sediment in bottles

[smeggedup]

HI
just wondering how i could reduce the amount of sediment in bottled beer any ideas (and just to check i'm doing everything i can to reduce it)
sugars,filtration,???

i use kits low tech but cheap and easy

[floydmeddler]

Allow the beer to settle out in a secondary fermenter for a few weeks before bottling. Then only add 50g-60g of priming sugar. That should leave you with a tiny layer and a clearer pint.

[smeggedup]

leave the beer for a few weeks you say, does it need to be covered up ie cline film, or an air lock
and how best is it to add the sugar

cheers

[floydmeddler]

You'll need one of these:

http://cgi.ebay.co.uk/Better-Bottle-Fer ... 5ad3584fce

It needs to be completely air tight so yes, a rubber bung and air lock are vital. Basically, leave it in there for around 2 weeks, preferably in a COLD place - a garage or shed and the beer should drop bright due to the low temperatures. Then, sanitize your primary fermenter and syphon the beer back in to that leaving the newly formed sediment behind. Add your priming sugar and begin bottling.

Hope this helps.

[smeggedup]

cheers

[OldSpeckledBadger]

Just leave it in the FV for a few extra days after FG has been hit.

[jonnyhop]

It needs to be completely air tight so yes, a rubber bung and air lock are vital. Basically, leave it in there for around 2 weeks, preferably in a COLD place - a garage or shed and the beer should drop bright due to the low temperatures. Then, sanitize your primary fermenter and syphon the beer back in to that leaving the newly formed sediment behind. Add your priming sugar and begin bottling.

I'm about to do some bottling and like the sound of this idea, its pretty cold in my shed - took 10 mins to defrost the car this morning. Is there no danger of killing of the yeast by exposing it to the cold for a couple of weeks? I normally use secondary but do it at room temp.