Getting a sediment free bottled lager...

[fego]

I'm hosting a beer fest party in July and am getting ready already. I'm not a lager drinker meself (although I do find a bottle of cold Becks helps a hangover no end and is well suited to a chinese). However, a large number of my guests are and rather than simply buy a slab or two for them to slurp, I am planning to brew some lager for them myself.

I've just ordered a couple of full mash kits from the copper kettle which should fit the bill nicely and I've got a temp controlled fridge so should be able to brew it ok (although I will need to seek help there over the process). I will be using a corny for some of the beer and bottling the rest. Now, I don't mind sediment, mostly because I respect it and know it's there so pour carefully. My guests on the other hand won't get it and will probably just pour the beer, crud 'n'all which will likely dull their impression of the beer (wrongly of course). Also, given the volume we're likely to get through, most of the botles will need to be laid down to chill causing havoc with any sediment.

So, I want to avoid the sediment altogher or at least reduce it so much that no one really notices.

I added some carbonation drops to the order but I've never used them and have no idea of they'll do what I want which is basically to lager the, er lager until it drops bright then bottle it yeast free and hope it sparkles. I'm assuming the carbonation drops require no yeast to activate and I'm also assuming they'll do the job, but, again, I have no experience or idea how to use them.

Has anyone got some advice here? Is there another way of acheiving the same result? I've seen the upside down lid thingies but this is (pretty much) a one off so they're a non-starter,

[fatboylard]

To be honest mate you'll never get a fizzy sediment free beer without force carbing. The type of priming sugar you use makes no difference as the yeast generally munches through it and settles out at the bottom of the bottle. You say you've got a corny set up which would work out better for crystal clear beer if you fined if before kegging without priming sugars then chilling/carbonating.


Failing that you could tell your guests to grow a pair and appreciate a healthy bottle of real lager

Cheers,
Sam

[mark4newman]

Hi

Carb drops are just sugar, and need yeast to work.

The only way to have no yeast in the bottle, is to filter it and then force carb it. You can however get the yeast layer down to a fine dusting, I do this by kegging the beer, and then waiting for the yeast to drop, before bottling.

As an idea, you could keg it, and then put the keg in the fridge to chill it down. If you have two kegs, you ccould take the first out, and wrap it in something, and then put another keg in.

[brian_beer]

I came across a youtube of someone using these: http://sedexbrewing.com/index.html

No idea if they are really any good, and a little expensive but should be reusable.

[RobWalker]

I came across a youtube of someone using these: http://sedexbrewing.com/index.html

No idea if they are really any good, and a little expensive but should be reusable.

I think they're single use... :s

the easy option is to store your bottles upside down, then hold them over the sink when you open them and it'll flush the sediment out.

other than that there's something you can get on a corny set up to do it, but I forget what it's called - reverse something pressure something.

[Fil]

after seeing dry ice in pellet form i wondered how many pellets a 500ml bottle of beer would need to force carbonate it?

a pellet may stick to a cold moist lid long enough to be inverted and screwd/capped tight?


probably create an ied tho and loose a hand.

[Patterd Ale]

after seeing dry ice in pellet form i wondered how many pellets a 500ml bottle of beer would need to force carbonate it?

a pellet may stick to a cold moist lid long enough to be inverted and screwd/capped tight?


probably create an ied tho and loose a hand.

Haha, I'd love to watch someone else try that....from a really safe distance. Do let us know how it goes if you can still type with bloodied stumps.

[TC2642]

I came across a youtube of someone using these: http://sedexbrewing.com/index.html

No idea if they are really any good, and a little expensive but should be reusable.

I think they're single use... :s

the easy option is to store your bottles upside down, then hold them over the sink when you open them and it'll flush the sediment out.

other than that there's something you can get on a corny set up to do it, but I forget what it's called - reverse something pressure something.

There not single use but they would only work with Australian type screw top bottles, if I remember rightly.

[Fil]

after seeing dry ice in pellet form i wondered how many pellets a 500ml bottle of beer would need to force carbonate it?

a pellet may stick to a cold moist lid long enough to be inverted and screwd/capped tight?


probably create an ied tho and loose a hand.

Haha, I'd love to watch someone else try that....from a really safe distance. Do let us know how it goes if you can still type with bloodied stumps.

chicken

me too ..

[gregorach]

other than that there's something you can get on a corny set up to do it, but I forget what it's called - reverse something pressure something.

Counter-pressure bottle filler.

[alix101]

A Blitchmann beer gun might be a worthwhile investment if bottling will be a regular event.

[MickG]

[quote="RobWalker"][quote="brian_beer"]I came across a youtube of someone using these: http://sedexbrewing.com/index.html

No idea if they are really any good, and a little expensive but should be reusable.[/quote]

I think they're single use... :s

the easy option is to store your bottles upside down, then hold them over the sink when you open them and it'll flush the sediment out.

other than that there's something you can get on a corny set up to do it, but I forget what it's called - reverse something pressure something.[/quote]

They are reusable, now I need to find the bottles with correct screw thread to fit them.

[jaybie]

I saw on telly recently how they made champagne without sediment in the bottle. They bottled as normal but with a temporary cap. The bottles were then allowed to carbonate upside down, then, still upside down, the bottles were put in a thin layer of something cold, can't remember if it was dry ice or crushed ice and salt. When the neck was frozen, thus encasing the sediment in ice, the bottles were turned right way up, caps removed, and the ice slug with the sediment popped out under pressure, then it was quickly recapped before too much fizz escaped.

Maybe you could adapt this process to beer bottles, crown caps are cheap so it shouldn't cost a fortune.