It is likely too late for this batch as I am kegging this weekend. However, I was wondering how, if at all others are keeping their wheat beers cloudy once kegged.
I am doing a side-by-side comparison of WLP300 and WLP320. The last time I made this recipe I used the 320. It was great in the keg until kicked. However, as kegged beers are want to do, the beer got progressively clearer in my keezer as yeast settled out and the beer lagered.
Is there a way to keep a keg of wheat beer cloudy to the end?
I think I remember reading somewhere that you could add just a small amount of baking flour at the end of your boil. The writer's theory was that it was not fermentable, would not settle out of solution in the beer, and would add no noticeable change to the flavor. But I've long since given up believing that everything I read on the Internet is true.
I am doing a side-by-side comparison of WLP300 and WLP320. The last time I made this recipe I used the 320. It was great in the keg until kicked. However, as kegged beers are want to do, the beer got progressively clearer in my keezer as yeast settled out and the beer lagered.
Is there a way to keep a keg of wheat beer cloudy to the end?
I think I remember reading somewhere that you could add just a small amount of baking flour at the end of your boil. The writer's theory was that it was not fermentable, would not settle out of solution in the beer, and would add no noticeable change to the flavor. But I've long since given up believing that everything I read on the Internet is true.