I would really appreciate some clarification concerning the sediment in the bottom of bottle-conditioned beer. Several years ago, and I can’t remember the source, I read that the sediment contained beneficial vitamin B along with antioxidants, and maybe a few other beneficial compounds. So I always swirl the last few ounces in the bottle before pouring. The other day while reading the neckband on a bottle-conditioned beer it said to pour gently so as not to disturb the sediment. Would you please give me your input on the whys or why nots about this?
Well Steve, my answer to your question is partially based on facts and partially on opinion, so let’s see if I can clear things up about this cloudy topic. Brewer’s yeast does
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