bmurph
Well-Known Member
I've been looking into using gelatin as a fining agent for an ale I just brewed, and many who do this say they also pitch more yeast into the bottling bucket before bottling. I want a crystal clear beer with good carbonation but this practice seems to work against itself.
What's the point of clearing up the beer if I'm just going to make it hazy again?
Or does lack of O2 and presence of ethanol keep them from multiplying high enough to cloud the beer?
I haven't repitched with any of my beers, and it's not that they come out flat- they are bubbly- but they usually pour almost no head, what little head that forms is gone in less than a minute, and I never see lace on the glass. Would repitching enhance the beer's head?
Also, a professor I get brewing info from says that regardless of the beer style- ale or lager- he always uses lager yeast and holds the bottles at room temperature to carb his brews...is there merit to this practice?
What's the point of clearing up the beer if I'm just going to make it hazy again?
Or does lack of O2 and presence of ethanol keep them from multiplying high enough to cloud the beer?
I haven't repitched with any of my beers, and it's not that they come out flat- they are bubbly- but they usually pour almost no head, what little head that forms is gone in less than a minute, and I never see lace on the glass. Would repitching enhance the beer's head?
Also, a professor I get brewing info from says that regardless of the beer style- ale or lager- he always uses lager yeast and holds the bottles at room temperature to carb his brews...is there merit to this practice?