There might already be a thread on this, but I haven't found it.
When you lager/cold-condition a beer, what are the yeast doing, assuming that you reduced diacetyl and acetaldehyde to acceptable levels before cooling the beer?
If I were to lager a beer for an extended period of time, would I want to filter it prior to lagering or post-lagering?
When you lager/cold-condition a beer, what are the yeast doing, assuming that you reduced diacetyl and acetaldehyde to acceptable levels before cooling the beer?
If I were to lager a beer for an extended period of time, would I want to filter it prior to lagering or post-lagering?
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