I finished bottling a DIPA lat weekend and there's some sediment collecting at the bottom of each bottle. Not a big issue for what's already done, but I plan to brew another beer which also requires dry hopping. What can I do to decrease the amount of sediment I'm getting. - I've read about cold crashing before bottling, but it's just not an option for me right now given the space issue. Not enough room in the fridge and not enough room to make one (garbage can with ice) - When I transferred the DIPA from the secondary to the bottling bucket, the beer was filtered through a paint strainer, but it didn't come out clean enough. Any suggestions? I don't have a problem drinking it, but it's more for the people I give homebrews to. Thanks.
I always get a little sediment too. Anyone who drinks my beers knows they are homebrews and will contain sediment. I don't cold-crash before bottling because I bottle condition. Cold-crashing for a couple days in the fridge after bottling allows almost all sediment to settle out, as long as you don't pour too rough. Others may have better advice for you, but to me it's just not a big issue.
I don't know what your process is like, but a couple things that can help are not moving the fermenter before racking, and racking very carefully.
I think what you are doing and AlCapone's advice are sound techniques. Without cold crashing the only thing I can add is to not move your primary for a good 12-24 hours before transferring. Just picking it up off the floor and setting on countertop will disturb the sediment. If lifting is required, do it the night before, to include propping up one edge for a good siphoning angle. If your friends can not get over some sediment . . . well . . . more for you.
Oh yes, this would make a big difference. Also, sanitize and wrap a paint strainer bag* around the bottom of your siphon (multi-layered) before racking to the bottling bucket (and during bottling too, if you like). I should have mentioned this earlier, but I was having a space-cadet moment. *if you use a rubber band to hold it in place, make sure to sanitize that too
Didn't think about the wait period after moving. I'll keep that in mind for next time. Also thought about doubling-up on the paint strainer when racking to the bottling bucket since one didn't do enough of the job. not sure it'll matter, but we'll see. I used a sanitized cable tie, but pretty much the same as a rubber band.
obviously you've had heady topper so you know, sediment is okay to be part of the beer. fining agents are an easy way to help clear the beer as well.
By educating your friends on the proper way to pour and enjoy bottle conditioned brews, you are doing the craft beer world a favor, and expanding the minds of those around you. But yes, you will inevitably wind up with less of your own homebrew for yourself, especially once they're "trained" and used to the idea of sediment being a normal part of beer.
Not to mention the fact that, instead of saving 75 cents a beer by drinking yours for free, they're now saving $3 a beer because they can't drink that filtered macro crap anymore!
I'd rather have an extra little bit of sediment in my bottles. I've actually gone to gently shaking my primary right before racking off a 6 or 12 pack of bottles. (Mind you this is the top gallon of the fermenter). I add the rest to a keg when I'm done bottling. I need to make sure I've got yeast in there or I'll get flat beer. Sorry for ya' if you only get 11.5 oz out of my beer bottle.
My impression was the sediment was mostly yeast which you need for bottle conditioning. Never noticed anything else in the bottle.
there's also some tiny bits of hops from the dryhopping. Thinking about it again, Lupulin has a whole hops bud in their bottles so I guess it's fine.
