Hey all.. So I've a couple of questions that maybe Ye guys could help me with!
1. I'm brewing a NE style IPA soon and I've noticed that a lot of them still have a large portion of yeast in suspension.. I suppose the question is... Is there not a huge risk of re fermentation in cans.. Bottles.. Kegs etc? I know oats and wheat can help with the cloudiness but still! Are the beers going through pasteurisation ?
2. I brewed a saison last year and added fresh apricots and peaches in the whirlpool. I fermented as normal and being a saison it fermented out quite quickly. About 3 weeks in kegs it started re fermenting like crazy. To be point where the pressure in the kegs increased dramatically.. As did the ABV. The O.G was 1065 and finished at like 1011 or so.
Thanks all
1. I'm brewing a NE style IPA soon and I've noticed that a lot of them still have a large portion of yeast in suspension.. I suppose the question is... Is there not a huge risk of re fermentation in cans.. Bottles.. Kegs etc? I know oats and wheat can help with the cloudiness but still! Are the beers going through pasteurisation ?
2. I brewed a saison last year and added fresh apricots and peaches in the whirlpool. I fermented as normal and being a saison it fermented out quite quickly. About 3 weeks in kegs it started re fermenting like crazy. To be point where the pressure in the kegs increased dramatically.. As did the ABV. The O.G was 1065 and finished at like 1011 or so.
Thanks all
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