I dry hopped my IPA using hops I grew. I did not do anything to them before putting them in the secondary, I have an enormous amount of sediment in all the bottles. Is this from the dry hopping and how can I get rid of this sediment without ruining the beer?
The beer tastes great, but the sediment is yeasty and I don't like the flavor.
Well certainly particulates from the hops can be a contributing factor but the way you describe the flavor of the sediment I'm thinking it is mostly yeast. You need to be more selective with what you syphon into your pre-bottling container and also how much and what kind of primer you use. I prefer sanitized sweet wort. It takes longer but I believe it makes for a better bottled beer. Also I've switched to corny kegs so that if there is a problem with sediment then it will be sucked off the bottom after the first few pints.
What you have to do with the bottles, you have is to be careful pouring. Hold the bottle such that you do not disturb the sediment. This means the beer has to be still long enough for the sediment to make the smallest layer possible on the bottom of the bottle. In other words, pour it like you would any bottle conditioned Belgium beer. Keep the bottle tilted and pour until the sediment starts to move the stop. This leaves beer behind yes, but I'm sure you will make more. (People that like the sediment in some of these beers actually gently roll the bottle to put the sediment back into suspension).
If possible, cool down the carboy so that the sediment precipitates. A lso consider using a fining agent so that you start with a clearer product. Nothing you can really do about what you have already bottled. Nothing that's worth the time anyway.
Keep drinking, and making, good beer my friend,
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