Patrick O'Neill Posted January 25, 2019 Share Posted January 25, 2019 Hi guys as a newbie I recently made up a batch of Aztec Gold. I believe I followed the recipe fairly faithfully and bottled the brew using Corona stubbies, (355ml) The brew finishes clear in the bottle after a couple of weeks secondary fermentation. My issue is there is a fairly substantial deposit of sediment on the bottom of each bottle. It remains fairly stable and most of the brew can be drunk straight from the stubby without any apparent taste for feel of sediment but there is some residue and you know you've gotta wash that bottle. I have used Cooper's ingredients right through including the sugar drops. Do I just wear it as a feature of home brew or is there something I can/should do to eliminate the sediment. Grateful for your thoughts Tony O'Neill Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 25, 2019 Share Posted January 25, 2019 Perfectly normal mate. It's just yeast mainly. It settles out after it ferments the priming sugar (drops). Rather than drink it straight from the bottles, you can pour them into a glass with care not to disturb the sediment, and then simply rinse out the empty bottle with hot tap water. Sediment free beer and it will taste better from a glass too The amount of sediment can be reduced by allowing the brew to sit in the fermenter for a few days after it reaches FG. Another method used is to chill the whole fermenter in a fridge for a few days to a week (known as cold crashing), then bottle the beer, which helps drop more yeast out before bottling. This is done after the few days rest following reaching FG. Link to comment Share on other sites More sharing options...
The Captain!! Posted January 25, 2019 Share Posted January 25, 2019 Welcome to the forum Patrick. What Otto has explained is good advice. I trust your beer will be fine. Relax Don’t Worry Have Another Home Brew (RDWHAHB) Link to comment Share on other sites More sharing options...
Patrick O'Neill Posted January 26, 2019 Author Share Posted January 26, 2019 Thanks guys, just enjoying one at the moment and it does'nt taste bad Cheers TonyO Link to comment Share on other sites More sharing options...
PaulW31 Posted February 9, 2019 Share Posted February 9, 2019 I've made this brew a few times now and it's my go-to mid-strength. The only thing I do differently from the recipe is I use a lager yeast (W34/70 Saflager) and ferment at lager temperature (12C). After bottling, wait 2 weeks or so for secondary fermentation then put your bottles in the fridge at 5C or so for a month or longer. It's the nicest midstrength lager you could want. I pour the beer into a 700ml pilsener glass so its nice and clear, and drink the last bit with the yeast sediment out of the bottle. Waste not want not. Link to comment Share on other sites More sharing options...
MitchellScott Posted February 13, 2019 Share Posted February 13, 2019 This brew looks quite nice. I will have to give it a ago in the future. What would be the easiest way to bring it from a mid-strength to a more full strength lager (4.5-5% ABV)? Cheers. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 13, 2019 Share Posted February 13, 2019 Add more fermentables. My preference would be malt, or a combination of malt and sugar/dextrose. Link to comment Share on other sites More sharing options...
MitchellScott Posted February 13, 2019 Share Posted February 13, 2019 12 minutes ago, Otto Von Blotto said: Add more fermentables. My preference would be malt, or a combination of malt and sugar/dextrose. Any idea of amounts? Just a ball park figure is fine to give me an idea :). Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 13, 2019 Share Posted February 13, 2019 Probably 500-600g extra. You could split it if you use both malt and dex, 50/50, 60/40 etc. Link to comment Share on other sites More sharing options...
MitchellScott Posted February 13, 2019 Share Posted February 13, 2019 Awesome I'll have to remember this for the future when I wanna brew another lager :). Link to comment Share on other sites More sharing options...
PaulW31 Posted February 18, 2019 Share Posted February 18, 2019 One time I brewed this with 1kg Brew Enhancer 2 and 400g sugar in place of the 500g LDM. It came out at 4.4% and tasted good. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.