I'll admit, I panicked. I made an IPA and into the secondary, added 2 pounds of pasteurized mango puree. It stayed in suspension even into the bottling bucket, and would not settle out (it was a P.I.T.A. to rack to the bottling bucket due to chunks). Although cloudy when I did it, she's bottled and clearing nicely after a week, but....
there are particles suspended in the bottles. Lots. and a 1/2 -3/4" of pulpy, cloudy mess on the bottom (this is my 25th batch of beer). I can pour a beer without dislodging a lot trub, but this seems a bit much, especially the suspended gunk.
Anyone think chilling will crash the crud? Has anyone ever had to strain a beer when pouring? Samples indicate the flavor will be terrific. Lots of fresh juicy flavors and 3 ounces of dry hops in the secondary. A mango right-cross to the nose. I don't want to loose it.
So, strain pour? Tea infuser?
there are particles suspended in the bottles. Lots. and a 1/2 -3/4" of pulpy, cloudy mess on the bottom (this is my 25th batch of beer). I can pour a beer without dislodging a lot trub, but this seems a bit much, especially the suspended gunk.
Anyone think chilling will crash the crud? Has anyone ever had to strain a beer when pouring? Samples indicate the flavor will be terrific. Lots of fresh juicy flavors and 3 ounces of dry hops in the secondary. A mango right-cross to the nose. I don't want to loose it.
So, strain pour? Tea infuser?
