I brewed a nice porter using WLP002 a month ago. The yeast was highly flocculant as advertised; the beer was almost clear when I racked it to the secondary. So I decided to pitch a batch of pale ale onto the yeast cake from the porter. It started nicely and fermented out at 1.012 which is pretty good for this yeast strain. Strangely, however, the second batch is super cloudy. It's now at two weeks in the primary and there are even cottage cheese curd sized chunks of yeast suspended throughout the beer column. I don't think these are ever going to fall out of suspension.
Question is, how do I get these large chunks of yeast to fall to the bottom without filtering? I'm wondering if a dose of gelatin will even affect the large yeast clumps. Secondly, why the vast difference in behavior between the original yeast and the washed yeast? Did washing select only for the non-flocculant strains I wonder?
Question is, how do I get these large chunks of yeast to fall to the bottom without filtering? I'm wondering if a dose of gelatin will even affect the large yeast clumps. Secondly, why the vast difference in behavior between the original yeast and the washed yeast? Did washing select only for the non-flocculant strains I wonder?