WLP570 flocculation

[Ozwald]

Just dumping it into a keg won't get it evenly mixed & it won't pull everything out.

Also you should use the gelatin before carbing. I add mine & slowly carb it up so it's never under high pressure. By the time carbonation is reached, the gelatin has already done it's job. Gelatin will work in carbonated beer, sorta, but not all that well.

Either rack on top or use enough pressure to get a good seal & shake the keg to get the gelatin evenly mixed. Racking on top is just a lot less work.

[cascadiabrewer]

That's great advice. I'll try that on my next rebrew of this beer.
Thanks!

[brewinhard]

I have always used WY 1388 for Belgian Golden Strongs. It gives you that classic overripe pear note and MOST of the time will dry out properly given heat and time. Also clears somewhat well (for a belgian strain).

[bazookazilla]

The tricks I do are if a beer finishes in 7 days, it's in the fermenter no less than 14 days. Time drops a lot of that extra out letting the gelatin focus on the finer stuff. That's with a good floccer like '56. With a less flocculant yeast, I'd give it an extra 7-10 days... FG in 7 means transfer in 21.

Are you still holding your beer in the low 80sF after it hits FG or are you lowering it down?

[Ozwald]

I try to not let it get up to 80, but no I never drop temps in the fermenter.

With '56 for example, I want to ferment it at 64-65. I'll transfer in at 63, pitch it, the yeast activity will bring it up just a touch & I leave it there until I hit or come close to terminal. Then I'll let it free rise no more than a degree an hour (averaged over 7-8 hours) into the low/mid 70's. It stays there until it's time to transfer it out.

The only way I'd ever drop temp in a fermenter is with pro-style gear - a pressureizable tank with a rebreather. I will never crash a carboy or bucket under any circumstances.

[bazookazilla]

I try to not let it get up to 80, but no I never drop temps in the fermenter.

I don't generally go that high, but last time I tried to brew a Belgian golden strong, my attenuation was terrible. Now that I am able to cool and heat I followed JZ advice and pitched at 64 and raised it up to 82 over 7 days. 1.072 down to 1.006 in a week. I'm gonna leave it in the fermenter for 2 more weeks at 82F.

[Ozwald]

It all depends on the strain & style. For a lot of those Belgians, 82 isn't that big of a deal. You're already past the point of creating fusels, if they're in there already, they're in there, if they're not, leaving it up there isn't going to hurt it. Although if you're 100% sure you're at terminal (and in this specific case I'm pretty sure you are), I'd cut that time down with the higher temp. Maybe 10 days instead of 2 weeks.

[cascadiabrewer]

Just an update, 6 weeks in the keg and the beer is crystal clear and delicious!