Bottling the Dregs

[rod1949]

Just finished bottling a brew. With this brew I decided to stir up all the sediment and bottle is as well. I assume the bottled brew will be full bodied and cloudy when poured. I just wondering if others have stired their brews also in the bottling and have did it taste when consumed?

[Foo]

Ummm no and was told it is crud. :oo:

You coul probably run it through a super fine filter to take it out. :wink:

Foo

[pampelmuse]

There is a good reason not to do this in bottle fermentation because in general the breakdown of the yeast and other impurities over time imparts unpleasant flavours to the beer. Often in my brewing experience the last bottle is the one that tastes a bit "fruity" cos it gets the last runout which is more heavily contaminated by dregs before you drain all the liquid.

[arniew]

Just finished bottling a brew. With this brew I decided to stir up all the sediment and bottle is as well. I assume the bottled brew will be full bodied and cloudy when poured. I just wondering if others have stired their brews also in the bottling and have did it taste when consumed?
Stirring up sediment will make your flavour worse rather than better. Ideally you would only have a minimal amount of yeast in suspension when you bottle to keep the beer live or fresh longer and to assist bottle carbonation. Anything more detracts by adding a 'yeast bite'. From a homebrew point of view, there will always be enough yeast in the bottle to do its job, even if it can't be seen. On the other hand, stirring up all that yeasty goodness adds a sharp bitterness that is mouth puckering :oo:

The sediment will also contain the least healthy yeast which at its worst will cause cells to consume each other and give off rubber type flavours. You may have other tannins or hop residues in there as well, and none of these taste good.

I'd let the bottles sit for a while (preferably cold after the first couple of weeks) and let the sediment settle on the bottom. If you can decant the clear beer off and it tastes ok then consume as usual.

cheers, Arnie

[rod1949]

Thanks all for your comments and I'll take them onboard. The brew is actually an Apple Cider. I'm not going to crack a bottle for at least another month so we'll see then. On the other hand if one dosen't experiment then one never knows.

[red_budgie]

Yep, wouldn't advise bottling the dregs as they don't taste nice!

Alternatively, if you want to give it a try in order to get a cloudy meaty brew (which might suit an apple cider), you could try this old trick to remove the bitterness.

Take a handful of blackcurrants and add to a small amount of boiling water in a pan. Let them stew for a while, then strain off the blackcurrants and add the remaining liquid to your wort BEFORE you add the yeast and close up the fermenter.

This wouldn't suit all brews (probably wouldn't suit a stout for example), but would be fine for an apple cider.

[rod1949]

Well last night I opened one of the bottles of Apple cider it was delicious:drink2:

[red_budgie]

Well last night I opened one of the bottles of Apple cider it was delicious:drink2:

:2tsup: What's the next brew planned?

[rod1949]

:2tsup: What's the next brew planned?

Currently brewing away is the Coopers mexican brew, will be bottling it Sunday.

[red_budgie]

Currently brewing away is the Coopers mexican brew, will be bottling it Sunday.

The Cerveza knock off? Yep that's one of my favourites. I've found that one and the Coopers Pale Ale are the best of all the kits. Enjoy!

[Foo]

Currently brewing away is the Coopers mexican brew, will be bottling it Sunday.

This is my favorite brew and if you do it right, it will be magic. :2tsup:drink it real cold and I me real cold, it is a real palate cleansing ale of the best kind.:D

Foo