Bottling from FV

[crookedeyeboy]

Is it reallt that bad a practice to bottle straight after fining/fermenting...?

I know microbreweries that do this so it must be doable.

I was planning on racking straight from the primary FV into a secondary one that has auxiliary finings in, give it a good stir and leave for an hour, then I was going to add the isinglass and give it another good stir, leave for 24 hours and then rack straight to bottle.

I may well even take it into work before bottling so I can do a yeast count

[worts n ale]

i leave my ag in the primary for 6 days then transfer it to the bottling bucket still under a airlock for a further 3 days, then prime bottles and use a little bottler
works fine for me, but i suppose it'll vary a lot all across brewers.

[crookedeyeboy]

Thats what I thought, Ive just bought a little bottler and it looks like the best invention ever made! Cant wait to use it.

As usual I suppose its what ever works best at the time, although after doing my last brew and discovering the joys of conditioning correctly in bottle, It can result in some lovely thick frothy heads on the beer!!

[Mountain]

This is what I do too.
3-4 days in secondary bucket under an airlock.
I give a little blast of CO2 from my Corny carbonator thingy to purge some of the oxygen- put lid almost on and lift the edge up and give it a blast.
I add finings the day before bottling if it's not looking clear enough. Add priming sugar, and bottle away.
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The little bottler is an excellent invention. I have one on all my buckets. The kitchen floor gets far less sticky and I get into much less trouble now!
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BTW do you grow the yeast on agar to do your counts?
I do environmental monitoring as part of my job using agar settle and contact plates. I grow yeasts and fungus on Sabouraud Dextrose Agar (SDA) plates. So I could 'liberate' some plates and get a good indication of the amount of residual yeast after about 2 days at 25C. I might just do it for the experimentation.

[crookedeyeboy]

No nothing that complicated, I just do a yeast count and viability check using a haemocytometer.

Should be somewhere between 1-3 million cells per ml going in to cask/bottle...

[Mountain]

Ah I see. I might just grow some on a plate for the hell of it!

[crookedeyeboy]

Well to be honest plating out brewers yeast is THE best way of keeping it, apart from dipping it into liquid nitrogen!

Our microbiologist says thats what he does when looking after certain breweries yeasts. They are kept on agar slopes and then grown up on agar when the breweries need it for pitching.

[Scooby]

Is it reallt that bad a practice to bottle straight after fining/fermenting...?

I know microbreweries that do this so it must be doable.

A micro near me does that but then they reseeded.