I've done 2 Kolsch style beers so far and have a 3rd in the fv. The first one I kegged, cleared with gelatin and force carbonated, the result was a crystal clear, very nice beer.
The second one, I decided to bottle, so I bulk primed but didn't use any gelatin and I ended up with a turbid, thick looking beer that has taken nearly 3 months to clear.
With my 3rd batch, I also want to bottle, but I want to use gelatin to clear it first before I bulk prime. My understanding is that there will still be sufficient yeast to carbonate the bottles, but will it require more dextrose to achieve the desired co2 volume, or will adding more sugar over carbonate?
Do I just use the normal qty of dextrose?
With the turbid batch, the carbonation seems about right, so I'm worried that with much less yeast still in suspension, I might end up with flat beer.
Yeast is Wy2565.
Experienced Kolsch brewers, your advice would be immensely appreciated.
The second one, I decided to bottle, so I bulk primed but didn't use any gelatin and I ended up with a turbid, thick looking beer that has taken nearly 3 months to clear.
With my 3rd batch, I also want to bottle, but I want to use gelatin to clear it first before I bulk prime. My understanding is that there will still be sufficient yeast to carbonate the bottles, but will it require more dextrose to achieve the desired co2 volume, or will adding more sugar over carbonate?
Do I just use the normal qty of dextrose?
With the turbid batch, the carbonation seems about right, so I'm worried that with much less yeast still in suspension, I might end up with flat beer.
Yeast is Wy2565.
Experienced Kolsch brewers, your advice would be immensely appreciated.