Originally Posted by woknblues
I am getting ready to keg this bad boy. On my last sample I took, it was absolutely crystal clear. I am a kegging noob. How do I ensure that I will get yeast up in suspension? I am assuming I can just drag the autosiphon around in the muck when I transfer to the keg, but when I serve, should I jostle/swirl the corney around first before I serve it? I don't want to pull all the yeast out on the first pint!
Just pulled my first pint off this...WOW!!!!
My first wheat beer. Beautiful color. Very happy with the mild residual sweetness of the honey malt, the light citrus of the orange rind, and the light clove/spice/breadiness of the 06 dry yeast. Great thick creamy head and plenty of lacing along the glass. Both refreshing and satisfying. Thanks Reno eNVy!!
For the record, I BIAB'ed and no-chilled, and primed this at 30psi x 1 day and then 3 weeks at 10psi on 5' hoses. Came out great!!