Quote:
Originally Posted by Aadill
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^ lol
I think that wholly depends on the yeast and the amount in the bottle. I usually pour my cream ale into a glass (I love the way the beer looks). There's a small ring of yeast even after it's been filtered that does come out and it makes a noticeably metallic flavor in it. Maybe it depends on the yeast, but I didn't enjoy it in the ale. I couldn't tell with the stout since it was all but Guiness in terms of heaviness so it may have been chock full of the stuff. If it were treated with Nitrogen instead of natural carbonation I'm sure I would've had a contender for a damn fine Guiness replacement.
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I'm super picky about yeast sediment. I usually ferment in one carboy, then once the SG stops dropping I very gently, by siphon, rack to a 2nd carboy for clarification. Once its time to bottle I siphon it back to the first carboy and add in the mason jar of wort for priming. That generally leaves me less than 1/16th of an inch of sediment in the bottles.