mtb
Beer Bod
- Joined
- 5/1/16
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In my pursuit of the clearest & most homebrew-gasm inducing Vienna Lager possible, I've taken to planning a long cold crash after an initial cold crash & transfer to secondary FV, and then fining with gelatin with another cold crash for a couple of weeks. My hope is to fine the bejesus out of the beer before bottling so the flocculated yeast is reduced to an absolute minimum. I want to achieve this mainly because I want to know if I can - not for any particular technical reason - although I believe yeast alters flavour so the less I have in my lager the better, as far as I'm concerned.
The question that came to mind is; is it possible to "underpitch" yeast when bottle carbing? Is it possible to remove so much suspended yeast that the amount remaining in the bottle is stressed due to the workload (much like an underpitch in primary fermentation) and thus getting myself some unwanted side effects? Or is this a RDWHAHB situation. Looking for the collective thoughts please.
The question that came to mind is; is it possible to "underpitch" yeast when bottle carbing? Is it possible to remove so much suspended yeast that the amount remaining in the bottle is stressed due to the workload (much like an underpitch in primary fermentation) and thus getting myself some unwanted side effects? Or is this a RDWHAHB situation. Looking for the collective thoughts please.