Article 5
How to bottle clearer, sediment reduced Home Brew.
Did you know that Champagne and Home Brew have more in common than you Realise!
Unlike the current commercial method of gassing beer and soft drinks on the production line, home brewers rely on the true champagne technique of creating a natural, secondary bottle fermentation with yeast to create gas pressure in the bottle. .And just like the true champagne method this secondary fermentation leaves a deposit of yeast sediment.
The French champagne method then incorporates a lengthy process of disgorging this sediment but home brewers have to leave this deposit in the bottle.
Adopt correct bottling techniques
By adopting correct brewing and bottling techniques, this sediment can be reduced to no more than a thin film across the bottom of the bottle. Any more sediment than this is not acceptable to today's well informed home brewers. Every home brewer who chooses from our extensive range of beer packs has every opportunity to produce sparkling clear beer, with greatly reduced bottle sediment.
How Bett-A-Brew Can Help You
Bett-A-Brew Beer packs incorporate an advanced formula that has evolved and improved over the past 18 years to take advantage of more sophisticated malting techniques, access to a wider variety of Australian and Imported hop extracts and most importantly, use of only the best brewing yeast strains available. Every opportunity to perfect our recipes into being full flavoured, true character beers for you to enjoy is at our disposal.
However, YOU are the most important person to us as we need you to adopt correct brewing techniques for optimum results
How you can contribute to making Bett-A-Brew the best beer you ever tasted!
Its really quite simple!
......... Firstly, Unlike some products that need to be bottled immediately for fear of deterioration, your Bett-A-Brew beer can be left to settle and mature naturally in the fermenter for between 5 to 10 days after fermentation is complete. This natural maturing time is advantageous to Bett-A-Brew products.
.........Secondly, Syphon your settled beer from the fermenter into the bottles using a Bett-A-Brew syphon outfit. The syphon is designed to avoid sediment disturbance and ensures a clean steady flow of the beer into the bottle without oxidising the beer.
How could oxidisation affect my beer?
Oxidisation is one the most common reasons for off tastes in home brewed beer. Oxidisation (splashing and aerating the beer when bottling) can cause
- sour cider after tastes,
- inconsistency between bottles
- poor head retention on the finished beer.
- Beer that is oxidised will not mature to its full potential
- The beer is more likely to deteriorate upon storage, instead of improving.
The Bett-A-Brew syphon is designed to avoid splashing, reduce sediment disturbance and eliminates oxidisation.
Do not move your fermenter
Your fermenter needs to be in a higher position than your bottles to syphon. Put it in this position at the beginning of fermentation (table or bench height) so as not to disturb the settled beer later
How can I bottle clearer beer?
Syphoning reduces sediment disturbance by relying on a different action than bottling from taps at the base of the fermenter. Syphon your beer off the yeast deposit and avoid splashing by filling from the bottom of the bottle. This will result in a superior beer that matures to its full potential. Remember to allow your beer time to clear and settle naturally before bottling .Natural clearing (which is easly achieved with quality yeasts supplied today) is preferable to using Clearing agents
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NOTE: These instructions are supplied in the best interests of home brewers using Bett-A-Brew quality beer packs. . If the product you are brewing advises bottling immediately fermentation is complete and using clearing agents then it is advisable to follow those instructions with the product being used.
For prices and more information on the Syphon outfit click here