Density separation in beer

What time is Wopner on?

 

The only beer where I noticed a substantial difference between pours where the sediment was and wasn't introduced was with Elysian Night Owl Pumpkin Ale. Here's a link to my review if you'd like details: http://www.beeradvocate.com/beer/profile/700/7077/?ba=Immortale25
Also, just last night I had Evil Twin's From Amager with Love, a 12% blueberry stout. The blueberry was very subtle in the first pour but, once the sediment was introduced in the second pour, the blueberry became much more pronounced.

 

For Belgian styles, the sediment muddles the flavour and hides the subtleties that separate mediocre examples from those that are world class.

Decant your beers (especially 750 mL) holding it up to the light so you can see when the sediment starts to move down the neck. Keep that stuff in the bottle. If you want drink it, drink it separately. Do you like the taste/texture/smell of that stuff on its own? If not, you won't like it in your beer.

I used to mix the sediment into by beer when I drank saisons, quads, tripels, etc. I can't stand the taste anymore. Remember, the "yeast" character comes from the fermentation not the dead yeast or protein precipitate. You aren't missing out on anything if you throw that shit away.

 

In addition some brewers use a different yeast for bottle conditioning than the one they use for fermentation.

 

So true! That's why I add some salt over my ground coffee for a well rounded, less bitter cup of joe!

 

I've heard this too. If you roast your own beans roast only enough to achieve balance between sweetness and acidity, this achieves a similar effect (minimum bitterness).

 

I'll give this a shot next time I use the coffee maker.

 

I have to agree with @nickfl on this one - I've rarely ever not finished a beer after opening but the few that I haven't finished and had a crack at the next day taste vaguely as they did on original opening. They end up stale, flat and almost flavourless drain pours (and this is keeping them in a cold fridge overnight).

IMHO if you open a beer you really need to finish it in that session to get the right flavour, oxidisation + good beer = a waste of a good beer.

 

I need to start doing this...I just need to stop being so lazy though.