I kegged a saison a couple weeks ago, adding about a teaspoon of Yuzu puree. When first kegged, it was very well mixed, and samples tasted great. However as it sat carbonating in the cold kegerator, it seems as if the Yuzu puree is settling completely to the bottom. A pour from the dip tube was strong with Yuzu, while a careful thief pull from the top of the keg was Yuzu-less.
I've never used a puree directly in the keg. I've only ever racked onto frozen fruit in secondary for past batches. I hear of a lot of people having no issues adding puree into the keg, but in most cases we are talking about typical beer fruits (raspberries, cherries, blackberries, peaches, etc. ) It's hard to find much information about Yuzu specifically, given that it is not a very common citrus around the U.S., but I can't imagine it behaves too differently than lemon or lime when it comes to mixing well with beer.
Does anyone have any suggestions to get this flavor to stick throughout the entire keg? I'd rather not have to give it a few rolls every time I pull a glass to get it to mix back up.
I've never used a puree directly in the keg. I've only ever racked onto frozen fruit in secondary for past batches. I hear of a lot of people having no issues adding puree into the keg, but in most cases we are talking about typical beer fruits (raspberries, cherries, blackberries, peaches, etc. ) It's hard to find much information about Yuzu specifically, given that it is not a very common citrus around the U.S., but I can't imagine it behaves too differently than lemon or lime when it comes to mixing well with beer.
Does anyone have any suggestions to get this flavor to stick throughout the entire keg? I'd rather not have to give it a few rolls every time I pull a glass to get it to mix back up.
