I'm looking for advice on increasing our bottled product stability in the marketplace. Not all of our retail accounts "get it" that we do not sterile filter nor do we pasturize. Sometimes I see our products sitting in a display on the warm store floor and I worry about taste and safety issues. We filter most of our beers using k300 pads, plate and frame. I realize this is on the finer end of coarse filtering but I'm wondering if anyone is using some sort of additive that would not affect flavor but allow the beers to take some retail-oriented abuse. Although the beers appear nice and clear, I know that there are some yeast cells still in suspension and left long enough on the warm store floor, bottles could rupture.
Any advice?
Prost!
Dave
Any advice?
Prost!
Dave
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