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Sediment Impediment
Do any of you use natural fermentation, rather than CO2 gas pressurizing of your bottles, to achieve carbonation, and use some means to eliminate or prevent the yeast sediment in your product? I ask because of the problem of disturbing the sediment if bottles must be moved, sometimes just pouring, if lots of foam forms, brings yeast out with the liquid, and friends sampling your wares always seem turned off by the fact that it is not sparkling clear like Butt-wiper always is.
Does anyone know the actual numbers associated with carbonated beverages, like, about how much pressure is typical, 5 psi, 10, or more? I have thought a lot about this, tried re-bottling once, which was not great, as too much carbonation is lost quickly during re-pouring. I am wondering if the typical 5-gallon glass carboy would withstand carbonation pressure, then when finished and chilled quite cold to prevent as much gas loss, could the product be siphoned out and individually bottled quickly enough to wind up with an acceptable level of carbonation?
Could filtering be used? Seems like all or most of the carb. would be lost during filtering; anyway, I have no idea how fine the fiter would need to be, but the finer the filter, the slower the flow through it (not good).
Or, some other vessel than glass carboy. Metal pressure cooker?
Perhaps this has been accomplished some other way. What are your thoughts? imp
Naturally carbonating with the priming sugar is the way I think most all homebrewers bottle beer directly from a fermentor. You are right some of us do fill kegs and then fill from the keg after the yeast has settled out in the keg.
There is no way around it. Homebrewed beer naturally carbonated will have some yeast in it. My only recomendation is to let the bottles sit longer. I have never had a yeast strain that wouldn't stay put in the bottle. A little bit comes with it occasionally but if you are careful you can avoind most (if not all of it).
A couple pour tips: Pour steadily. Don't let the beer "glug" out of the bottle as that turbulance will disturb the yeast in the base. Don't stop pouring as the surge of beer back to the base of the bottle stirs up yeast. Lastly, hold the bottle so that as you pour it you keep an eye on the beer in the neck. As soon as you see some sediment coming though...STOP POURING. You will inevitable leave some beer behind. If clarity is that important to someone you are sharing a beer with, then pour only 10oz. You can pour the full 12 for youself if you don't care.
All the the methods of filtering available only work when you can then force carbonate (usually in the keg).
Sorry.
Get a yeast that flocculates well Like Fermentis S-04 and rack your beer in a secondary in a conditioning vessel placed in the fridge as well as chilling your beer in the bottle for a few days upright in the refrigerator before drinking .
Kegging your beer and force carbonating works wonders and its usually only the first glass that is cloudy as the yeast is pulled up from the bottom of the keg unless of course you have chill haze problems or you have shaken the keg around .
The only sure fire way to have crystal clear beer in a home brew environment is to filter your beer from keg to Keg .
http://www.filterstore.com/beer.asp
I have heard that the sediment is high in nutrients that make the beer better for you. It is also said that it helps prevent a hangover (although I don't totally believe it yet).
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