Beer thread

[Harrison]

The few times I've had beer with the layer of yeast settled to the bottom it was pretty fucking tasty, once you got past the look.

[Aadill]

Originally Posted by Harrison [You must be logged in to view images. Log in or Register.]

The few times I've had beer with the layer of yeast settled to the bottom it was pretty fucking tasty, once you got past the look.

You're right, it is a matter of aesthetics more than anything, but put it this way: the entire contents of the carboy entered each and every bottle because of the methods he employed to get the beer into the bottles. That is a LOT of yeast per bottle. As long as you decant the beer off the yeast into a glass you've probably got a fine beer but the ultimate is to be able to drink from the bottle and not feel like you just drank something with sand and vomit mixed in.

[quellren]

Some people love the yeast in homebrew. I like it in stouts and porters, but not so much in ales. It imparts a 'biscuity' flavor that I think only goes with heavy malty-ness. Just pour half the bottle, then swirl up the other half to suspend the yeast and pour it in.

It does have a shitload of vitamin-B though, so it's good for you.

[azeth]

Originally Posted by quellren [You must be logged in to view images. Log in or Register.]

vitamin-Beer though, so it's good for you.

[Aadill]

^ 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.

[quellren]

Well played, good sir. Well played.

[quellren]

Originally Posted by Aadill [You must be logged in to view images. Log in or Register.]

^ 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.

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.

[Aadill]

I single stage it so I have a lot more filtering to worry about :/

Also: lolololololol

Welcome to our newest member, P99Millertime

[quellren]

LoL. Clever, but still a shame because Miller is such crap.

[Raavak]

Originally Posted by azeth [You must be logged in to view images. Log in or Register.]

but ideally I'd buy my own hops. I'm just wondering if most home brewers go that route? If not, what makes your brew unique?

Grow your own hops!