Originally Posted by dickshindles
Let's take a look at your procedure, with some slight changes you shouldn't need fining:
I don't know what yeast strain you're using so I assume M-H flocculation
>1) ferment the beer (@65F)
>2) rack the yeast
>3) shut-in the beer (@1.5 bars above t.g.)
>4) crash the beer (@33F) w/ positive pressure applied >5) (wait 2-3 weeks) transfer to serving tank
Switch the order in your process to 1., 3., 4., then 2. i.e. bung/spund (Is that what you mean by shut-in?) 1 -1.5 degree P. above TG. Crash cool when TG is reached. When cold, harvest yeast for repitching or disposal. Pull yeast daily for 2 - 3 days.
>5) (wait 2-3 weeks) transfer to serving tank
Drain yeast twice just prior to final transfer. There won't be much at this point.
If you truly have 2 - 3 weeks prior to transferring to your serving tank the procedure described above will give clear to bright results, again given a yeast strain with M - H floc. No opening manways on "finished" beer, no mixing (which can both be sources of contamination), no de-gas/re-gassing, and with practice a cleaner, better end product.
Last edited by beertje46; 03-02-2008 at 06:13 AM.
Cheers & I'm out!
David R. Pierce
NABC & Bank Street Brewhouse
New Albany, IN 47151