Ok I am no expert on yeasts so I was browsing Wyeasts site yesterday looking for an ale yeast that would ferment fairly crisp and clean. I am planning on brewing a "Pilsner Ale," I have a friend who loves Pils but I don't have the means to lager so I want to see if I can get in the ballpark with an Ale strain. (I wont give it to him unless it is close, it will be his first home brew and I want him to get into the hobby)
So anyways, I concluded the German Ale at about 60-62 f would produce a good 'knockoff' but the flocculation is next to none, what can I do to get the yeast to fall out of suspension? I was looking at clarifiers but I wasint sure which one might work.
I think, for a beer like this, that the look is very important in the perception of the beer. I don't have a secondary, but will invest in one if it is the best route to clearing this beer.
So anyways, I concluded the German Ale at about 60-62 f would produce a good 'knockoff' but the flocculation is next to none, what can I do to get the yeast to fall out of suspension? I was looking at clarifiers but I wasint sure which one might work.
I think, for a beer like this, that the look is very important in the perception of the beer. I don't have a secondary, but will invest in one if it is the best route to clearing this beer.