Dmp wrote:hmmm okay. So I should definitely try to freeze out some, if not most the yeast, than try with sugar. If that doesn't work grab a co2 bottle and one of those nifty bottle cap fitters and inject the co2 myself....
DMP I think you're a little bit all over the place. Try to focus on one thing for now. It sounds to me like you're having sanitation issues, and are somewhat confused about carbonation. First off use sanitizer like iodophor or star san. So now we can focus on reducing the amount of yeast in your bottles and getting a grip on the carbonation.
First off be gentle when racking the beer while you're bottling. Try not to stir up lots of sediment. Some is ok so don't worry if you see chunks in the hose every now and then. Especially this early on in your homebrewing career.
Second: wait for fermentation to be over before bottling. Check the gravity of the beer. Once it's stable proceed to step 3.
Third: measure the amount of sugar you're adding when carbonating. Websites like
www.tastybrew.com and programs like promash, beersmith, beer tools, and god knows how many spread sheets are out there that will do the math for you. You just indicate the volume of beer being carbonated (5 gallons) indicate the level of carbonation (depends on style. Look it up on BJCP) and it will tell you how much sugar to add. Once you've added the sugar to your beer, bottle it.
Third: don't drink from the bottle. Pour your beer (gently) into a pint glass. Leave the last quarter inch in the bottle, that's where the yeast is. You'll find beer tastes and smells better in a glass anyway.
So don't bother freezing any out or anything like that. You'll get to that eventually. For now concentrate on sanitation, carbonating the beer to a level that's reasonable for the style, and keeping the amount of yeast in the bottle to a reasonable amount. Then once you've got a handle on that get started looking into kegging and then filtering. One thing at a time my friend. Keep reading How To Brew and it'll help too. Good luck!
