Talking to other brewers and forums/youtube/etc, people often talk about the “homebrew pour”, and how to avoid disrupting the sediment. I’ve been brewing AG for a few years, and I can’t honestly say that I’ve ever had an issue with sediment. I can pour and completely invert the bottle with no sediment being poured. In fact, most of my brews I can vigorously swirl that last bit and pour, and even then I don’t transfer any sediment. The sediment breaks up and rinses clean with HOT water and dish soap.
So, point for discussion - is everybody’s sediment this dense? Is the “dreaded sediment pour” more of an issue for extract brewing? Other than a couple batches of Mr. Beer, I’ve only ever done AG. My go-to yeast is S-05, although I get the same results when I used liquid yeast. Thoughts?
Lots of variables: different brews produce different amounts and quality of sediment, yeast can be very flocculant or not, a cold-crash before bottling knocks out most sediment, and racking carefully (or not) can make a huge difference. Once I nailed down the bottling process, my bottles contained little or no sediment from the beer and just a fine dusting of yeast from adding bottling yeast, which would stick to the bottom.
That’s probably it; I still don’t keg, so I’ve gotten my bottling process down like a well oiled machine. That and I always cold crash. The “fine dusting” is a good way to describe it, almost like a thin coat of frosting on the bottom.
