About to keg for the first time- also my first all grain batch. Lots of excitement.
I've read about various ways to keep kegged beer cloudy, without pouring out mass quantities of yeast slurry every time I want a pint.
I could cold crash... But I'm afraid I'd lose too much yeasty goodness. Anybody done a short cold crash perhaps?
Then there's the keg shaking method- I guess it's the macro version of swirling your Weizen before pouring?
Some say that only the first few pours will be slurry, but then it'll be fine after that, while others say that more yeast will continue to settle, making for a cloudy first glass every drinking session.
And yes, I know that not all haze is from yeast. But I actually want yeast in suspension for health reasons. Vitamin B is your friend
So how do YOU keg your cloudy beer styles?
Mine's a wit btw- pretty basic recipe.
50% Belgian Pils
45% Flaked Wheat
%5 Flaked Oats
3oz Valencia Orange Peel
.75 crushed coriander.
WLP 400 with starter.