user 336313
Well-Known Member
- Joined
- Dec 29, 2022
- Messages
- 106
- Reaction score
- 34
Not sure if this topic belongs on this subforum, but here goes...
I´m planning on brewing a grisette for spring. I don´t want to use a saison yeast, as I brew at a brewpub and don´t want to risk infection with that yeast. I´m curious about the Farmhouse yeast by Lallemand and want to try it for this brew. However, it has low flocculation. Grisette is not a beer that you want to be hazy.
Any advice? Apart from conditioning cold, of course. Irish moss? Stuff like that?
Thx!
I´m planning on brewing a grisette for spring. I don´t want to use a saison yeast, as I brew at a brewpub and don´t want to risk infection with that yeast. I´m curious about the Farmhouse yeast by Lallemand and want to try it for this brew. However, it has low flocculation. Grisette is not a beer that you want to be hazy.
Any advice? Apart from conditioning cold, of course. Irish moss? Stuff like that?
Thx!