Marty_G Posted November 17, 2019 Share Posted November 17, 2019 1 minute ago, Otto Von Blotto said: Yes I still get yeast in the keg but it's bugger all and the first pour is generally pretty clear. So are mine. One of the last kegs I did I CC in FV and fined in the keg and have noticed no difference to the previous kegs that were just had a FV crash. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 17, 2019 Share Posted November 17, 2019 I've never kegged without finings so I don't have anything to compare to in terms of yeast sediment, however I never achieved really clear beer until I started using polyclar. Yeast haze goes away by itself in time, and while chill haze does as well, it takes a lot longer. I found the haze I was getting was chill haze, yeast drops out relatively quickly. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted November 17, 2019 Share Posted November 17, 2019 4 hours ago, BlackSands said: For those that bottle the secondary fermentation you speak of occurs in the bottle, but after an effective CC there should be no particulates finding their way into the bottles. There may no non-yeast particulates finding their way into the secondary ferment vessel, however, there is always sediment generated in the bottle associated with the yeast's activity and population growth. 1 Link to comment Share on other sites More sharing options...
Marty_G Posted November 17, 2019 Share Posted November 17, 2019 2 hours ago, Bearded Burbler said: there is always sediment generated in the bottle 100%, where this is a sediment there are particulates ... Link to comment Share on other sites More sharing options...
Pezzza Posted November 17, 2019 Share Posted November 17, 2019 8 minutes ago, MartyG1525230263 said: 100%, where this is a sediment there are particulates ... Matter cannot be created nor destroyed... First Law of Thermodynamics As clearly demonstrated by Yahoo Serious in Young Einstein, splitting the Beer Atom: 2 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 17, 2019 Share Posted November 17, 2019 Well even if the yeast didn't grow, there would still be sediment in the bottles or kegs once it dropped out. Link to comment Share on other sites More sharing options...
BlackSands Posted November 17, 2019 Share Posted November 17, 2019 I think when we talk of 'particulates' in the beer we're generally referring to anything other than yeast. Yeast sediment is usually a given to a greayer or lesser extent and goes without saying. It's largely hop debris that's most often the source of bothersome particulates. Link to comment Share on other sites More sharing options...
Pezzza Posted November 18, 2019 Share Posted November 18, 2019 When it comes to TSS Total Suspended Solids I don't care what it is. It is either in suspension... or flocculated on the floor of the solute which is here the brew and over time may occur regards bottles as the matter on the base of the bottle. Whether it is Yeast, or Protein, or Hops, it will contribute to suspended solids which can be measured as nephelometric turbidity units. So I do not agree. When we talk of 'particulates; in beer, I would suggest, we are discussing whatever matter is in suspension. Link to comment Share on other sites More sharing options...
BlackSands Posted November 18, 2019 Share Posted November 18, 2019 53 minutes ago, Bearded Burbler said: When we talk of 'particulates; in beer, I would suggest, we are discussing whatever matter is in suspension. Would you be happier if the the more specific, unambiguous phrase "non-yeast particulates" was used instead? Would that make it "clearer" for you? 1 Link to comment Share on other sites More sharing options...
Pezzza Posted November 19, 2019 Share Posted November 19, 2019 The only clear thing I am interested in is clear beer. Link to comment Share on other sites More sharing options...
Marty_G Posted November 19, 2019 Share Posted November 19, 2019 I use the word particulate to refer to all particles in the brew both in the sediment and in suspension. But for future discussion I am happy to differentiate suspended and sedimentary particles which to me include yeast, all their by-products and all other organic and inorganic particles. However, I doubt their are to many inorganic particles. Link to comment Share on other sites More sharing options...
BlackSands Posted November 20, 2019 Share Posted November 20, 2019 17 hours ago, MartyG1525230263 said: However, I doubt their are to many inorganic particles. Not unless you use you use PVPP for clarifying! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 20, 2019 Share Posted November 20, 2019 Yeah, and that stuff drops out in a matter of hours anyway. I only give it days just to make sure Link to comment Share on other sites More sharing options...
BlackSands Posted November 20, 2019 Share Posted November 20, 2019 17 minutes ago, Otto Von Blotto said: Yeah, and that stuff drops out in a matter of hours anyway. I only give it days just to make sure Curiously, no homebrew store actually sells it here. Link to comment Share on other sites More sharing options...
