I've been into yeast cleaning for a pair of years and I read a lot of discussion about cleaning yeasts from primary / secondary / keg. This thread isn't intended to discuss ALL the pro/cons of cleaning the yeast from all the different sources (threads like that are already here around). I opened this thread to focus on flocculation:
- some claim that the more flocculant yeast taken from the primary is better because you will have a clearer beer;
- other claim that the less flocculant yeast taken from the secondary / keg is better because that's the one which does the harder job, the (last) part of the fermentation left behind from the more flocculant yeast.
What do you think?
Is yeast flocculation so different if you clean it from primary or secondary or keg?
Cheers from Italy!