my beer bottle.
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