Hi Brewers,
This summer I went on vacation to France and managed to get my hands on some nice local biological French malts to brew a Biere de Garde. The recipe for this brew is largely inspired on Josh Weikert's Summer Cellar Bière de Garde. OG around 1.076. FG not quite sure yet but aiming at 1.020. Just missed out on the seasonal whitelabs French ale yeast so used WLP1007 German ale yeast. All good so far. Beer smells and tastes amazing. Because WLP1007 doesnt floccate well and I used some wheat biscuit malts I decided to do some proper cold crashing this time. Always found cold crashing more than 2 days a bit risky if you dont know the yeast well enough. I've never used WLP1007 before and it looks like I'll becold crashing for about 5 to 6 days at around 4 deg C (39.2 F) before bottle conditioning.
So, when I bottle carbonate:
1: should I not worry (enough in suspension)
2: add a teaspoon of slurry
3: buy some bottle yeast
4: something else even smarter (except for force carb
)
Thanks so much for any advice.
This summer I went on vacation to France and managed to get my hands on some nice local biological French malts to brew a Biere de Garde. The recipe for this brew is largely inspired on Josh Weikert's Summer Cellar Bière de Garde. OG around 1.076. FG not quite sure yet but aiming at 1.020. Just missed out on the seasonal whitelabs French ale yeast so used WLP1007 German ale yeast. All good so far. Beer smells and tastes amazing. Because WLP1007 doesnt floccate well and I used some wheat biscuit malts I decided to do some proper cold crashing this time. Always found cold crashing more than 2 days a bit risky if you dont know the yeast well enough. I've never used WLP1007 before and it looks like I'll becold crashing for about 5 to 6 days at around 4 deg C (39.2 F) before bottle conditioning.
So, when I bottle carbonate:
1: should I not worry (enough in suspension)
2: add a teaspoon of slurry
3: buy some bottle yeast
4: something else even smarter (except for force carb
)Thanks so much for any advice.
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