Something I've been thinking about and I'd be interested in your opinions on:
When a beer is cold conditioned the yeast, & residual stuff (proteins, starches etc) drops out of solution, to the bottom of the vessels, leaving a clear, clean tasting beer, after a few days / weeks (depending upon your taste and patience).
If the beer is warmed up (room temperature) prior to bottling to allow the yeast to work for priming, and also to release some of the dissolved CO2, does the stuff return to solution back at bottling temperature, or is it captured by the gelatine finings?
In my experience it seems to stay clear, but I am wondering if my reason (gelatine) for this is correct?
When a beer is cold conditioned the yeast, & residual stuff (proteins, starches etc) drops out of solution, to the bottom of the vessels, leaving a clear, clean tasting beer, after a few days / weeks (depending upon your taste and patience).
If the beer is warmed up (room temperature) prior to bottling to allow the yeast to work for priming, and also to release some of the dissolved CO2, does the stuff return to solution back at bottling temperature, or is it captured by the gelatine finings?
In my experience it seems to stay clear, but I am wondering if my reason (gelatine) for this is correct?
