how to reduce sediment in bottle

OK my first batch set I'm primary for 21 days been bottled 1 week and there is sediment forming in bottom of bottles I did expect that. My question is can you reduce or eliminate the sediment. Maybe letting it set longer in fermenter or racking to secondary. Thanks

If you want to bottle carbonate a small amount of sediment is unavoidable. If you bottle condition for the recommended minimum of 3 weeks at 70F and then chill it in the fridge the sediment should compact very tightly at the bottom of the bottle. If you pour your beer properly this sediment will stay in the bottle.

With a 21 day primary I'd say your sediment *should* be pretty minimal, unless you are stirring up lots of sediment during racking and bottling.

I agree that with that amount of time it should've settled out pretty good. But a little dusting of sediment in the bottom of the bottle is normal from the yeast carbonating the beer & settling out. 1 wek fridge time will compact it for easier pouring. When the trub gets up to the shoulder of the bottle,stop pouring. You'll then know why beer bottles have shoulders...

If you bottle only clear beer, you'll have less sediment in the bottle in the end.

Think of Sierra Nevada's pale ale- it's bottle conditioned but there is just a dusting of sediment in the bottle. Mine never got THAT low, but there isn't all that much sediment in my bottles.

It helps to use a highly flocculant yeast, and bottle only clear beer so that the amount of sediment in the bottle is minimized.

You can never totally eliminate sediment in bottle conditioned homebrew OR COMMERCIAL beers. There is ALWAYS some sedimentation produced when the yeast eats the sugar to carb your beer.

But I have very little sediment in my bottles. Just usually a little swipe across the bottom of the bottle.

I do it by using a MINIMUM of 1 MONTH in primary (not THREE WEEKS) or more, this lets the the yeast cake compress, giving you more of your beer back and letting yeast clean up and settle. Then I cold crash (but before I was able to do that my beer still had very little sediment form long primary.)

Even beers I secondary I still start with a month. 2 weeks in primary, the a MINIMUM 2 weeks in secondary...but if I'm secondarying it's usually bulk aging and the beer will be in longer and therefore have more of a chance for stuff to settle.

I think a MONTH is a minimum for beers to be given time to clear, in whatever vessel you choose.

Carefully rack to minimize transfer of trub when bottling. Start with your siphon above the trub layer, and don't lower it til most of the beer is racked over (clamp it if you need to) then "Vacuum" the beer off the surface of the trub layer, leaving the trub behind.

Then after the beer is fully carbed an conditioned, letting it chill for as long as possible....AT LEAST a week....again it allows any yeast to flocculate and then lets what yeast does form to solidify and compress in the bottle. I once found a beer in the back of my fridge that was in there 3 months, and you could upend the bottle and still the yeast would not come out. The beer was perfectly clear and even chill haze was eliminate.

Had to blast it with hot water to even clean it, the cake was so compacted and tight.

Even kegging you see this, after several weeks in the keg (I live alone and it takes months to kick 3 kegs) the beer becomes extremely extrememly crystal clear.

I have found over my years of brewing that the key to little sediment, and clear beer really is PATIENCE.

Get a pipeline going, and you will give your beer plenty of time to clear itself.

Filter your beer, keg carbonate, then bottle using a beer gun.

Thanks for all the response I only have a little like dust on bottom most likely from priming sugar one day I hope to keg for now I'll be happy with lil sediment lol

That's the yeast & a tiny bit of trub settling out as it carbonates. No worries,m8.

After several weeks in primary I racked my last batch in a secondary and was amazed at how much settled to the bottom of the carboy. But I'm not sure if it's worth the extra effort as a few days in the fridge might have the same result.

Yeah,but letting it settle out on it's own means I don't have to lug a heavy fermenter around.