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maybe try and give the beer a week in a secondary container before bottling and maybe bulk prime. i find you get less sediment and using a secondary you get rid of a little more sediment even though the brew can look clear when you take it out of the primary. ive had similar problems before. perfectly clear bottle and next thing the sediment is flying everywhere. sometimes i pour quickly but smoothly (if thats at all possible) to avoid getting that type of sediment but you never know until you pop that lid!

I don’t have any cloudy beer problems but my bottles always have sediment that I try not to pour into the glass.

I have been leaving the beer in primary for a couple of weeks then--- racking, bulk priming and bottle all in one go.

Do you out there think it would be a good idea to give a settling time after racking and priming before bottleing? And how long?

alot of it can be down to overpriming thereby the co2 churning up the yeast. If this is the case chill your beer down well so to reduce the fizz. also pouring is important. I hold mine up to the light when pouring and I pour gradually. hopee this helps

The main thing is to pour it in one go. If you level the bottle at any stage it will churn up the sediment. All it takes is a tiny drop of sediment to cloud the beer so it's all about timing when you get to the bottom of the bottle.

"Westbrew":1f6umoz6 wrote: I don’t have any cloudy beer problems but my bottles always have sediment that I try not to pour into the glass.

I have been leaving the beer in primary for a couple of weeks then--- racking, bulk priming and bottle all in one go.

Do you out there think it would be a good idea to give a settling time after racking and priming before bottleing? And how long?[/quote:1f6umoz6]

I reckon there is something to said for allowing a secondary period to sediment out the worst of the yeast. Homebrew generally has too much yeast in the bottle. Commercial brewers rarely leave as much in their bottle conditioned beers.

"Hendrixcat":1lyn8f4m wrote: I reckon there is something to said for allowing a secondary period to sediment out the worst of the yeast. Homebrew generally has too much yeast in the bottle. Commercial brewers rarely leave as much in their bottle conditioned beers.[/quote:1lyn8f4m]

I would all ways increase the primary if i am not doing a secondary, but a lot of commerical brewers use conical fermentors which will help sediment the yeast more and priming with a defined amount of yeast