I've had Stone IPA and Mikkeller's Citra single hop and both of them had a lot of loose sediment dancing around the bottom the the bottle. No matter how long I kept them in the fridge they would not settle. Anyone know what causes this? Or (homebrew question) how to prevent it in homebrew beers?
If the stuff is not settling after a sitting period in the fridge then they could be coagulated proteins. I don't think those things settle out very well. They're okay to drink.
Usually as a beer gets old flakes form. If its flakes, it's probably old. Fine, loose sediment could just be yeast because those beers are unfiltered.
A lot of ipas that are unfiltered have sediment either drink it or pour carefully as to leave it out but it won't hurt you.
I know it won't hurt me but how does it affect the taste? I know you're not supposed to pour the sediment from beers that have a lot of sediment (Belgians etc.) but what about the beers that only have a little bit of sediment?
If you don't like sediment - don't drink Otter Creeks new one: Fresh Slice! Its loaded with floaties! I love it though I also think this may be citrus zest and yeast - maybe hops. Eat the floaties
Fiber, you just need more fiber, man. Should give you a nice, firm sediment that passes easily. Digestive health is no joke!
I personally think that sediment affects the taste of a beer by muting the peakness of its flavor, but not really giving it a different flavor. It's kind of like drinking a beer with a little chalk dust (although that's really just my imagination because I don't know what chalk dust tastes like). Hefeweizens are traditionally drank with the sediment swirled back into the beer, but it's all up to you and your personal taste. You need to experiment by pouring the beer off the sediment except for the last ounce, and then drink the last ounce by itself. You'll get a good dose of vitamins from the yeast, so it can be healthy for you.
stone ipa gets filtered! sometimes, it could be chill haze from how the beer gets handled (ie temperature) beer freezes at about 28 degrees so that when beer freezes and then is allowed to thaw these proteins will come out of solution to form particulates. usually if the beer does not actually freeze the proteins will go back into solution, we call this a chill haze. they are proteins from the malt and are not harmful, theyre just not pretty to look at!
