Belgian Golden Strong question

[TimmyR]

Right on...I was thinking you needed a brite tank. So you can use the gelatin in your serving tank?

I need to go relisten to the archives...

Thanks man.

[Mylo]

You don't need a brite tank, if you don't move the keg around. Every time you do you will kick up a little schwag. I just leave them alone until they are done (which isn't that long... )


Mylo

[TimmyR]

Cool Mylo. Thanks. I thought about gealtin on this one since 1388 is not much for floc'ing out. Right now I am still looking for keg space since I swear my Pale Ale will not empty...lack of determination on my part I suppose. I think I am going to buy another keg tomorrow and keg at least keg the beer and get is settling in the keg sooner rather than later. I want it ready to try by a week from Friday, so still plenty o' time.

Thanks again...next brew in Feb so I gotta get drinkin'...or start bottling (nah)

[Cuda]

this is the worst flocculating yeast I have used...

[Bugeater]

this is the worst flocculating yeast I have used...

I agree. Mine has been going for six weeks now and hasn't settled out. I even dropped the temp to lagering temps for 10 days to try to get the yeast to drop out. It is improving, but verrrrrrry slowly.

Wayne
Bugeater Brewing Company

[Thirsty Mallard]

Time to pony up for a filter...

[TimmyR]

Well, the pale finally kicked and I kegged. Beer is cloudy, but I don't care...it carries a nice pear note in the aroma, has a champagne-like taste/body and is really good.

Next time I'll filter or use gelatin to clear it...not competition-worthy, but damn tasty.

[Cuda]

Time to pony up for a filter...

I will say that the flavor of this yeast is very nice, But you will neen a filter to make the best of it...