Trusty1 Posted January 9, 2012 Share Posted January 9, 2012 I thought I'd share this old bushman\u2019s trick which is used to settle tea leaves in the Billy when making tea. Tap (or slap) the side of the fermenter when FG has been achieved to assist in making any particles drop out of suspension. It really works! Use this in conjunction with cold crashing for a few days and you'll get the clearest beer ever (without additives). Guaranteed! Link to comment Share on other sites More sharing options...
Guest Posted January 9, 2012 Share Posted January 9, 2012 Interesting tip. I have no need to try it though as I can't get my beer any clearer imo so won't be able to tell any difference. I would be interested to the results of others though. Link to comment Share on other sites More sharing options...
Trusty1 Posted January 9, 2012 Author Share Posted January 9, 2012 when you tap the side you can see bits drop straight away. especially helpful when just tipping hops into fermenter 'loose'. Link to comment Share on other sites More sharing options...
Guest Posted January 9, 2012 Share Posted January 9, 2012 how long are you cold conditioning for? and at what temperature? Link to comment Share on other sites More sharing options...
Trusty1 Posted January 9, 2012 Author Share Posted January 9, 2012 how long are you cold conditioning for? and at what temperature? Yob - if you're asking me, I tend to go at about 0-1/2C for as long as I can stand to not bottle/keg - usually 2-3 days, or otherwise depending on my diary! Link to comment Share on other sites More sharing options...
Guest Posted January 9, 2012 Share Posted January 9, 2012 hmmm, when rinsing yeast I note that it usually takes about 3 days to fully settle, (Food Fridge temps) clearly the longer left at low temps the better and more compact it will be. I generally leave mine from a Sunday to a friday. But if I do get some floaties I will smack em good[lol] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 9, 2012 Share Posted January 9, 2012 This might be a silly question, but how does it carbonate in the bottle if the yeast settles out before bottling? [unsure] Link to comment Share on other sites More sharing options...
Trusty1 Posted January 9, 2012 Author Share Posted January 9, 2012 yeast is a micro-organism. unless you filter your batch, like the commercial breweries do, there will pretty much always be more than enough of the little sweathearts to carbonate your brew in secondary fermentation. this slap method works great when you do things such as add unrestrained (or is that uncontained?) hops to the FV [wink] ! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 9, 2012 Share Posted January 9, 2012 Ah excellent. Yeah I don't filter my brews, I've never bothered to let it sit and settle before I bottle it before either but I think I might just do that with the next batch (and then on), and see what sort of a difference it makes to the final product. [biggrin] Link to comment Share on other sites More sharing options...
Guest Posted January 9, 2012 Share Posted January 9, 2012 I can pour all the way to the bottom of a bottle with little to no yeast sediment neing disturbed, as bill says, purely asthetic but even so, I've found the beer to be much clearer and the yeast in the bottle to be less and more compact Yob Link to comment Share on other sites More sharing options...
AndrewF111 Posted January 9, 2012 Share Posted January 9, 2012 I find the bottles that have been the last to fill have been a bit cloudy, but it really does'nt bother me. Just like when you buy coopers in the bottle and they ask you if you want it rolled or not. I will give it a try as I have been dry hopping the last 7 brews. I use a mesh ball I bought from the tea shop and a little bit of hops from the pellets get through the strainer. I dont mind it though Link to comment Share on other sites More sharing options...
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