BansheeRider
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- Dec 11, 2012
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I just use whilfloc.
it's a means of getting yeast and anything else is suspension (proteins, dry hops etc) to drop out of suspension quickly
it's particularly helpful for low flocculating yeast strains or getting pellet hops to sink before racking
Since there was no option for "sometimes" I voted "no."
shelly_belly said:I rack into a keg with a shortened dip tube then cold crash, carb and serve.
BassBeer said:Next experiment for me is to cold crash before I dry hop to see if I perceive any better flavor/aroma extraction. I've read that any yeast still in suspension will coat hop oils and take them away when they settle to the bottom. Anyone tested this? Think I'll try it with the 10gallon batch I just brewed.
Yes. Most homebrewers bottle way too much yeast. The amount of yeast in each bottle of SNPA is something to aspire to.
BassBeer said:I've been doing it with my last 10 batches or so. It's incredibly easy as long as you have the equipment, clears the beer of all the dryhop particles, most yeast, and gives me a head start on carbing since it's already cold when it hits the keg. Love it!
Next experiment for me is to cold crash before I dry hop to see if I perceive any better flavor/aroma extraction. I've read that any yeast still in suspension will coat hop oils and take them away when they settle to the bottom. Anyone tested this? Think I'll try it with the 10gallon batch I just brewed.
I've never seen any reason to do this. I chill my wort using a 25' copper immersion chiller, which takes about 15 min. for a 5 gal. batch with our 55F well water. That seems to be enough "crashing" for me, because my beer is plenty clear by the time it's ready to drink. I bottle in 9" longnecks and bottle condition for @3-4 weeks before drinking with most styles.
No, but then I truly prefer cloudy beers, going back to the carafes of trub (sometimes with an egg) that I drank in Neu Ulm to fatten me up. It worked suddenly 35 years later.
No, but then I truly prefer cloudy beers, going back to the carafes of trub (sometimes with an egg) that I drank in Neu Ulm to fatten me up. It worked suddenly 35 years later.