I didnt try to do an experiment here, just something I noticed thought I'd share. I brewed a vanilla porter 3 weeks ago with wyeast 1450, checked gravity today 1.016 73 % attenuation and with the grain bill and mash temps its probably done, tastes amazing by the way . However the hydrometer sample was very very cloudy. As i sat here with my sample still sitting on my computer desk in front of me I noticed the sample had about an inch of yeast at the bottom and the sample was relatively clear. This was only after about 30 minutes. Would this translate to a whole batch, I dont know? But being someone who bottles and has no fermentation frig to cold crash I might re look into doing secondaries as a way to drop yeast out much faster without adding anything to the beer.
Thu, 05/09/2013 - 09:11#1
argument for secondary?