Grootings all,
I'm having trouble at the moment with the amount of yeast in suspension in our Belgian Wit. It's our biggest seller, easily 300Ltrs over the bar a week. The problem is that the boss and customers find it "too cloudy" when it first comes on tap with a new batch. I was using Wyeast 3944, but switched to 3522 for a better floc. The brew smells and tastes great, but it just has a lot of flocculation problems.
I normally crop close to 50Ltrs when it's first transferred to the bright tank (conical), then served from the 2nd valve. That usually does the trick. This time around, I've had to try and filter off some of the beer, then return it to the tank, hoping that this'll help to clear it up some.
Any theories?
Brew Before Dishonour!
I'm having trouble at the moment with the amount of yeast in suspension in our Belgian Wit. It's our biggest seller, easily 300Ltrs over the bar a week. The problem is that the boss and customers find it "too cloudy" when it first comes on tap with a new batch. I was using Wyeast 3944, but switched to 3522 for a better floc. The brew smells and tastes great, but it just has a lot of flocculation problems.
I normally crop close to 50Ltrs when it's first transferred to the bright tank (conical), then served from the 2nd valve. That usually does the trick. This time around, I've had to try and filter off some of the beer, then return it to the tank, hoping that this'll help to clear it up some.
Any theories?
Brew Before Dishonour!
Comment