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<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'>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.<o:p></o:p></span></font></p>
<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'><o:p> </o:p></span></font></p>
<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'>Beer just about has to contain some
sediment. If you want it carbonated, you have to let it ferment a little in
the bottle. <o:p></o:p></span></font></p>
<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'><o:p> </o:p></span></font></p>
<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'>Call if you want to talk more.<o:p></o:p></span></font></p>
<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'><o:p> </o:p></span></font></p>
<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'>Matthias<o:p></o:p></span></font></p>
<p class=MsoNormal><font size=2 color=navy face=Arial><span style='font-size:
10.0pt;font-family:Arial;color:navy'><o:p> </o:p></span></font></p>
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<p class=MsoNormal><b><font size=2 face=Tahoma><span style='font-size:10.0pt;
font-family:Tahoma;font-weight:bold'>From:</span></font></b><font size=2
face=Tahoma><span style='font-size:10.0pt;font-family:Tahoma'>
namron-bounces+matthiasthebrewer=cox.net@ansteorra.org
[mailto:namron-bounces+matthiasthebrewer=cox.net@ansteorra.org] <b><span
style='font-weight:bold'>On Behalf Of </span></b>Jim L Couch<br>
<b><span style='font-weight:bold'>Sent:</span></b> Tuesday, April 11, 2006 3:52
PM<br>
<b><span style='font-weight:bold'>To:</span></b> Barony of Namron<br>
<b><span style='font-weight:bold'>Subject:</span></b> [Namron] Brewing</span></font><o:p></o:p></p>
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<p class=MsoNormal><font size=3 face="Times New Roman"><span style='font-size:
12.0pt'><o:p> </o:p></span></font></p>
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<p class=MsoNormal><font size=3 face="Times New Roman"><span style='font-size:
12.0pt'>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? <o:p></o:p></span></font></p>
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<p class=MsoNormal><font size=3 face="Times New Roman"><span style='font-size:
12.0pt'> <o:p></o:p></span></font></p>
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<p class=MsoNormal><font size=3 face="Times New Roman"><span style='font-size:
12.0pt'>Sæmundr<br clear=all>
<br>
-- <br>
Check out Jim Couch's latest songs at: <a href="http://www.soundclick.com/geoo">http://www.soundclick.com/geoo</a>
<o:p></o:p></span></font></p>
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