Greetings!
I recently brewed a golden ESB using White Labs (WLP023) Burton Ale yeast. It’s almost a week in the secondary and still fairly cloudy, which is unusual for my beers (most are usually exceedingly clear at this point). After doing some research, I’m wondering if the yeast is the cause—White Labs lists the yeast as a medium flocculation strain, but a lot of folks seem to think it is closer to a low flocculation strain. I usually keep my beers in the secondary for two weeks. I guess my question is, based on experience with this yeast, how long should I condition this beer in the secondary before cold crashing in a keg, and how long should I condition in the keg to (hopefully) get a clear beer?
Any suggestions are helpful and appreciated!
Thanks!
I recently brewed a golden ESB using White Labs (WLP023) Burton Ale yeast. It’s almost a week in the secondary and still fairly cloudy, which is unusual for my beers (most are usually exceedingly clear at this point). After doing some research, I’m wondering if the yeast is the cause—White Labs lists the yeast as a medium flocculation strain, but a lot of folks seem to think it is closer to a low flocculation strain. I usually keep my beers in the secondary for two weeks. I guess my question is, based on experience with this yeast, how long should I condition this beer in the secondary before cold crashing in a keg, and how long should I condition in the keg to (hopefully) get a clear beer?
Any suggestions are helpful and appreciated!
Thanks!
