Interesting read, I did wonder what temperature the beer was served at to the tasting panel and if served at typical British Ale cellar temperature you would have noticed any more of a difference.Unless I’m doing a style that should be hazy I use 1/2 Protofloc last 10 minutes of the boil, chill and leave for at least half an hour to settle before transferring from above the trub into the FV, ferment as normal, drop temperature to 12-15 degrees after fermentation, add Gelatine and cold crash for three days before kegging.
Something else that will probably divide opinions.
https://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/
Cold crashing is integral . The secret to clear beer and lagerI have only ever cold crashed twice, one of those was for a lager so part of the process I guess, but according to a study by Brulosophy, it does not appear worth bothering with perhaps? There will of course be a split opinion on this - BRULOSOPHY
It's actually from a fishes swim bladder, not it's stomach.I don’t know if some people realise that some chemicals like isinglass ( a chemical used in the brewery business to clear their beer ) is actually from a fishes stomach
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