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I think i did use Brewtan B in the mash though and Brewbrite which is like a PVPP and Cargeenan 15min from end of boil. Its probably gonna be a fluke and I will never be able to repeat it! :(

I have been trying some experiments and I am really happy to state that as the LODO guys stated you DO NOT need post fermentation finings. Lagering can and does clear beer amazingly so. Here is a British Pale Ale that I brewed using LODO techniques. It utilised a small amount of wheat and was...

Polyclar 730 is a silica gel and a PVPP.

I have found that it depends on the yeast, British ale yeast drops faster than Lager yeast which has the tendency to remain in suspicion longer. I don't go by gravity any more but wait till high krausen is over. Dip tubes sits about an inch above the bottom of the keg which is plenty of space...

I brew'd WLP028 Edinburgh as low as 13C (55F) , produced a super clean ale flavour, not as bland as WLP001 but cleaner than WLP002 for sure.

I am no longer using any finings. Instead I try things upstream, Brewtan B in the mash and Polyclar Brewbrite with a small amount of protfloc in the kettle. I am amazed at how clear the wort is going into ferment. Of course its no indication of how clear the beer/lager will end up, but its a...

I can now confirm that with prolonged lagering (2-3weeks) at -1C (30F) fining is unnecessary. Amazing! :)

cheers, thanks so much , some people say it will just take longer than ale others that you need to add extra yeast after lagering in primary

Tomorrow i will make a Dortmunder Export. As I keg my beer usually there is no problem but I want to try bottling just for a change. Usually when making an ale there is sufficient yeast in suspicion after fermentation to facilitate simply adding some corn sugar and the yeast will carbonate in...

I know right, crazy result, but ok, some things are unexpected. Will continue to forage around for some insight into the role of calcium in helping yeast to flocculate, kind regards Robbie Yeast cell aggregation. A phenomenon of particular importance in brewing is flocculation. It is based...

well i conducted my experiment with completely unexpected results. Normally my tap water is roughly 6-7 pH depending on certain external parameters. When I filter it through the resin it takes it down to a pH of 5.6. My beer had a starting pH of 4.2 and when I ran it through the resin it shot...

why thankyou kind sir, I will do just that! These ruffians that you mention are indeed termed 'Lager louts' because they harbour a proclivity for the consumption of cheap mass produced Lagers. Sometimes they will mix these Lagers with what i think you know as 'hard cider', also cheap and...

ok, clearly i did not give you enough specifics. Specifications Brand 587 Sub Brand Tulsion Matrix Structure Polystyrene Copolymer Type Strong Acid, Strong Base mixture Reversible Swelling NA % Capacity eq/L 1.8 / 1.0 H+ / OH- Water content - % pH range 0-14 Ionic Form H+ / OH- form...

We really need to be careful not to miss the spund window. While most of the advice is fine for Lager yeasts it must be noted that they have a tendency to stay in suspension longer than ale yeasts, especially British ale yeasts and I have learned to my detriment that ts best to err on the side...

I don't mind lagers but I do like ales although I don't really like high gravity overtly bitter IPA's. My approach is to brew ales as low and clean as I can which includes both stouts and porters, pale ales etc and to treat them afterwards as one would a lager in most respects. I find it...

I fermented WLP028 Edinburgh ale yeast as low as 13C, it produces a wonderfully clean finish, not as bland as WLP001 Californian and cleaner than the English strains WLP002 etc I have found Lagers to be more challenging, there is simply nowhere to hide and getting that clean malty finish is...

Its rather quite interesting. 50 gallon US is the largest home brewery I think i have ever heard of. I do think its important not to thermally 'shock', the yeast into inactivity for as you admirably demonstrate we still want it to be doing something for us. I have a rather strange question...

Incredibly interesting, kind sir how long did you lager and under what conditions? Pilsner should be served in a tall glass of course, please we are European and have certain sensibilities! :p

Protofloc, Irish moss and other kettle fining’s do precipitate out break and or protiens, however you can have the clearest wort going into ferment and still get chill haze. almost all beer brew'd with at least a modicum of care will be bright at 12C, chill it to -1C and its a different story...

Actually its quite interesting, British Ale yeasts are fairly flocculant, drop fast and quickly and the chances of getting haze from yeast is pretty minimal if one crashes and lagers for even a short time. However the sources of haze in beer are generally not particulates from yeast and/or...