YeastHerder
Well-Known Member
Hello,
My all-grain recipe is 40% brewers malt (4 lbs), 40% white wheat malt (4 lbs), 20% flaked wheat (2 lbs). Total IBUs just under 20, and using WLP400 at 60F for about 10 days, then another 6-7 days at room temp (~70F). My OG is typically around 1.055 and finishes at or just under 1.010. From primary directly to keg on CO2 at around 14psi and its decently carbed in about a week, ideal at two weeks on CO2. Flavor profile is good and also stable over 2-3 months (usually all gone before 3 months though).
So, my problem is that my cloudy witbier turns into a kristal by about a month on CO2. Aside from shaking the keg, are there any tricks I can do to help keep my yeast in suspension? I'd like to copy the cloudiness of Hoegaarden's white, which also seems to be rock solid in its cloudinesss over time. Ideas?
I'd like to avoid changing the recipe, but am wondering if what I think are yeast in some of the commercial offerings could instead really be chill haze -- like replace the wheat malt with even more flaked wheat, or some flaked oats? There is a silkiness to Hoegaarden that makes me wonder about oats. What do you all think?
Thanks!
My all-grain recipe is 40% brewers malt (4 lbs), 40% white wheat malt (4 lbs), 20% flaked wheat (2 lbs). Total IBUs just under 20, and using WLP400 at 60F for about 10 days, then another 6-7 days at room temp (~70F). My OG is typically around 1.055 and finishes at or just under 1.010. From primary directly to keg on CO2 at around 14psi and its decently carbed in about a week, ideal at two weeks on CO2. Flavor profile is good and also stable over 2-3 months (usually all gone before 3 months though).
So, my problem is that my cloudy witbier turns into a kristal by about a month on CO2. Aside from shaking the keg, are there any tricks I can do to help keep my yeast in suspension? I'd like to copy the cloudiness of Hoegaarden's white, which also seems to be rock solid in its cloudinesss over time. Ideas?
I'd like to avoid changing the recipe, but am wondering if what I think are yeast in some of the commercial offerings could instead really be chill haze -- like replace the wheat malt with even more flaked wheat, or some flaked oats? There is a silkiness to Hoegaarden that makes me wonder about oats. What do you all think?
Thanks!