From the HBD Archive
From: Darryl Richman <darryl@ism780c.isc.com>
Subject: re: Clarification after bottling
Date: 1989-02-16 15:04:35 GMT

In the Feb 15 digest, florianb%tekred.cna.tek.com@RELAY.CS.NET wrote:
"Does anyone know the mechanism whereby brews clear up after bottling? How
"do the yeasties suddlenly know that they have been sealed up and can now
"relax? Is it due to the presence of pressure? It doesn't seem to be the
"lack of something to chew on, since the brew will sit in a carboy for weeks
"without clearing, even after the sg as dropped to terminal. Is it really
"the yeasties and not something else dropping out of suspension? Please
"clarify this question for me!

Consider the depth of beer that the yeast must fall through in order for
the beer to clear. This is clearly (ahem) much shorter in a bottle than
your fermenter. By bottling you are effectively racking into a very
short, wide carboy. Other haze products that might drop out have to fall
through the depth of the beer as well.

"What are the advantages of using dry malt extract over extract syrup?
"When should one use dry extract in a general sense, as opposed to using
"it when a recipe calls for it? Are there any advantages to using it
"instead of a portion of freshly mashed grain? Is there a reference
"somewhere that discusses this topic?

The advantage of dry malt or syrup over mashed grain is the convenience.
Although I'm only doing all-grain, I use dry extract for yeast starters
because of the convenience.

--Darryl Richman

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