Question about bottling.

[daran]

Thanks for the thread links. It looks like I am doing it fundamentally right after all - clearly something in my brew process then. There is the possibility of too much air coming into contact with the beer. I've been gravity feeding with a short drop from the sealed secondary FV into a spare FV set aside for bottling. I then add the priming sugars (but haven't been adding extra yeast) and then siphoning into prepared swing tops.

Hmm, I'll add the CO2 blast stage into the procedure and tube the transfer from sealed FV to bottling bucket. I also think I've got the fermentable-unfermentable sugars balance wrong too. Oh well, these things are sent to try us..

Any suggestions for lowing the sediment level? It isn't specifically in the last few bottles but uniform across the batch. It is a fair bit more than brewery supplied bottle conditioned ales. Any thoughts?

Cheers,

T

[anomalous_result]

Any suggestions for lowing the sediment level? It isn't specifically in the last few bottles but uniform across the batch. It is a fair bit more than brewery supplied bottle conditioned ales. Any thoughts?

Leave it in the FV for a few days after fermentation has finished. As it's uniform across the bottles it's likely to be yeast still in suspension at the point of bottling. Obviously you don't want to leave it in the FV so long that you don't transfer enough yeast into the bottle to give it any condition.

[adm]

I've also got a bottling question, but slightly different.....

My beer is destined to live in corny kegs, but I have been brewing 5 gallon batches so should have enough left over after filling a keg for a few bottles as well. Rather than use a bottling bucket etc, etc.... i was thinking of just getting some of the Muntons "Carbonation Drops" and sticking one of those into each bottle as I will probably only have a few bottles per batch.

Has anyone used these with success - or are they to be avoided?

[daran]

Any suggestions for lowing the sediment level? It isn't specifically in the last few bottles but uniform across the batch. It is a fair bit more than brewery supplied bottle conditioned ales. Any thoughts?

Leave it in the FV for a few days after fermentation has finished. As it's uniform across the bottles it's likely to be yeast still in suspension at the point of bottling. Obviously you don't want to leave it in the FV so long that you don't transfer enough yeast into the bottle to give it any condition.

That sounds interesting. I usually leave 24 hours before transferring to my bottling vessel for priming. Okay, 48 hours then. I'll try this on the next brew.

Cheers,

T