In a brewpub that doesn’t filter, just found out that wb06 is a diastaticus strain, which explains why our pale was always foaming up. We use a blend, with wb06 and t58 in small amounts. (Under 10%)
So given no filtration what do I do here? Cuz we just brewed last week and the beer is done fermenting but haven’t proceeded to dry hop yet.
I believe sorbates can stop this from being too big of an issue, but was also told it won’t work at typical beer ph. I figured I could finish dumping yeast, hit it with sorbates, bubble some n2 to mix and release any sulfur notes, then proceed to dry hop. Anybody know if its effective for beer?
The other option would be to dump yeast, add sugar and a killer yeast like cbc/F2, maybe with dry hops. Let that work over 2-3 day dry hop time and then proceed as normal.
In the future I’ll need a substitute for the wb06 as we dont wanna deal with this all the time, but for now i wanna try and get this batch sorted.
So given no filtration what do I do here? Cuz we just brewed last week and the beer is done fermenting but haven’t proceeded to dry hop yet.
I believe sorbates can stop this from being too big of an issue, but was also told it won’t work at typical beer ph. I figured I could finish dumping yeast, hit it with sorbates, bubble some n2 to mix and release any sulfur notes, then proceed to dry hop. Anybody know if its effective for beer?
The other option would be to dump yeast, add sugar and a killer yeast like cbc/F2, maybe with dry hops. Let that work over 2-3 day dry hop time and then proceed as normal.
In the future I’ll need a substitute for the wb06 as we dont wanna deal with this all the time, but for now i wanna try and get this batch sorted.
Comment