Malter White Posted November 20, 2019 Share Posted November 20, 2019 A new kind of fail: Not reading the label. Being a K&K man, I popped into Drakes and grabbed 2 x 1.7kg tins of Coopers. I thought it was 2 Aus Pale Ale but the green labels threw me and it turns out I've grabbed one APA and one Lager. It's currently 40C in Adelaide but the next 5 or so days are going to be brewable days weather wise, down into the low 20s. I want to get brewing tomorrow morning and I don't have time to go back to the shop. I like to make 46 litre brews these days. What do you folks think of combining these two tins? I'm not expecting to make a world class beer but I don't want to make something that tastes toxic.?? Should I combine the two in the name of science or just make them singularly into 23 litre brews? Link to comment Share on other sites More sharing options...
Journeyman Posted November 20, 2019 Share Posted November 20, 2019 Maybe think of it as a mild-hop APA and it let's you add to your tastes? I'd do them both. 2 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 20, 2019 Share Posted November 20, 2019 46 minutes ago, BlackSands said: Curiously, no homebrew store actually sells it here. I don't see it in smaller local shops either. Only the bigger ones seem to stock it. Link to comment Share on other sites More sharing options...
BlackSands Posted November 20, 2019 Share Posted November 20, 2019 1 hour ago, MUZZY said: Should I combine the two in the name of science or just make them singularly into 23 litre brews? The combo would be OK, around 40 IBU. That's APA territory. I'd throw, a few hundred g's of sugar, some dry hops, and perhaps a hop tea as well, and you're good to go. 1 Link to comment Share on other sites More sharing options...
Malter White Posted November 20, 2019 Share Posted November 20, 2019 24 minutes ago, BlackSands said: The combo would be OK, around 40 IBU. That's APA territory. I'd throw, a few hundred g's of sugar, some dry hops, and perhaps a hop tea as well, and you're good to go. Thank you, Blacksands. I was planning on adding some hops. You've filled me with confidence to give it a go. Cheers. 2 Link to comment Share on other sites More sharing options...
Beerlust Posted November 20, 2019 Share Posted November 20, 2019 Hi Marty. On 11/17/2019 at 9:51 AM, MartyG1525230263 said: Just on the concept of cold crashing: if you are kegging and force carbing is a crash even necessary? I just skimmed over posts since this one of yours so forgive anything I may have missed. To answer your question....ABSOLUTELY (IMHO). Without going into arguments around the use of clarifying agents (post-fermentation) then YES. Anything you can do to minimise sediment transfer into your kegged & bottled beer is generally considered a good thing post primary fermentation. Cheers, Lusty. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted November 20, 2019 Author Share Posted November 20, 2019 8 minutes ago, Beerlust said: then YES NO. I have not had a fermenting fridge since March. Link to comment Share on other sites More sharing options...
Beerlust Posted November 20, 2019 Share Posted November 20, 2019 Unfortunately mate, you can't just explain this away in a single sentence this time. You need to elaborate a little more on your methods & probably need to make mention of your local climate temps & timings for what you do & when you do etc. This subject is not a "one size fits all" type deal. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Gullys Brewing Posted November 20, 2019 Share Posted November 20, 2019 Keeping with the above, No cold crashing is not necessary to force carb in kegs. Yes it is helpful to aid in making brighter beer. That about sums it up I think... Well by keeping it simple anyway. We could get into the entire PSI vs particular temps range to get the correct Co2 Vols etc but meh, you made beer enjoy. My issue is tracking where I'm getting a metallic or medical flavour into my beer. Haven't noticed it until a 'good friend' (arse) pointed it out. Comes down; 1 water chemistry 2 alluminium kettle 3 bottle wand and tube is testy Some simple fixes some not, well with out spending more money. Link to comment Share on other sites More sharing options...
The Captain!! Posted November 20, 2019 Share Posted November 20, 2019 24 minutes ago, Gully85 said: My issue is tracking where I'm getting a metallic or medical flavour into my beer. Haven't noticed it until a 'good friend' (arse) pointed it out. Comes down; 1 water chemistry 2 alluminium kettle 3 bottle wand and tube is testy Some simple fixes some not, well with out spending more money. Have you thought about the amount of sanitiser left in your kegs/bottles at time of packaging? Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted November 20, 2019 Share Posted November 20, 2019 5 hours ago, Beerlust said: Hi Marty. I just skimmed over posts since this one of yours so forgive anything I may have missed. To answer your question....ABSOLUTELY (IMHO). Without going into arguments around the use of clarifying agents (post-fermentation) then YES. Anything you can do to minimise sediment transfer into your kegged & bottled beer is generally considered a good thing post primary fermentation. Cheers, Lusty. Depends on the style for me. For hop driven and lager styles i agree lusty. Saisons and belgians i often do a short 2 day CC and sometimes not at all depending on the yeast used. Link to comment Share on other sites More sharing options...
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