How do you filter your beer before adding it to the keg? Is there a recommended tool for this?
Beer brewers tend to cold crash before transferring to keg or bottling bucket. Some, like I, used finings like gelatin in the keg which dramatically clears the beer but I think it takes out flavour too so I don’t bother doing that either anymore. Beer styles that can drop clear will do in time, others e.g wheat beers will remain hazy.How do you filter your beer before adding it to the keg? Is there a recommended tool for this?
Your call, but for me I cold crash all my beers for 2 days at -1 C, gets any suspended particles to drop out of the beer.I don't bother cold crashing usually, although I have a temperature controlled fermentation fridge, so I could. I have a stout fermenting at the moment, would forumites recommend cold crashing that, or does it being a dark beer mean it's not worth it?
Its really up to you. But after 3 weeks carbing/conditioning you probably won't be able to see or taste any difference.I don't bother cold crashing usually, although I have a temperature controlled fermentation fridge, so I could. I have a stout fermenting at the moment, would forumites recommend cold crashing that, or does it being a dark beer mean it's not worth it?
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