Just wondering if anyone can help me out in understanding how long yeast may stay in suspension. Could you leave a beer for a few months, and then rack it cleanly off the yeast cake while still achieving good carbonation during bottle conditioning?
Yeast suspension time?
- Thread starter Lan
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Depends on the yeast - for a high floculator, I would say maybe not. For a low floculator, you'd probably be ok. To be sure you have enough, you could just give your siphon a gentle scrape along the yeast cake to kick a little yeast up, which should give you plenty of yeast to carbonate with.
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