I am having a problem. After 10 weeks of conditioning, the beer (lager) won't turn clear. Today's yeast volume reading is 20 million/ ml. However, if I pour it into a sample glass, yeast will settle immediately (in 10 minutes as I can see them at the bottom of the glass.) It will turn clear overnight. Yeast count drops to 5 million / ml. Why?
here are some the parameters:
yeast strain: unknown. (the same yeast flocs pretty well couple batches ago, I know this could be an older generation, but if it is old, it should not floc in the glass so quickly. )
beer: brown lager
temperature is 2.5-3C ( ~38F).
batch size (2.5 T conical fermenter, 3.5 meter high. ~ 10 foot)
OG. 1.050
FG, 1.010. (as of today, didn't change for the past month, so I assume it is final.)
pH: 4.1 (no change for a month)
I have tried shocking the beer with CO2 flush, didn't reduce the yeast suspension.
Any explanations and suggestions? I am considering adding CaCl2 solution or fining.
here are some the parameters:
yeast strain: unknown. (the same yeast flocs pretty well couple batches ago, I know this could be an older generation, but if it is old, it should not floc in the glass so quickly. )
beer: brown lager
temperature is 2.5-3C ( ~38F).
batch size (2.5 T conical fermenter, 3.5 meter high. ~ 10 foot)
OG. 1.050
FG, 1.010. (as of today, didn't change for the past month, so I assume it is final.)
pH: 4.1 (no change for a month)
I have tried shocking the beer with CO2 flush, didn't reduce the yeast suspension.
Any explanations and suggestions? I am considering adding CaCl2 solution or fining.
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