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Old 20-10-2014, 05:54 PM
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PCH (Paul)
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Join Date: Feb 2007
Location: Perth WA
Posts: 2,313
I used to make my own beer back in pommieland.

I stumbled upon a brand, which I can't remember the name of unfortunately, but it not only tasted great but it also got round one of the major hang-ups people have with home brew.

When you've transferred your brew to individual bottles and leave it to secondary ferment, over time a little sediment will settle on the bottom of the bottle.

This means that when you pour it, you have to be a little bit careful not to disturb the sediment, or it will obvioulsy affect the taste of your brew.

The brand I stumbled upon had figured out a way of making that secondary sediment form a hard crust, so that it kind of 'set', and so it didn't matter how roughly you poured your pint, - it never disturbed the sediment.

Perfection !
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