I use champagne yeast in my own recipe to make 'Champagne Beer'.
I'm pleased with the results (beer that acts like & tastes of champagne!).
My one problem is that, using my usual gelatin finings, I can clear the beer, but the slightest movement of the matured bottle sends clouds of yeast back up into the matured beer. Opening the bottle has the same effect.
What fining agent(s) can I use that will not only clear the beer but also "cake" the yeast on the bottom of the bottle so that it is less mobile when opening & pouring?
(I'm aware that this is a question about beer, but the real issue is the behaviour of the wine (in this case, champagne) yeast, which is why I 've posted it here).
Thanks in advance for all suggestions
I'm pleased with the results (beer that acts like & tastes of champagne!).
My one problem is that, using my usual gelatin finings, I can clear the beer, but the slightest movement of the matured bottle sends clouds of yeast back up into the matured beer. Opening the bottle has the same effect.
What fining agent(s) can I use that will not only clear the beer but also "cake" the yeast on the bottom of the bottle so that it is less mobile when opening & pouring?
(I'm aware that this is a question about beer, but the real issue is the behaviour of the wine (in this case, champagne) yeast, which is why I 've posted it here).
Thanks in advance for all suggestions