sedimentation

[Craig]

Hi, Is there any reason why with some brews the sedimentation sticks to the bottom of the bottle and you are able to pour a clear jug, and others, as soon as you move the bottle, the sedimentation starts to float up? It doesn't seem to compact as much.

[denimglen]

Different yeasts have different flocculation properties. What yeasts are you using?

[Craig]

It was muntons ale yeast I think.

[denimglen]

Same yeast between all beers? You should have similar things between beers then.

I guess the amount of insoluable proteins and amount of yeast that gets into the bottle play a part too.

Just keg, problem solved ;-)

[Craig]

Do you filter the beer before you keg it?

[Craig]

No it isnt the same yeast between all beer. This was the first time I used this one come to think of it. So ill go back to using fresh yeast I think.

[denimglen]

That could be the problem, I haven't heard many good things about Munton's Gold yeast to be honest.

Every yeast is different, eg - wheat yeasts are generally low flocculaters, WY1056/WLP001/Safale US-05 is a medium-low flocculator, then you get some English yeasts like WLP002/WY1968 (and almost Safale SO4) that are high floccers, and will create a concrete like sediment.

It will also change with the age of the beer and how long it's been in the fridge etc.

[denimglen]

Nope.

Lately I've been putting the fermenter in the serving fridge a few days before kegging to flocc out the worst of everything, then racking onto isinglass in the keg to drop the rest. Is nicely clear by about the fifth pint.