Biere Blanche - keg conditioning dosages?
I have a unitank with 2000 litres of biere Blanche resting in it (for 8 months). It was left by our previous brewer - It came out great!
Trouble is that I don't know how much of what to put in it to keep it cloudy and stable when I keg it.
Some yeast and sugar or enzyme? How much per hectolitre?
I could put it in the bright before I carbonate & recirc that way - or pump recirc.
I normally carbonate & sterile filter my other beers not keg condition - no cold storage in the South of France! We only do kegs & they must keep for a few months at least through the heat of summer.
Last edited by Ericbiere; 06-18-2012 at 05:48 AM.
After 8 months, I assume the beer has dropped bright?
You could perhaps promote some haze with the addition of gallotannin to get those protein-polyphenol complexes happening?
It is not really bright but the real problem is stability after kegging. I think I need to introduce a dominant yeast culture into the beer so that wild yeast does not contaminate it when the kegs are out on the market.
This would give a haze & even though it could drop out the object is primairily stability at ambiant tempratures.
(No refigeration here, not in the warehouse, not in the bar - it stays warm & I can't pasturize.)