A brewing buddy of mine hade this weird thing happen to him. We both brewed a batch of beer, same recipe and used a portion from the same slurry of yeast (maybe he used more yeast than me I wasn't present when he pitched it), Using 1056. Mine flocked out like normal his has a buch of yeast still in suspension when he pouurs from the keg. Only difference is his keg partially froze in his kegerator. Would that prevent his yeast from being able to floculate?? Any suggestions to get the beer to clear would be helpful.
Thanks!
Thanks!