So many techniques are meant to encourage flocculation, and produce clearer beers, but what if somebody likes their beer to have the greatest concentration of yeast possible? What can be done to keep a beer very yeasty at drinking time?
Are there certain strains you prefer to taste a great deal of in a yeasty style of beer (for instance, maybe Wyeast 3068 in a Weihenstephaner clone)?
Are there certain strains you prefer to taste a great deal of in a yeasty style of beer (for instance, maybe Wyeast 3068 in a Weihenstephaner clone)?