why do we get sediment

beerman

sorry for being a newbee on this but why is there sediment left in the bottom of our home brew and there is none in any beer we buy in the shops???????      am sure someone has the answer!!!

Backtobrewing

Hi - homebrew is bottle conditioned the priming sugar added when bottling causes the beer to ferment again throwing a sediment and making the beer fizzy. I assume that commercial producers inject C02 to get the fizz and so there is no secondary fermentation in the bottle

HBO_Staff

Home brewers aren't easily able to replicate some of the processes used by the large breweries, when the primary fermentation is complete and you transfer it over into bottles or a barrel it is still cloudy - this is the particles suspended in the liquid including yeast. You can use a couple of techniques to reduce the cloudiness at the stage before bottling but because it reduces the amount of yeast suspended in the brew it will mean that the time taken to carbonate the bottles will be increased as this yeast is what works on the priming sugar and creates secondary fermentation. Here is a guide with a few things to try, by using the second vessel we can get it so there is next to nothing settles in the bottles;

http://homebrewonline.vanillaforums.com/discussion/457/cloudy-brew-sediment-a-guide-to-reducing-sediment-clearing#latest