sedimentation
Hi, Is there any reason why with some brews the sedimentation sticks to the bottom of the bottle and you are able to pour a clear jug, and others, as soon as you move the bottle, the sedimentation starts to float up? It doesn't seem to compact as much.
Replies to This Discussion
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Permalink Reply by denimglen on
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Different yeasts have different flocculation properties. What yeasts are you using?
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Same yeast between all beers? You should have similar things between beers then.
I guess the amount of insoluable proteins and amount of yeast that gets into the bottle play a part too.
Just keg, problem solved ;-)
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Permalink Reply by Craig on
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No it isnt the same yeast between all beer. This was the first time I used this one come to think of it. So ill go back to using fresh yeast I think.
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That could be the problem, I haven't heard many good things about Munton's Gold yeast to be honest.
Every yeast is different, eg - wheat yeasts are generally low flocculaters, WY1056/WLP001/Safale US-05 is a medium-low flocculator, then you get some English yeasts like WLP002/WY1968 (and almost Safale SO4) that are high floccers, and will create a concrete like sediment.
It will also change with the age of the beer and how long it's been in the fridge etc.
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