After effects of Homebrew........

[BucksBrew]

I like making my beer.

I like drinking my beer.

But! After about 6-8 beers look out! I clear the house!
How can I eliminate this aspect of homebrewing? Run my kegs through a filter to make it clear, thusly removing suspended yeast? Which I think is causing this. Or I read cut the dip tube by 1/2''?

I have yet to let any friends drink any quantity because of this.

[Jeff]

I think I would leave it as is. Consider it a natural defense mechanism to keep everybody else away from your precious brew.:)

[S.F.B.]

Do you do a secondary ferment or do you go from primary to keg?

How long does a keg sit before you start to draw from it?

I usually do a secondary ferment of about 2-4 weeks. If I happen to rack strait to a keg I let it sit for that same period of time before drawing from it. The first 10-16 ounces are pretty sediment rich but after that is clean beer.

[paul84043]

We've never had that problem??
Maybe you're must sensetive to it?

[danno]

when I skip the secondary and go straight from primary into a corny, I've gotten the same results. (nothing like a good blast in the morning to remind you what yeast you used, huh? :rolleyes: ) If you're overly sensitive to it, maybe you need a tertiary to settle more yeast out, or more time in the secondary. Or, are you trying too hard to get every precious drop out of your secondary, and picking up settled yeast?

[croc4]

I feel your pain, I am trying to figure out a good way to over come this issue.
I haven't come up with a good plan as yet, but will let you know if I come up with anything.

One thing I have done is cut the dip tube in my keg back do that it leaves a glass of brew in the keg, this should limit the amount of yeast I draw up. I have also thought of keging it in once keg, chilling the keg for about a week than, transfering to a second keg, hopefully leaving the bulk of the yeast behind in the first keg. This is a bit of a pain, I know, but I didn't want to go the filter route.
________
Park Royal 1 Condos Prathumnak Pattaya (http://pattayaluxurycondos.com)

[BucksBrew]

Originally posted by S.F.B.
Do you do a secondary ferment or do you go from primary to keg?

How long does a keg sit before you start to draw from it?

I usually do a secondary ferment of about 2-4 weeks. If I happen to rack strait to a keg I let it sit for that same period of time before drawing from it. The first 10-16 ounces are pretty sediment rich but after that is clean beer.

I let it ferment 7-10 days, rack to secondary usually 7-10 days. Maybe I'll let it stay in the secondary longer like 2-4 weeks. I was concerned about this, any side effects? I would think not.

I'll try not to siphon up every precious drop from the secondary!!

When I keg it, I'll start drinking it ASAP!!!! Maybe I'll cut the dip tubes and let it sit a week or so now. I'll keep ya posted!

Thanks everbody!

[BucksBrew]

Originally posted by paul84043
We've never had that problem??
Maybe you're must sensetive to it?

Explain your process please.

Mine is:

Cook the beer
Ferment 7-10 days leave trub behind of course!
Rack to secondary, fill to neck.
7-10 days later rack to keg.
Hook up CO2 @ 10-12lbs and chill
Next day test, if flat, shake kegs. This may be the problem.

I think I need to leave in secondary longer. Go from 7-10 days to 2-4 weeks.

Rack to keg, cut down dip tubes and let sit a week to settle and DO NOT SHAKE! haha

[brewmonkey]

You may have a low tolerance to Gluten (Celiac disease).

[BucksBrew]

Originally posted by brewmonkey
You may have a low tolerance to Gluten (Celiac disease).

I have a Disease!!!!! Is it curable? haha

I'll try to modify my process. Plus check out this Disease.

On a side note. I went to a MicroBrew Pub near me, Triumph Brewery in New Hope, PA., and had about 5 pints and had a very subtle experience like my homebrew. Maybe I am more sensitive, who knows.

I really don't care. It's the wife that cares!!! haha

[YamahaXS]

perhaps the best course would be to drink more beer and see if your body adapts!

