Filtering of bottle fermentation sediment

Ok, I fear I'm setting myself up for abuse from some quarters, but here goes anyway ...

I'm brewing from kits and doing a bottle fermentation for the carbonation. It is leaving, as expected, sediment in the bottom of the bottle. I understand that this is one of the defining things about home brewing but ... has anyone come up with a simple way to filter that sediment at time of opening the bottle?

I'm looking to experiment with decanting via coffee filter papers, any experience with them, or with better systems?

Reply to
Michael Mowbray
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Just don't shake the bottle too much. Then this stuff keeps on the bottom. Then carefully pour the beer into the glass and you are done ;-) Ok, a litte bit of this sediments will get into the glass (especially if the bottle is nearly empty), but the very most will keep in the bottle.

That's the way, I'm "filtering".

I haven't any practical experience with filtering directly before drinking, but I expect the beer will get moldy.

Uli

Reply to
Ulrich Gehauf

Don't use a coffee filter unless you want flat beer. just pour until you leave about a half inch in the bottle and dump it in the sink. this is your cost for being afraid of sediment. Do not be scared ..it will not harm you. some beers recommend rolling the bottle before opening to put the sediment in the beer and give it a cloudy look... on purpose!!. by the way.. sediment "good" ... filtered "bad" . At the beer factory they quickly filter and carbonate to get it the hell out the door and all the flavor is pretty much filtered out. if you buy a bottle of "bottle conditioned beer in the store such as Hennepin in NY state it will cost you mucho bucks per bottle. Light beer is a marketing scam where they use a lot of water very little malt and hops (because its cheaper to use less) ,triple filter it ,put it in thin bottles. and bang Bang mass production of what they tell you that you like while they drive around in Mercedes limos not even enough patriotism to by a caddy.

Reply to
tommyboy

I've made a brief experiment with a coffee filter, and found the yeast sediment is too fine. It goes right through the filter. Fortunately, the yeast will stick to the bottom of the bottle if you pour it carefully, leaving maybe a half-inch in the bottle. One thing that worked for me, though it was a pain: I shook each bottle of conditioned beer and left it upside-down for a couple of days so the loose yeast sediment would settle under the cap. Then I held the bottle upside down over my kitchen sink and pried up one side of the cap just enough to induce leakage. The escaping few drops of beer carried about

2/3 of the sediment with it, but was messy and time-consuming. I ran the bottles through the capper again to crimp them back down after doing that. It was a newbie experiment, and I don't think I'll do it again.

Karl S.

Reply to
Karl
Reply to
QuickDraw Steve

(1) Have you tried using 'finings' - about 1 day before 'primary' fermentation complete. eg when SG = 1008 thru 1010. Do a google search in the homebrew ng's - you will find lots of answers/ discussion.

(2) Use dextrose rather than malt. Local home brew barn told me malt is about 70 percent fermentable. dextrose is 100 percent fermentable, therefore less sediment.

I haven't heard of one. Pour straight into a jug or glass without retilting bottle. When you pour at eye level, you can usually see the start of the sediment.

FWIW

Ian C

Reply to
Ian Cowan

Easier still is leaving the beer in the fermenter for a few extra days before bottling. This will reduce the quantity of yeast in suspension in the beer.

The sediment will be mostly yeast, so dextrose vs malt extract should have no bearing on this. Also, dextrose adds no flavour or body to the beer, whereas malt extract does.

cheers, Ross.

-- Ross McKay, WebAware Pty Ltd "The lawn could stand another mowing; funny, I don't even care"

- Elvis Costello

Reply to
Ross McKay

Reply to
s warren

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