Strong yeasty taste...

[dshar]

I use a ss brewbucket fv and currently bottle straight from this using the tap (Saves on cleaning, more gear, time etc). Ive noticed that when you get towards the bottom of the batch, you get more of the trub lifted into the beer and into the bottles.

In a recent beer (porter, link below), ive had a lot of bottles which had a strong unpleasant yeasty taste which i had to throw away... It was embarassing since i gave a couple of these bottles to friends!

Especially with darker beers, its not easy to see the clarity of the beer coming out of the tap... Im thinking in future to leave more waste beer at the bottom to prevent this. I may just leave the racking arm/tap in the highest position and not rotate it down.

Preferably, id like to keep my simple set up. Is it possible to siphon out the trub for example?
Any thoughts/tips/pointers?? Would be much appreciated!!

Cheers

viewtopic.php?f=5&t=67853

[Blackaddler]

Which yeast are you using?

Have you tried chilling the wort, to drop yeast out?

[dshar]

It was notty this time, but i had the same with a weissbier. Usually do cool it but think its the trub at the bottom getting mixed in...

[Blackaddler]

Nottingham should drop out well, especially if chilled.

[Dads_Ale]

Could be that the flow through the tap is stirring up the yeast bed.
You could try a simple syphon with one of the bucket attachments. I use one of these and get nearly all of the beer out without disturbing the sediment. Yes it is an extra bit of cleaning but worth it in the end. I also transfer to a bottling bucket and use a little bottler, again a bit more cleaning but allows me to move it into the kitchen an bottle in relative comfort.

[serum]

I tend to use a bottling bucket to bottle from so I can avoid getting trub in my finished brew but those SS ones aren't cheap so I can see why you'd be reluctant to get another just to bottle from.

Different yeasts seem to settle in different ways. I use two plastic FVs and transfer from one to the other to bottle but I can't always use the taps on them for this if the yeast doesn't settle as well. You need to get to know how each yeast behaves so you can decide how high up the tap should be. With some yeasts I end up leaving a fair bit of beer behind but then others work with hardly any loss.

[Blackaddler]

Do you filter out any trub with a sieve, and do you use kettle finings, such as protofloc?

[dshar]

Ye, i think that the flow is indeed diturbing the trub and mixing it up...
I do use irish moss, but dont usually sieve/filter. I was considering using paper coffee filters, but wasnt sure if that yould remove all the yeast, which wouldnt be handy for bottle conditioining?
Seems the best answer is going back to using a seperate bottling bucket as i used to do.
Cheers for the comments all

[guypettigrew]

It may be worth trying it without the racking arm. It's difficult to understand what benefits the racking arm gives in a brewbucket.

Without the racking arm the beer will still flow freely but there will be less tendency for the flow to disturb the yeast sediment--I think!

Guy