[YamahaXS]

perhaps the best course would be to drink more beer and see if your body adapts!

[BucksBrew]

Okay!




Okay!

[fretlessman71]

Try adding 5-10 tablets of Beano in with your finishing hops.... ;)

[frspinale]

After experiencing similar results, and thinking the yeast was to blame, I went the filter route. My process has been as follows.
Brew
Primary 7 days
Secondary 7-14 days (mostly 14 days)
keg > filter > keg (0.5 micron)
chill
Carbonate 3 days

I cant say that this has eliminated the problem. It has produced a very nice clear and tasty beer. But every now and again I'm reminded of what a little over indulgence can do.

I've read somewhere that it could possibly be related to the high amount of fiber and possibly the unfermentables in the beer causing the "intestinal distress." I'm leaning towards this theory myself but have no evidence to back it up. Other than the sterile filtration did not elimanate the problem, so i doubt it is yeast related. Yeast would not have passed through a .5 micron filter.

[BucksBrew]

Thanks for the filter info.

That saves me a step.

I'm going to make subtle changes and see how it goes.

I plan on having a MicroBrew keg as well in the freezer, so maybe I'll mix the two when drinking!

[brewmonkey]

Originally posted by frspinale
After experiencing similar results, and thinking the yeast was to blame, I went the filter route. My process has been as follows.
Brew
Primary 7 days
Secondary 7-14 days (mostly 14 days)
keg > filter > keg (0.5 micron)
chill
Carbonate 3 days

I cant say that this has eliminated the problem. It has produced a very nice clear and tasty beer. But every now and again I'm reminded of what a little over indulgence can do.

I've read somewhere that it could possibly be related to the high amount of fiber and possibly the unfermentables in the beer causing the "intestinal distress." I'm leaning towards this theory myself but have no evidence to back it up. Other than the sterile filtration did not elimanate the problem, so i doubt it is yeast related. Yeast would not have passed through a .5 micron filter.

WOW! .5Microns is tight and almost a sterile filtration. At that level you will strip flavor, color and aroma from the beer. You can go a little looser and still get good results. I would suggest 2.5 microns or so. While you will get some yeast through it is not enough to bother the average drinker.

If it is Celiac disease then you need to explore the low gluten beers made from Sorghum.

[S.F.B.]

Originally posted by BucksBrew
I let it ferment 7-10 days, rack to secondary usually 7-10 days. Maybe I'll let it stay in the secondary longer like 2-4 weeks. I was concerned about this, any side effects? I would think not.

The only effect a longer secondary ferment has on it is more mature beer. I have let beers sit in the secondary for up to 4 months. That was some of the best brew I have made.

[BucksBrew]

Originally posted by S.F.B.
The only effect a longer secondary ferment has on it is more mature beer. I have let beers sit in the secondary for up to 4 months. That was some of the best brew I have made.

I have an Imperial British Stout at close to 7% alc. content that I want to age until Xmas. I didn't know how to age it since I'm kegging and I need the secondary carboy.

I'll leave it in there and buy another carboy!

Stouts: Cold or warm storage? I'm at 60-65 right now with it.

Thanks

[S.F.B.]

Originally posted by BucksBrew
I have an Imperial British Stout at close to 7% alc. content that I want to age until Xmas. I didn't know how to age it since I'm kegging and I need the secondary carboy.

I'll leave it in there and buy another carboy!

Stouts: Cold or warm storage? I'm at 60-65 right now with it.

60-65 should be fine. An imperial stout will definitely benefit from the longer aging.

[wortchillergoal]

Originally posted by fretlessman71
Try adding 5-10 tablets of Beano in with your finishing hops.... ;)

LOL. I almost had another experience after reading that,

[Brownbeard]

I have a buddy who is adding Beano to his brews to get a low-carb beer. It is leaving a funky taste in the beer. They are strong as hell, which he is proud of, but the taste leaves a little bit to be desired. I can tell a big diference in the same recipe with and without the beano.