Hey Guys,
First post here. I want to start experimenting with using a new yeast to bottle contition by beer. The reason being is, I would like to filter it to get it perfectly clear. I'm going to try it on a Czech Pils that's been lagering for a few months. I took a sample and it's ready to bottle this weekend.
Anywho, my question is, if I pitch a dry yeast (S04 for example) would there be a noticeable ester profile, or any other 'ale' style flavors from the small ammount of sugar/yeast? Or would I be better off using a lager yeast (S23 for example) and firing the bottle back in the cold for conditioning?
I've done my rate calculation @70F condition temp, thus the reason for using an ale yeast.
Cheers and thanks for the help
Greg
First post here. I want to start experimenting with using a new yeast to bottle contition by beer. The reason being is, I would like to filter it to get it perfectly clear. I'm going to try it on a Czech Pils that's been lagering for a few months. I took a sample and it's ready to bottle this weekend.
Anywho, my question is, if I pitch a dry yeast (S04 for example) would there be a noticeable ester profile, or any other 'ale' style flavors from the small ammount of sugar/yeast? Or would I be better off using a lager yeast (S23 for example) and firing the bottle back in the cold for conditioning?
I've done my rate calculation @70F condition temp, thus the reason for using an ale yeast.
Cheers and thanks for the help
Greg
