Might be a silly question from a wine maker, but...

[xpers]

I am currently doing my first home brew (EDME Stout) but I have done a bit of wine making previously.

With wine making once the fermentation is complete you basically leave it to clear and let the yeast etc fall to the bottom. I notice that with this stout almost as soon as the fermenting is over you bottle/keg it. I realise that being stout it is never going to clear, but why don't you need to give it time for the yeast to settle???

[Lillywhite]

..... but why don't you need to give it time for the yeast to settle???

Many people leave it in the FV for a few days after the final SG has been reached and then transfer to bottles and kegs for a secondary fermentation. You need yeast in suspension with priming sugar for that to happen. The yeast will settle during this period and for a further 5-6 weeks minimum during the maturing and conditioning stage before it's ready to drink.

[xpers]

..... but why don't you need to give it time for the yeast to settle???

Many people leave it in the FV for a few days after the final SG has been reached and then transfer to bottles and kegs for a secondary fermentation. You need yeast in suspension with priming sugar for that to happen. The yeast will settle during this period and for a further 5-6 weeks minimum during the maturing and conditioning stage before it's ready to drink.

I get you, so rather than racking a wine into a second demijohn to finish fermentation and then bottle when this is complete, you actually continue the fermentation in the beer bottle. I guess unlike wine then you must get a fair bit of sediment in the bottom of each beer bottle. Not the end of the world!

Thanks for your help

[Hoodlum]

secondary fermentation for some beers is the process of getting the beer carbonated, which is a quality you don't want in most wines hence the difference in the technique.

SOme beers, notably the stout you're brewing can often be ready to drink noticably more quickly than what might be considered normal conditioning timeframes.

[Lillywhite]

I guess unlike wine then you must get a fair bit of sediment in the bottom of each beer bottle.

Correct. It's called bottle conditioned beer and you have to take a little care when pouring into the glass.

The excess yeast also settles down nicely in a keg provided you leave it for a minimum 6 weeks if you have a bottom tap keg.

[Mogwyth]

And if you get it right your stout will be "clear" just dark

Cheers

Bill