secondary

[sickle8]

All of my creations up to this point have been delicious, but with one problem -- sediment. I know that natural sediment occurs with homebrews, but was wondering if there was any way to minimize or perhaps even eliminate it.

Would a secondary allow some more of it to settle out? Is there a way to even eliminate sediment altogether? This would really help out my brewing, and what I hope to one day make into a local microbrew, but am not sure of exactly how to do it.

As always, any and all input on this issue would be GREATLY appreciated.

[ricka182]

I recently made an amber ale, that had almost no sediment in the bottle. I used a secondary for just under two weeks. Then once I moved it to where I would working with it, I let it sit for another 2 hours. I transfered the beer to a seperate bucket for bottling, and left behind a good two inches from the end, to prevent the siphon from sucking it up. I carefully retrieved some of what was in the secondary, but made a sacrifice for clean beer.
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If a llama crosses the River Thames, can a monkey in Madagascar traverse the Indian ocean on the back of a whale, while tapdancing to a seagull playing the accordian?
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[sickle8]

I am always a little greedy and try to get most of my beer out, but with the cane wand, it doesn't seem to suck too much from the heavy sediment at the bottom -- just seems as though I always get sediment.

I'll use your method of having it in the secondary for a week or two and then even let it sit for a few hours (if I can be that patient!) before bottling.


Thanks, Ricka!

[The Joker]

I typically use a secondary but still tend to have a little sediment at that bottom of the bottle.

Personally I view it as my badge that I truly am pouring you a home brew so becareful not to pour to the last drop.
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Let the obsession begin.

[DarthMalt]

[The Joker]

All your going to get is a little extra yeast. It will just keep ya "regular"
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Let the obsession begin.