So here's a question for you guys. I used White Labs WLP002 English Ale yeast recently on a brown ale. The strain of yeast was somewhat chunky. Now I just chalked this up to being a characteristic of that particular strain. When it came time to bottle my beer, all that chunkiness sat in the bottom of the bottle, which was unpleasant in the last sip or two of the bottle, but I typically pour into a glass anyway. The problem is I entered this beer into a competition (place 3rd in English Brown Ales), and one gripe was the chunky yeast. How could I avoid this, if thats how this particular strain is.
I did a search on here for "chunky yeast" and the thread that came up was referring to the exact same yeast strain, saying it looked like cottage cheese when it came time to shake and pitch the vial. I'd rather not switch strains, as I don't want the flavors changing too much, but is that my only option aside from kegging and force carbonating?
I did a search on here for "chunky yeast" and the thread that came up was referring to the exact same yeast strain, saying it looked like cottage cheese when it came time to shake and pitch the vial. I'd rather not switch strains, as I don't want the flavors changing too much, but is that my only option aside from kegging and force carbonating?