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Six weeks ago I experimented with the fermenter slops. Instead of chucking them on the garden I bottled them, three different kit brews tho all Coopers. It looked like mud in the bottle and got 'slops' as a label but hey guess what? After six weeks there is (was) 1cm of solids stuck to the bottom but I just poured a perfectly cleared and tasty beer. Believe me if it smelt or tasted crook I'd tell ya but it's fine. Don't waste beer

Cheers, Geoff.

Nice, did it with a few of my early brews but they were a bit dodgy anyway so stopped doing it.
I normally tip the last three litres out.

How long did you leave them for Rysa?

There is nothing dodgy about what's in my hand (GLASS) right now. Your chucking 3 litres, sheesh!

Cheers, Geoff.

Can't remember now, was a few months ago when i first started.

Sometimes i tip the fermenter to get the last bottle in but that's bout it.

I never waste a drop though i only brew with saf yeasts and rack. tip fermentor when racking only leaving crud. And then same at bottlling if your carefull you dont cop too much sediment.

Yep but I guess what I was saying Morgs is that contrary to popular teachings a fair bit of sediment is not ruination, well with my experiment anyway, it settles and the beer is just fine. I guess if you were a competition brewmaster then you'd want to be a bit more selective but for mine, a few extra bottles that taste good from a fornightly batch is a bonus. And hey, there's a couple I'd pass the bottles to if I didn't like 'em but not yet

Cheers, Geoff (COLD & WET IN NOWRA)

If you leave it settle long enough and pour with care you'll be right.

i'v heard plenty of people say they chuck the last of the trub in the fridge after bottleing/primary to let the gunk settle out overnight and the beer will sit on top, it's not anything i'd do (because i'm lazy) but you'll get an extra litre and a half out of it if your lucky

-Phill