Pouring cellared beers? Help!

why even pour through the cheese cloth? If the bottles have sat untouched for the years and whether your cracking them at cellar temp or after you have chilled them in a fridge, all the sediment should have settled into a pellet at the bottom of the bottle. Just pour slowly and make sure you don't continually disturbed the pellet up and you should be fine. I have no issues pouring slowly out of cellar bottles Belgians or not.. hope this helps.

 

No offense but I have never heard of pouring Trappist beers through cheese cloth, that's not standard procedure, at all.

I've "heard of" pouring old, like 15+ years in bottle red wines through cloth, maybe 2 times at fine Italian restaurants has a somm type recommended doing it, and we agreed, and it was fine. If we have an old , unfined/unfiltered red wine, yes, use a decanter or watch for sediment when you pour the last glasses from the bottle.


For you: get your beers cold, standing upright in fridge. Pour 7/8 into glass as normal. Pour the last bit with the yeast into an old fashioned glass, and inspect, smell, decide if you want to drink that part.

 

If there's that much junk in the bottle maybe trub was bottled. I got a batch of smuttynose bouncy house a year ago that had sediment that wouldn't settle. Very unusual I was thinking either contaminated or bottled trub

 

Why in hell are you filtering your beers? Sediment is part of the beer, filtering it out makes absolutely no sense. Drink it.

 

Well most people will leave the last little bit of the beer in the bottle as if you pour slowly and carefully more of the sediment will be left behind. I know I leave a little smidgen of the beer left. But in some cases it really won't effect the beersame taste all too much depending on what it is. But I see your concern

 

Isn't that sediment the yeast? Think of it like a free probiotic!

 

Depends on how the bottle is carbed or filtered really. Can be yeast, hop particles or anything the beers brewed with really

 

Pour it slow...

 

Slow and steady wins the race. And what others have said. Have a sidecar of that last bit and enjoy.

 

some thing it adds an off flavor. but as others said - just slowly pour out all but the last inch. then pour the rest into another glass, swirl and drink. yeast has vitamins!

 

That last bit with the sediment is the "cellar's share"

 

As others have said, let the sediment settle and pour the beer out slowly. Leave the sediment in the bottle and figure out what you want to do with it. I rarely consume it. If you have a 22 oz or magnum bottle with lots of sediment, decant the bottle in one slow pour.