According to the Beer Captured recipe I posted for Fantome this week, I added 2 quarts pasteurized fruit juice into a keg with 1/4 tsp pectic enzyme and then racked the beer on top.
I went and sampled from the keg after a few days and the small sample I retrieved had a thick consistency - like a milkshake. Not solid and thick but liquidy/soupy very thick beer.
I presume that this is due to the proteins precipitating out of solution due to the pectic enzymes. Should I resuspend the juice by shaking the keg vigorously? Or should I just leave be and pump the soupy-stuff out after a month or so when I'm ready to have a tasty drink?
Tasted very good BTW - tasted way too much of juice though for a beer - but it didn't go to waste!
Relax, don't worry etc. and so on.
Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.