For those of you who don't filter... how long are you conditioning beer in the brite before packaging? With or without finings? Just looking to get a sample of opinions. Also interested in knowing how many fermenters and brites you use. Thanks.
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Unfiltered beer... how long are you conditioning?
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most of our beer is unfiltered. i have the luxury of time in order to chill the beer in the mid 30F's for 7 to 10 days and drop yeast every other day. most of the ales are with 1056 yeast so flocculation is good.
my problem is with my serving tanks. the serving port is at the very bottom of the tank so what yeast that makes it over to the cooler settles to the bottom and seems to really cloud up the beer (a little more chunks in the glass than "my" public likes).
my question is with finings... if i wanted to start experimenting with them. what is the best procedure?
would i have to add them in the fermenter because it has a racking port?
if i put them in the serving tank wouldn't they drop down and plug the outlet?
this is my first exposure to finings. i am all for unfiltered beers but would like just a little more clearity. after reading alot of older posts i am kinda confused on the right way to use them.
thanks
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Brewingnewbie,
If your only problem with beer clarity is having flocculated yeast mix with the beer while exiting the serving tank then try using a stand pipe in each serving tank.
A stand pipe is just a short piece of SS pipe/tube that closely fits into the hole of your serving/cleanout port. The top edge of the standpipe (for a server) should be about 1-2" above the bottom of the tank. You can use an O-ring to seal the standpipe in place. It's easily removed when cleaning, etc.
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