I want my beer to be as clean. What’s your trick to getting your beer free from sediments and off flavors?
being free of sediment, and being free of off flavors are two very different things.
to be free of sediment, you can either cold condition for an extended period of time. OR you can use a fining agent like geletin, or biofine.
to be free of off flavors you need to ferment your beers at the correct temperature for any given yeast along with having all of your brewing practices correct.
When you say “free of sediment”, do you mean particles floating around in the beer, or free of the sediment that forms in the bottom of the bottle? If the former, Scoggin gives a good answer, though I would add the use of Irish Moss in the boil, and making sure you have a vigorous boil to the list.
If you want to keep sediment out of the bottle, you’ll need to keg your beer and then bottle from the keg.
