I've finished a batch of EW Apfelwein using Red Star Champagne yeast. It's been in primary for a month and it is clear as a bell with a super-thin layer of trub on the bottom. It still has a noticed yeast taste and I want that gone so I've been doing some research on fining agents.
I am now more confused than when I started. My first thought was to use gelatin, but that seems to be for tannins and proteins and not for yeast drop-out. Then I heard egg whites were great for yeast drop-out and others said eggs won't do anything for yeast. I've recently flirted with the idea of Isinglass as a perfect solution but some have said that it does practically nothing unless you cold crash your beer which I can't do (as I live in Florida and have no available fridge space).
So bottom line. Pretend you had a product you were psyched about that was crystal clear but still retained a heavy yeast taste, indicating many yeast particles floating around unseen. How would you get rid of them quickly?
Thanks for all your help.
Originally Posted by StuporMan
You guys joke around with this all you want, but let me tell you something: I tried making my own beer one time and wound up with herpes!
Billy Corrigan Ale, malted cider experiment, Optimator cloneSecondary:
Sorachi Ace IPABottled:
Dark Lord Clone Imperial Stout, Winter 2010 Spiced Ale Ambassador Brown Ale, Michigan Berry pLambicKegged:
Old Woodward ESB, Strawberry BlondeOn Deck:
Honey brown ale, dry stout