On Fri, Nov 21, 2003 at 03:04:17PM +0100, Anders Skougaard wrote: > Jeg har et problem med min f?rste bryg som er en hefe-wiezner. > Efter at ?llet har st?et et par dage p? flaske er der begyndt af danne et > tyndt lag g?r p? bunden. > Hvordan undg?r jeg dette?????
1) Filter all yeast particles away from you beer before bottling 2) Do not add priming sugar - there will be nothing to ferment it 3) Carbonate artificially 4) Just to be sure, pasteurize your beer Or 1) Appreciate that the sediment shows that your beer is bottle conditioned, and thus of better quality than many commercials beers. 2) Pour carefully into a suitable glass, leaving the sediment behind 3) Be proud of your beer You can reduce the sediment a little bit by raking your beer into a secondary fermenter, by using yeasts that flocculate well, and by other means. Actually, the 'hefe' in hefe-weizen refers to the yeast residues that are supposed to be in the bottle. Some germans actually roll the bottle gently before opening, so as to get the yeast into suspension, and to get all the taste included in their beers! If you try an English ale yeast, or even better, a pilsner type, you should see *much* less of this. Probably a little hard sediment stuck on the bottom of the bottle. - Heikki -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
