llamatabrew
Member
Curious how much yeast is "too much" in the keg. I primary in a better bottle and generally just go straight to the keg for secondary and serving. I use the same keg for both.
I'm not all that careful with the trub when I transfer my beer. I don't let the better bottle get stirred up but I also don't really make a huge effort to keep the transfer tubing above the trub layer when transferring my beer. So generally I carry over some yeast/trub into the keg when transferring.
My first few pints from the keg are usually a little cloudy but over the course of a couple of weeks the beer genearally clarifies nicely. My question is: do I need to worry about off flavors from autolysis/etc because I'm carrying over a layer of yeast into my keg? Do I need to spend the extra effort to filter out the transfer?
I'm not all that careful with the trub when I transfer my beer. I don't let the better bottle get stirred up but I also don't really make a huge effort to keep the transfer tubing above the trub layer when transferring my beer. So generally I carry over some yeast/trub into the keg when transferring.
My first few pints from the keg are usually a little cloudy but over the course of a couple of weeks the beer genearally clarifies nicely. My question is: do I need to worry about off flavors from autolysis/etc because I'm carrying over a layer of yeast into my keg? Do I need to spend the extra effort to filter out the transfer?