Yeast in bottles after transfer from primary to bucket

[DrunkenCanuck]

Hey guys,

So, the good news, after I failed with my first couple of batches of beer, I did a mish mash dark ale and a scotch ale, both of which turned out pretty well. That said, I am inquiring about how I can prevent getting yeast in my bottles.

Currently, I am using a racking cane to go from my 1 gallon fermenting containers (as I find it's easier to store multiple 1 gallon batches of the same wort at optimal temperatures over a large bucket). Is it possible I am using too much yeast for a 1 gallon jug because I wind up with a lot after fermentation. A friend of mine suggested I cold crash my beers, but is that really the only way? I have been transferring my fermented wort to a bottling bucket, and then pouring from the bucket into bottles with the mixed in dextrose.

 

[jurgenph]

cold crash for a few days will drop more yeast out.

not pushing your racking cane down all the way to the bottom will prevent you from sucking up the yeast from the bottom.


J.

 

[Yooper]

Never, ever pour your finished beer until it gets poured into your glass!

Pouring from the fermenter or bucket means oxidation, and ruining the beer in short order. Make sure you rack from the fermenter to your bottling bucket, and either rack via siphon from there to your bottles, or use a spigot with a bottling wand. Make sure the beer is always moved "quietly", without any splashing or excess exposure to oxygen.

When you bottle condition, you will always have a bit of yeast in your bottles. The yeast uses the priming sugar to carbonate the beer.

You can minimize the amount in your bottles by waiting until the beer is clear before racking it to the bottling bucket. You can eliminate it from your beer when you drink it by pouring a cold beer in one motion into the glass, stopping when you get to the last 1/4 inch that is yeasty.

 

[Dcpcooks]

Never, ever pour your finished beer until it gets poured into your glass!



Pouring from the fermenter or bucket means oxidation, and ruining the beer in short order. Make sure you rack from the fermenter to your bottling bucket, and either rack via siphon from there to your bottles, or use a spigot with a bottling wand. Make sure the beer is always moved "quietly", without any splashing or excess exposure to oxygen.



When you bottle condition, you will always have a bit of yeast in your bottles. The yeast uses the priming sugar to carbonate the beer.



You can minimize the amount in your bottles by waiting until the beer is clear before racking it to the bottling bucket. You can eliminate it from your beer when you drink it by pouring a cold beer in one motion into the glass, stopping when you get to the last 1/4 inch that is yeasty.

And this is why Sudsbuddy and many others love love love that Lady from Mi that brews.