Kevnlis wrote:Cold conditioning must be done at -1C for 3 days or so for it to really be effective. Honestly I do not bother with finings or cold conditioning. For me an amazingly clear beer does not taste any better than one that is cloudy. More often than not, it comes out perfectly clear anyway
Ross wrote:A cloudy beer cannot hold a candle to a clear beer in terms of aroma & flavour (exceptions being styles like Heffeweizen where you want the character from the yeast). I'm sorry, but anyone that reckons they taste the same, either has a rather poor palette, or more likely has not tried the identical beer both ways.
Yes, a cloudy beer can taste good & a clear beer can taste crap, but that has nothing to do with the yeast - just good & bad beer.
Cheers Ross
Tipsy wrote:Will droping the temp of the beer to -1c get rid of chill haze?
Kevnlis wrote:Lagering (decreasing by schedule the temp from say 6C to 0C to supposedly improve the flavour of the beer) is different from cold conditioning (bringing the beer to the lowest possible temperature without freezing it to drop cold sensitive proteins and stabilise the beer).
Time saver number three: The most modern lagering technique combines warming beer to convert alpha-acetolactate to diacetyl and a high yeast-to-beer concentration. First comes centrifuge, then pasteurization. The beer is recirculated through a column filled with yeast for rapid "aging" then filtered. The result is continuous lagering. It reduces lagering time from weeks to about a quarter of a day! Warning: Do not try this at home.
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