[Closed] Homebrewers - sludge

Yeah, it's just a (rubbish) sediment trap. It doesn't matter if it comes off.

Unless you did a reasonably long cold crash and/or fined the beer, there will generally be a decent amount of yeast/proteins/other matter in suspension. Don't worry about it, it's not detrimental and can even be [url= http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/ ]helpful[/url].

It will eventually settle out (although some yeast strains are notoriously poor flocculaters and you'll still have a tasty but hazy beer).

FWIW, some of my beers are murky after primary, some are clear, some clear up after bottling/kegging, some don't.

Did you bottle straight from the fermenter? With a bottom tap?

I siphon mine into a secondary fermenter and add finings, wait a couple of days and then bottle - siphon again. Still gets a hazy beer but certainly not sludge

Sell it as craft ale - called cloudbuster or sludgycludgie or something

£4.00 a bottle should do the trick

John,

Yes, straight into the bottles.

It'll be fine but you might have to be careful when pouring it if you don't want the sediment in your glass. I siphon mine off the sediment and add finings before bottling and i still get some haze.
Unless i brew a stout or a porter when it doesn't really matter

I always go straight into the bottles, either through a siphon or a tap. It's always cloudy but settles out after a few months.

As an aside, how long do people leave the beer after secondary fermentation (i.e. it's been bottled in the kitchen a week and now it's in the shed)? I've always left it months both to clear properly and to condition, but read a few people recently talking about a matter of a couple of weeks in kegs? Is that because kegs are quicker, or are they just impatient?

As an aside, how long do people leave the beer after secondary fermentation (i.e. it's been bottled in the kitchen a week and now it's in the shed)? I've always left it months both to clear properly and to condition

I always syphon into a bottling bucket first to get rid of most of the sediment though and I usually cold crash (and use finings for pale ales) which also helps to give clearer beer.

Just as a note this would be bottle-conditioning which although does involve a tiny bit of extra fermentation due to the added sugar is a different thing to secondary fermentation.

As an aside, how long do people leave the beer after secondary fermentation

Just go straight from primary to bottling bucket unless you're ageing something or need to add fruit etc. The benefits of secondary to most beers are minimal and the downsides are quite significant (increased risk of contamination and oxygenation).

As zilog says, there should be no reason why you can't drink pale beers <6% within a couple of weeks of bottling. If it takes any longer for the beer to become palatable it suggests that the beer maybe came off the yeast too soon, or other flaws in process.

Also, don't worry too much about clear beer...you're in a fortunate position that you don't have to sell it, it's doesn't affect flavour, only aesthetics.

Your yeast and style will dictate how long to leave in primary, but most 5% beers should be ready to bottle around the 3 week mark.

Cold crashing is great - if you can get the temp down to as close to 0 as possible for 48-72 hours it will really help clarity, and makes siphoning to your bottling bucket a lot easier.

I really want to start brewing my own beer. How do i start? Can anyone point me to a good resource please?

[url= http://singletrackmag.com/forum/topic/talk-to-me-abouthomebrew ]Here[/url]

and then

[url= http://singletrackmag.com/forum/topic/brewers-of-stw ]Here[/url]

🙂

Duplicate post...sorry