Subject: storing homebrew/yeast sediment/cidery myths
Date: 1989-01-12 00:04:33 GMT
> > Recently I have been reading about using champagne bottles. This would
> > seem to be a good compromise except pouring anything less than the whole
> > bottle would stir up the yeast at the bottom.
Here is something I've long wondered about: Sierra Nevada Pale Ale is
a bottle conditioned beer, yet seems to have a vanishingly small
amount of yeast resting firmly on the bottom of the bottle. It looks
like just a "dusting" and is not easily stirred up. How do they do
I have started using a fairly simple method to reduce the sediment in
the bottle, even with single-stage fermented beers. Just before
bottling, I place the entire fermenter in a cold place. I have
successfully used the fridge, the wintery outdoors, and a tub of
ice-water. The fermenter should stay in this cold place for 12-24
hours. During this time, a ton of yeast will settle out of the beer to
the bottom of the fermenter (and will therefore not be available to
settle on the bottom of your beer bottles. ;-) After bottling, you
should store the beer at whatever temperature you would have
ordinarily for conditioning.
This method will work regardless of yeast type. Don't worry about ale
yeasts that only work at higher temperatures- not only will they still
work after bottling, but they will settle out even better during the
cold period! I have managed to reduce my bottle sediment almost to
the point that Sierra Nevada has.
> > Currently I bottle most of my beer in 12 oz bottles because it has the
> > fewest drawbacks. I am curious as to whether anyone has found a
> > substantially better solution.
No matter what I use to bottle my beer, I always use at least a few
ordinary 12oz bottles in case I decide to enter the beer in a
> > SUGAR: I have always known that sucrose produces a cidery flavor, which is
> > undesireable in beer.
OK, I've seen this statement so many times now, and I still have never
heard of it actually happening. Has this ever happened to anybody? I
have used table sugar with no problems. (OK, I admit it! There! Have
some compassion! Forgive me!) If you have experienced this "cidery"
flavor in a beer with sucrose, did you add the sugar to the fermenter
or did you boil it with the wort? The reason for asking is that I am
beginning to suspect that the "cidery" flavor is produced by a
micro-organism in the sugar, which is killed by boiling. Many "old"
books/recipes instruct you to dump sugar directly into the fermenter,
a technique that modern science tells us is risky. So, if you have an
experience with this phenomenon, please speak now or forever hold your
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