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[GFHomebrew]

Yea crunk I'd happily guzzle them beers with you all arvo over a bbq .
All I can say is you'll love Kegging!

 

[CRUNK]

I used to compete at bbq locally, perfect combination

 

[Nosybear]

Relax. Don't worry. Have a homebrew.

Then read Charlie Papazian's book(s)

Or John Palmer's. Met him the other day, nice guy! My copy of "How to Brew" is now autographed.... By the way, he told us that the next edition should be out soon. Considerably larger than the last edition, supposedly. Which set of books to read depends on your approach: Engineers/process geeks prefer Palmer, chef and artists lean toward Papazian....

 

[jeffpn]

But how do Palmer and Papazian feel about each other??

 

[Mark D Pirate]

If you bottle condition there is simply no way of avoiding a light film of yeast on bottom of the bottle ....how else can the yeast fart those bubbles we love ?
I use a cold crash and polyclar to get my beers crystal clear , I generally use higher floccing yeast as well .
Before serving my bottles get a few days upright in the fridge to help compact yeast out properly and a gentle pour .

Only cloudy beers served at my place are because I want them to be !
I am moving to kegs in next few weeks and will bottle from them so beer can be drunk directly from bottle if required

 

[Mark D Pirate]

But how do Palmer and Papazian feel about each other??

Dont they do a brewing podcast together sometimes ? Seem to get along just fine

 

[jeffpn]

How did the big beer makers have such clear beer on the shelves both beers that I have done thus far have been a little cloudy they're not bad they're just a little cloudy and I definitely do not like using the sugar tablets to carbonate the beer because it leaves a film on the bottom I'm trying to eliminate that by starting to keg my beer and force carbonate it with CO2

I'm pretty much looking for crystal clear just my preference

Some beers from big beer companies have yeast in the bottles. You can see it on the bottom just like in a homebrew. For extra points, see if you can cultivate it for your own brew!

 

[CRUNK]

I use those eight gallon fast fermentors with the collection ball on the bottom I've been collecting all of my yeast and putting it in Mason jars

 

[CRUNK]

I'm going to do a Belgian blonde on Sunday I'm going out to pick up the green Hops and yeast tonight while I'm there I'll pick up some gelatin to use and see if that helps

 

[Nosybear]

Dont they do a brewing podcast together sometimes ? Seem to get along just fine

It's more of a difference of approach and they can be very complementary: Put a process geek together with an artist and the result can be very very good!

 

[GFHomebrew]

I'm going to do a Belgian blonde on Sunday I'm going out to pick up the green Hops and yeast tonight while I'm there I'll pick up some gelatin to use and see if that helps

I will be surprised if you didn't like the results. remember add the gelitin when you have your beer chilled down cold when crashing and you should get nice bright beer! My method is 1/2 teaspoon of gelatin in cup of water mixed in 80c water dumped directly into top of fermentor when temp is 0c. There are many methods though this one works for me. I don't have a microwave I hear blocks zapping it in there and mixing on small 15 second bursts till around 80c.

 

[KenK]

This is in the glass after it's been refrigerated so it basically cold crashes it this also doesn't have the film from the bottom of the bottle I poured it really slowly when the beer is warm it seems to have a haze to it

It seems to me if you can get a cold glass of beer to look like that you're doing just fine. If it tastes as good as it looks I wouldn't change a thing.