I've got two bottles of Better Half, haven't opened one yet but did hold both bottles up to the light and noticed an insane amount of sedimentation; looks like a damn snow globe! Anyone else notice this? I'm curious if all the bottles are like that.
The bottle I had the other day was a crystal clear pour, maybe some sedimentation towards the end of the bottle, but not much.
A couple friends and I poured a bottle on Wednesday(?) and there were definitely a few very sedimenty pours. Mine almost did look like a snow globe.
snow globe ..... yes, i have a bottle of it in my fridge waiting to be drank that fits that discription.
I'm guessing that if it was sideways then you shook it up. I pulled a bottle out of the fridge to look at it and it had probably 3/16ths of an inch of pillowy sediment on on the bottom.
I also have this in mine. Anyone know why some people have it and some don't? Should I even bother aging it since it already has sediment or should I just drink it now while it's still fresh?
Yes, they have sediment in them. It's just spent yeast. It's not going to affect the beer in any way. If you don't like. Let the bottle sit and stop shaking it all over the place. The yeast will settle to the bottom and then you can pour it gently without getting the sediment in your glass. If you're impatient, put it in the fridge. The cold will help it settle out faster. As far as aging, it's a matter of opinion. The sediment will not affect it at all. Personally, I don't think this is a beer that should be kept for more than 6-8 months. Like CBS, the maple is the first flavor to fade and at that point it's not the beer you paid/traded for. I'm sure it will still taste wonderful, but it's not the point of the barrels that were used.
-I know, right? Somebody better tell him that once you open it, leaning it sideways will cause the beer to pour out. I can picture him right now standing in a puddle of CBH with a confused look on his face.
-While the alcohol added is almost negligible, Steebo's probably referring to bottle conditioning where the yeast causes additional fermentation leading to more carbonation.
