We are having a problem with our hefe in the serving tanks throwing a lot of yeast sediment creating the super nutritious hefe milk shakes, but is a huge waste.
We currently cap ( 10 psi ) off the fermentation at the sign of it slowing down by watching the blow off bucket. It then goes through maturation, and we drop the temp 4 degrees F a day untill 32 degrees. We pull off as much yeast from the cone as we feel fit and then pump the hefe over to the serving tanks unfiltered. Average settling time is 3 days and then it is served (about 2.1 - 2.2 volumes).
We are using Whitelabs 300 for 5 fermentations, then starting with an new culture.
Any ideas on how to decrease the milkshake?
We currently cap ( 10 psi ) off the fermentation at the sign of it slowing down by watching the blow off bucket. It then goes through maturation, and we drop the temp 4 degrees F a day untill 32 degrees. We pull off as much yeast from the cone as we feel fit and then pump the hefe over to the serving tanks unfiltered. Average settling time is 3 days and then it is served (about 2.1 - 2.2 volumes).
We are using Whitelabs 300 for 5 fermentations, then starting with an new culture.
Any ideas on how to decrease the milkshake?
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