[Namron] Brewing

[Matthias the Brewer]

Sediment comes from fermentation.  With a wine or mead, it probably means
you bottled it before fermentation was complete.  (Not that this is bad,
that is where sparkling wines/meads come from).  Next time, you might try
leaving it in the carboy longer before you bottle it.  This should cut down
on the fermentation.  Another option is to kill the yeast before bottling
(UV light, potassium sorbate, etc).  Then the sediment should be minimal.

 

Beer just about has to contain some sediment.  If you want it carbonated,
you have to let it ferment a little in the bottle. 

 

Call if you want to talk more.

 

Matthias

 

  _____  

From: namron-bounces+matthiasthebrewer=cox.net at ansteorra.org
[mailto:namron-bounces+matthiasthebrewer=cox.net at ansteorra.org] On Behalf Of
Jim L Couch
Sent: Tuesday, April 11, 2006 3:52 PM
To: Barony of Namron
Subject: [Namron] Brewing

 

I have a question for the wonderful brewers, mezers, and vinters in our
Barony.  Is it normal that I seem to have quite a bit of sediment in the
bottom of my bottled beverages?  It has happened with my meads, with my
wines.. but not so much with my beers.  I am uncertain what, if anything, I
am doing wrong.  They seem to taste ok, even excellent sometimes but the
sediment is really nasty and I usually end up wasting some of the drink
since I dont like the taste of it.  Suggestions? 

 

Sæmundr

-- 
Check out Jim Couch's latest songs at: http://www.soundclick.com/geoo 

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