FUUUUUUUUUUUUUU-
I'm drinking a glass of Chimay White right now. I finally found some 12 oz bottles of it, so I bought one. It's currently my favorite beer but I'm hardly ever willing to pay the 12 bucks for a 22 oz, so I was stoked to find it for 5.
Anyways, checked it last night after driving home with it...lots of suspended yeast floating in the bottle. Put it in the fridge, waited a day, and then opened and poured it....TONS of yeast floating around in the glass, and I was very careful to not pour the dregs in. Having had Chimay White yeast-free, and then accidently pouring a little yeast in one time, IMO the yeast completely ruins it.
So I took the glass and poured it through a coffee filter. I lost a good amount of it, and it lost of ton of carbonation, but at least the yeast is gone.
TLDR: I don't give a flying **** about bottle conditioning, if it's a 12 oz bottle, just force carb it if you are a commercial brewer...warm storage temps and movement ensures that the yeast doesn't cake to the bottom, but just sits waiting to get kicked up and ruin the 5 dollar beer.
I'm drinking a glass of Chimay White right now. I finally found some 12 oz bottles of it, so I bought one. It's currently my favorite beer but I'm hardly ever willing to pay the 12 bucks for a 22 oz, so I was stoked to find it for 5.
Anyways, checked it last night after driving home with it...lots of suspended yeast floating in the bottle. Put it in the fridge, waited a day, and then opened and poured it....TONS of yeast floating around in the glass, and I was very careful to not pour the dregs in. Having had Chimay White yeast-free, and then accidently pouring a little yeast in one time, IMO the yeast completely ruins it.
So I took the glass and poured it through a coffee filter. I lost a good amount of it, and it lost of ton of carbonation, but at least the yeast is gone.
TLDR: I don't give a flying **** about bottle conditioning, if it's a 12 oz bottle, just force carb it if you are a commercial brewer...warm storage temps and movement ensures that the yeast doesn't cake to the bottom, but just sits waiting to get kicked up and ruin the 5 dollar beer.
