- Reaction score
- Far South Coast NSW
Depends on your process, and gear. Yeast is the big one, a high floc'g strain being essential for clear beer, or you can use a floating dip tube (same as a Fermzilla) in your keg and draw from the top (this can be a bit hit and miss using the KL float as it jams up sometimes and sucks air, err CO2, Clear Beer Draught System
is far superior if you have the coin alternatively a closed pressure transfer to a serving keg.
If you have a hard yeast pan in the bottom of the keg then it's only the first couple of pours (but this takes extra time for the yeast to really settle) an old trick is to slightly bend the bottom third of the dip tube so that it just contacts the side of the keg, costs about 250ml in lost beer (this is what I do)
We used to serve Worthingtons white shield, an English classic bottle conditioned IPA that was primed with two yeast strains and had quite a layer of hard floc'g yeast on the bottom.
Customers fell into one of three categories, the "I don't care" easy, the "has to be crystal clear" very careful pour as even the slightest bit of haze resulted in rejection, and "I want it all in my glass" resulting in pouring down to a third of the bottle then swirling to get every bit of yeasty goodness back into suspension before dumping it all into the glass, very time consuming.
I only mention this to point out that it's really strokes for folks, I'm a swirl it all up type of guy (style dependant of course) so I don't mind a bit of haze and quite like the bottle conditioned flavour you get from keg conditioning, if you're a crystal clear type then the pain of a closed pressure transfer through a filter to a serving keg, might mean force carbing is a better option, you just lose the extra shelf life, the ease of carbonation (see Marks #55 ^ ) and the slightly different taste, but that might suit you of course.