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Originally posted by Sushipunk No, the 'unclean' sediment is alcoholic. Good beer companies make an effort to remove that shit, and they have a rather sophisticated processes for doing it. Unclean Sediment (I don't really have a better description for it): Just like most things you soak in alcohol, it absorbs it. The sediment, having more substance or mass, will not be immediately passed through you body like a normal liquid (or a more refined type of alcohol) and so it takes longer for the body to break down. Hence, while you were sleeping, your body didn't get through as much [alcohol] as it may have, if it weren't for the sediment. HANGOVER. Again, I could be wrong. This is just my understanding. SOMEBODY GIVE ME SOME SCIENCE HERE!

Once the fermentation process begins most of the "shit" as your are referring to it should be removed. Once the boil is finished is when you partake in techniques to clean out your brew (I whirpooled mine because I dropped in like a hundred hop pellets for the IPA). Commercial breweries have much more sophisticated methods for cleaning it though. But again, once the fermentation begins I don't think you really add anything to add sediments to the brew unless you add hops in the first or second fermentation process to get some extra aroma/flavor.

I suppose I could be wrong, I've only done 10 gallons of brewing, but from the reading I've been doing it doesn't seem like you should have sediment by the time alcohol can present itself.

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Died Tragically Rescuing His Family From The Wreckage Of A Destroyed Sinking Battleship

Maybe the sediment he is talking about is the yeast on the bottom of the bottle? You're supposed to pour the beer out slowly leaving a little bit in the bottom so you don't get the yeast as it isn't the best flavor.

I used to homebrew but I can't drink alcohol anymore. Homebrewed beer definitely kicks harder but that has to do with having more alcohol and hops which is a bit of a sedative.

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Originally posted by Ek0nomik yep. 5 gallons worth. my wort is boiling right now. I'm making an IPA (http://en.wikipedia.org/wiki/India_Pale_Ale). this is going to be hoplicious! if you're in wisconsin and want a sample sometime, let me know.

We just (5 months ago) made a hoppy IPA. The key to making it hoppy is to throw in some hopps (i think we used cascade ones) after you change containers 2 weeks from now. It will bring a nice aroma and flavor to the beer.


Also the longer you let it sit the better the beer will get so make sure you save a bottle for about 5 months or so and then have it. epic win.


home brewing is the best.

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Originally posted by Halcyon+On+On OOKA-OOKA ME NACHOS ME PRESS KEYS ON COMPUTER GOOD

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Originally posted by nchs09 We just (5 months ago) made a hoppy IPA. The key to making it hoppy is to throw in some hopps (i think we used cascade ones) after you change containers 2 weeks from now. It will bring a nice aroma and flavor to the beer. Also the longer you let it sit the better the beer will get so make sure you save a bottle for about 5 months or so and then have it. epic win. home brewing is the best.

I used Cascade, Amarillo, Fuggle, and Columbus hops. I wasn't sure whether or not I wanted to add hops during the first fermentation or the second. I read that putting them into the second fermentation extracts more flavor from the hops, but I did a little taste sample before I put it into the fermenter and it definitely got a pucker out of me, it was very hoppy (I probably dropped 5 ounces worth into the wort during boiling). Although once the hops settle to the bottom and more get out of the actual brew, maybe it won't be as hoppy.

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Died Tragically Rescuing His Family From The Wreckage Of A Destroyed Sinking Battleship

Just got down and bottled up 50Gals worth of moonshine here out my grandfather still he gave me before he passed away.

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Originally posted by Ek0nomik I used Cascade, Amarillo, Fuggle, and Columbus hops. I wasn't sure whether or not I wanted to add hops during the first fermentation or the second. I read that putting them into the second fermentation extracts more flavor from the hops, but I did a little taste sample before I put it into the fermenter and it definitely got a pucker out of me, it was very hoppy (I probably dropped 5 ounces worth into the wort during boiling). Although once the hops settle to the bottom and more get out of the actual brew, maybe it won't be as hoppy.

YA we added hops after cooking it and after the first fermentation.

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Originally posted by Halcyon+On+On OOKA-OOKA ME NACHOS ME PRESS KEYS ON COMPUTER GOOD

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Originally posted by Ek0nomik I suppose everyone in c0r likes shit like PBR

by the powers vested within me i hereby banish you from Wisconsin.

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So fun. Make sure to hock a loogie just to truly make it yours. Watching others drink it makes you giddy.

I made my own last year around Christmas time. Pick your own bottles and make labels. It serves as an awesome gift even if it tastes shit. Best of luck.

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Originally posted by Ek0nomik sighhh sighhh. too bad we have great... cows, and corn, and cheese. edit: and beer!

Beer, brats, brie, beaujolais, bamboo and ugly bitches.

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Originally posted by lücid by the powers vested within me i hereby banish you from Wisconsin.

hahaha. sorry, it just isn't that great. I'll drink it, but it's no New Glarus or Capital Brewery.

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Died Tragically Rescuing His Family From The Wreckage Of A Destroyed Sinking Battleship

I wont drink that crap... It taste like shit. Perhaps thats why its one of the cheapest beers ever?

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Originally posted by Halcyon+On+On OOKA-OOKA ME NACHOS ME PRESS KEYS ON COMPUTER GOOD