On Tue, Oct 25, 2005 at 11:02:45AM +0200, Jurgensen Lars wrote:
> vi er to kammerater, som har vovet os ud i den ædle kunst at brygge
> øl, men som nybegynder er der jo altid nogle ting man bliver i tvivl
> om...en af dem var da vi skulle hælde øllet på flasker. Her ville vi
> gerne have haft filtreret øllet, for at undgå at få for mange
> gærrester med ned i flaskerne. Så er der nogen af jer, der kan give et
> par fif til, hvordan man fylder sit øl på flasker uden at få alt for
> mange gærrester med..evt. via filtrering.
Hi, and congratulations with your new hobby!
Most of us don't bother with any sort of filtering. Some even believe it
will reduce the taste of the beer. Many of the finest import beers are
"bottle conditioned", which means unfiltered!
Of course you do not want too much sediment in your bottles, but that is
easy to avoid. Most of the yeast will settle to the bottom of your
fermenting bucket. Rake the beer over to a secondary fermenter, and
leave most of the sediment behind. Let that stand for a while (2-3
weeks), so that again most of the yeast has settled to the bottom. On
the bottling day, carefully siphon the beer into another bucket, once
again leaving the sediments behind. Add your bottling sugar into that
bucket (preferably before you siphon the beer in, to make sure it mixes
well).
When you bottle this way, you should not add much sediment into the
bottles to begin with. There will be some yeast in suspension in the
beer, and that yeast will eat the bottling sugar and produce the CO2 you
need for the beer, and a little bit of sediment. No easy way around
that. But that should be a millimeter or so, and easily avoided when
pouring the beer into a glass.
Even if you don't follow all these instructions,
it will be beer anyway!
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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