Hi Everyone! I brewed my first batch of beer, a brown ale, and everything came out pretty good I think. It is conditioning in the bottle right now, and I didn't think the yeast at the bottom would weird me out, but it is. So my question is:
What can I do to lessen the yeast in the bottle. I have read that people say they cold crash and use gelatin, but would I need to do a second ferment to do this?
Will the yeast affect the flavor of the beer?
Thanks!
What can I do to lessen the yeast in the bottle. I have read that people say they cold crash and use gelatin, but would I need to do a second ferment to do this?
Will the yeast affect the flavor of the beer?
Thanks!