Sediment

nickgraydon

My St Peter's IPA looks lovely and clear in the bottles . On previous batches that has meant a lovely clear beer in the glass .

However when I have opened the Grolsch stoppers of the latest batch the fizz has stirred up the settlement and led to a very cloudy ( and headachy ) glassful . Is there any explanation and way to avoid this . The only difference between this and previous batches is that for previous batches I added the sugar for the final fermentation to the bottles by spoon whereas for this batch I used the little round balls . I cannot see why this should make any difference at all and mention it only for completeness .

Nick

HBO_Staff

Hi Nick, sediment is an issue for the home brewer and the best thing to do is to try and reduce it as much as possible so there is less in the bottles to begin with, this article on the forum has some suggestions and ways to do this:

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

Priming drops are just sugar in a more convenient form, so this shouldn't make any difference, one thing to consider though is how much it was carbonated - if the brew was primed and made quite fizzy then this could potentially stir up sediment if it was lively when opened. Using some of the ideas on the link to reducing sediment should do the trick