To much yeast in bottles

[rval]

Hi guys
Just a quick question regarding yeast in bottles.
I have done over 15 brews since last year and have been very happy with the overall outcome of the beers and have taken much good advice from lots of you.
One thing that is starting to bug me a little is the amount of yeast that is turning up in the bottles. I go from primary straight to bottling / barrel and make the change as soon as I hit my target gravity. I also use a small amount of brewing sugar to aid carbonisation? (correct word)
I have changed yeast and also used cleaned yeast but still seem to get way to much. I am keen to keep using the bottle conditioned route and except that I will get a layer in the bottle.
Am I missing something or doing something wrong?

[Valley Commando]

Its not the case that you have too much yeast in your bottle, it is the case that the mega-breweries have removed all the yeast from theirs, thus your expectations have been warped. You have exactly as much yeast as a bottle conditioned beer would have in the "olden days". You are not in the wrong here! If you want all the yeast gone then filtration +/-cold crash + force carbing is the way. thats how the big boys do it, but it doesnt make it right.

Personally I quite enjoy the yeast. It is a superfood after all...

[greenxpaddy]

You can reduce your yeast sediment by leaving the primary for 3 weeks before bottling. The yeast will cake better in the primary and not lift during gentle stirring of priming sugars.

Still I always have to leave a bit behind when I pour my beers. Just goes with the territory.

Fullers yeast seems to stick to the bottom of bottles well for bottle conditioned beers.

[mark4newman]

Hi

I only get a layer that is hardly noticable, about the same as the bottle conditioned commercial brews.

What I do is

1) Leave ale in fermenter , for about two weeks and then chill to about 1C for three days.
2) Transfer to keg and prime.
3) Leave until the yeast has dropped out and the beer is crystal clear (This depends on the yeast strain)
4) Transfer the amount I want to bottle from keg, and bottle, using a small amount of priming sugar (I'm using about 1g per bottle -(GW book recommends no priming
5) Transfer to warm place (21C) for two weeks
6) Leave to mature for at least a month

Takes time, but even some of my numptie mates, can now pour a clear pint of bottled beer.

[critch]

i bottle from a 600l ibc thats taken from the fermenter after a its got to 5% of fg(usually after a week) i adjust my priming syrup to style (.5-1.5g per 500ml bottle, i batch prime the ibc before adding the beer), yes i get sediment on the bottom, its meant to have it, its bottle conditioned! what mark describes is actually closer to the process of brewery conditioning(ie using conditioning tanks) and it works for him. most comercial big brewery bottle conditioned beers arent bottle conditioned, but brewery conditioned( or even filtered!), counter pressure filled and re seeded with yeast, thats why you only get a light dusting of yeast.

train yer mates how to pour beer properly!

[mark4newman]

Hi

train yer mates how to pour beer properly!

I've only just got some of them off Stella. I explain how to pour it, but they

Drive it home, on the floor of their car. Then put it in the fridge for a couple of hours, then pour all the liquid out, then drink it.

And I get "ohh very nice, but a little bit cloudy".

[greenxpaddy]

You need to give them so much they can't drink all of it at once....

They put it in the fridge?

[gregorach]

You're just not letting the beer clear enough before bottling.

[rval]

Thanks Guys.
I have invested in a cool fridge yesterday and will set this up to keep a constant temp and leave it longer next time perhaps as long as 3 weeks.

Should I do a cold crash before I bottle?