GabrielKnight
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- Nov 23, 2007
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I've completed primary fermentation of Youngs barley wine kit. It tastes great but has a lot of yeast and gunk mixed in. I want my end result to be considered a 'real ale' i.e. to Camra standards.
1. Clearing
a) I understand that filtering is not acceptable to Camra standards but that chemical clearing is. Do people normally clear barley wine or is it supposed to be served with yeast / gunk in situ?
b) If its supposed to be clear, but still be in a condition of secondary fermentation, how can I clear it easily without degassing?
2. CO2 levels
Lager style barley wine eg Special Brew / Gold Label is sparkling (added CO2), but with Youngs style of barley wine should I add some more sugar to get it a bit more fizzy again or serve it as it is?
Thanks in advance!
1. Clearing
a) I understand that filtering is not acceptable to Camra standards but that chemical clearing is. Do people normally clear barley wine or is it supposed to be served with yeast / gunk in situ?
b) If its supposed to be clear, but still be in a condition of secondary fermentation, how can I clear it easily without degassing?
2. CO2 levels
Lager style barley wine eg Special Brew / Gold Label is sparkling (added CO2), but with Youngs style of barley wine should I add some more sugar to get it a bit more fizzy again or serve it as it is?
Thanks in advance!