I'm using WLP002 (English Ale) for my beers across the board, not only because I brew ales that lend themselves to that profile, but also for the great flocculation it has. I've stretched my last pitch out for well over a dozen generations, and was just wondering if a yeast can lose its flocculant characteristics over time, as my last 5-6 batches of beer, while tasting just fine, have had a haze to them even after a week at 32F in the fermenter then another week in the serving tank at 36-38F. The taste is fine, but my boss is not pleased with customers sending back pints and having to dump them down the drain because "....they don't look right...".
Time for a fresh culture? FWIW, I don't use kettle finings nor finish finings and am wondering if I should take that tack with this issue also. Thanks!
"By man's sweat and God's love, beer came into the world" -- St. Arnold of Metz