Yeast sediment left in bottle

[bluphil52]

Just started opening up one of my batches in bottles. An English ale Timothy Taylor.
Been conditioning for 3 weeks nearly, tried one today after been in fridge couple of days. And wasn't happy with carbonation. I used coopers drops. Is this normal? I thought 2 or 3 weeks were okay?
3 things
It's not that clear, how do u get a clearer beer?
And finally, I always get too much bits of yeast come through, how do you eliminate this ?

 

[GilSwillBasementBrews]

Just started opening up one of my batches in bottles. An English ale Timothy Taylor.
Been conditioning for 3 weeks nearly, tried one today after been in fridge couple of days. And wasn't happy with carbonation. I used coopers drops. Is this normal? I thought 2 or 3 weeks were okay?
3 things

2-3 weeks is a minimum amount of time. I have not personally used carb drops as I just use a weighed amount of table sugar dissolved in water when bottle conditioning/carbing. I would try giving them a bit longer and seeing how they fare. The higher the alcohol content the longer they will take to carb up the way you're looking for.

It's not that clear, how do u get a clearer beer?

Cold crashing a day or 2 before bottling can help drop out sediment. Other methods you can check out would be Irish moss added to the boil, gelatin or other fining agents can also help clear your beer. How long did you let it condition before bottling time is the #1 thing you can do for a clearer beer.

Yeast selection is another option to consider. Depending on strain flocculation varies so you will want to keep that in mind also.

And finally, I always get too much bits of yeast come through, how do you eliminate this ?

The only way I know of to eliminate sediment is kegging and force carbonating. Then use a bottle filler of your choice and fill and cap the bottles. Or I saw a craigtube video of I believe they were sedex bottle caps that would essentially catch the yeast sediment then you would close that off and open the clean beer. I don't have the link handy.

Edit: slowly pour from the bottle careful not to stir up the sediment then use the shoulder of the bottle to catch the yeast. You'll leave a bit of beer in the bottle but hopefully the bit with the most sediment.



Sent from somewhere to someone