Interested in ideas and suggestions how to ensure maximum stability and shelf life for unfiltered beer. Especially in the hot weather...
What do you do to ensure minimum risk of gushing or change in color/taste? (I am not talking infections)
Concrete steps/ideas/suggestion welcome - i.e. do you push the PH lower, do you rely on centrifuging (to reduce yeast), do you just apply fining agents, do you use bactericides? thanks
What do you do to ensure minimum risk of gushing or change in color/taste? (I am not talking infections)
Concrete steps/ideas/suggestion welcome - i.e. do you push the PH lower, do you rely on centrifuging (to reduce yeast), do you just apply fining agents, do you use bactericides? thanks
Comment