clearing a beer
- Thread starter Jimbolala
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baggybill
Always learning...
If you add sugar/carbonation drops to the bottle for fizz, there will always be sediment. Depending on the yeast used, some sediment can stick solid to bottle and not be disturbed on pouring. But... there will always be sediment.
To have sediment free fizzy bottled beer/cider/wine means going down the forced carbonation route... a route that I'm taking. This is starting to prove expensive for me and it might have just been easier to be careful pouring my beer and advise friends (to whom I give some samples) to do the same.
To have sediment free fizzy bottled beer/cider/wine means going down the forced carbonation route... a route that I'm taking. This is starting to prove expensive for me and it might have just been easier to be careful pouring my beer and advise friends (to whom I give some samples) to do the same.
You can get special caps but 1) they're expensive and 2) I can't remember what they're called! 
I use Gervin GV12 yeast and find it makes the sediment stick to the bottom really well.
Cwrw666
Landlord.
Different yeasts stick to the bottom of the bottle better than others - so avoid kits that have loose, floaty yeast. :
I found that crash cooling before bottling really reduces thw sediment amount. I'm going to use a gelatin fining aswell as crash cooling for my current beer (made on friday) so it'll be a month or so before I know how successful it is.
