To Tilt, Or Not To Tilt.. That Is The Question

[zoidbergmerc]

I tilt quite a bit and mark those bottles, I pretty much try to pull 30 longnecks out of every 23 litre batch. Usually end up drinking them first to see how the beer's going before I open the main ones. I bottle in plastic so you can get a very good idea of which ones are carbing up, and the trub bottles definitely carb up quicker than the others. And if they're too yeasty I tip it out and drink another one, no hit no foul.

Yeah I put the labels on upsidedown on my dregs bottles

 

[Dazza_devil]

Yeah I put the labels on upsidedown on my dregs bottles

I have a specific 330ml bottle type used only for dregs and the first gets an X, second one XX and so on....

I've found it really depends on the type of yeast used how good these are. I CC so they aren't too bad, infact some are very good. I drink them at 1 week intervals, usually, and start with XXX.

 

[Big John]

No problem here - I bulk prime in a secondary and I certainly tilt the fermenter to get all the beer i can.

If it is a bit cloudy, it'll disperse in the bottling bucket.

 

[Thorby]

A lot of the time when I get to tilt-time I grab the fermenter and swirl the crap out of it and then bottle the soup into a 600ml PET coke bottle, label it with the yeast strain, generation, brew type and date - and then fridge it.

I always tilt slowly with roughly 2 litres to go, I just cannot bring myself to tip a couple of litres down the drain. Just my fiddy cents worth.

 

[Nick JD]

I have a specific 330ml bottle type used only for dregs and the first gets an X, second one XX and so on....

I've found it really depends on the type of yeast used how good these are. I CC so they aren't too bad, infact some are very good. I drink them at 1 week intervals, usually, and start with XXX.

I find the XXX bottle is often conditioned in half the time of the rest of the brew. Go the yeast!

 

[manticle]

I tilt the keggle slightly after the boil because I drilled my tap in a bit high. I let some hop trub run in to the cube but when I see protein material start going in I usually stop. Most often the cube is full at that point anyway and what's left is just sludge. A bit of break material and hops isn't bad for the brew but I don't want it all.

Most brews I rack to secondary part way through and fine and cold condition at the end so very little sediment is left at the bottom. As I get to the last bottle I tilt carefully to get the last bit of nice clear beer. When yeast sediment starts running in I stop and either pour a bit into a glass for a sample or chuck it. Less than a litre waste there.