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St. Mel's Launch 11 years 9 months ago #7

"Deemon147":156wan7z wrote: excuse my ignorance here but a newbie in brewing, anyone know their reasoning behind using a 2nd different strand of yeast in the bottle fermentation?[/quote:156wan7z]

The filter removes the main fermentation yeast, so yeast is added back for bottle priming.

St. Mel's Launch 11 years 9 months ago #8

There'd be a flavour factor as well, I'd guess. You might want a nice estery effect from the primary yeast, say, but then a neutral one at bottling.

St. Mel's Launch 11 years 9 months ago #9

It might be about flocculation. If your main yeast contributes a nice flavour but doesn't flocculate well, you don't want it in the bottles, so you filter it out and bottle condition with something that'll settle to the bottom and stay there.

St. Mel's Launch 11 years 9 months ago #10

decent bottle conditioning in all of them. My favourite was the pale, decently drinkable, somewhere around SNPA with slightly less crystal. The helles was ok, wouldn't turn one down but nnot a beer I'd seek out again. The brown ale took a while to shine, did well in the middle third but had become too tannic in finish. Would happily try all three on cask though.
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