suggestions on sediment

[eatria]

I am finishing up drinking my first batch of oatmeal stout and despite it being absolutely delicious, i'm kinda bummed that much of my mash ingredients fell out of solution during fermentation and resulted in quite a bit of sediment at the bottom of the carboy. I was only able to bottle 36 bottles on what started out as 5 gallons.

I just pitched the yeast into my second batch and already noticed a bunch of sediment. should i mix this up into the fermented wort before bottling this time?

ideas?

 

[uwmgdman]

Definately do not stir the stuff up into fermented beer, it defeats the purpose of letting it settle out, plus you'll just have a bunch of sediment in each bottle.

You should do a couple things:

1) Make your recipes for 5.5 or 5.75 gallons of beer, that way with racking losses and sediment losses, you'll get closer to 2 cases of bottles.

2) Strain your chilled wort before adding to the primary. Perhaps use a large strainer on top of a large funnel.

Good luck!

PS-Whatever you do, don't stir the stuff back up!

 

[BierMuncher]

No. Don't stir that stuff into your drinkable beer.

After a few days, that loose sediment will compact down a lot.

Like the previous post says, work your recipe to yield a 5.5 gallon batch in the carboy. I always shoot for 1/2 - 3/4 excess in the fermenter, knowing that I'm going to loose some to trub and yeast sediment.