Ostomo517
Well-Known Member
I will be trying this thanks! I think you may be right about oil being extracted in the boil, it may work better.
How long has this flat beer been in the bottles and at what temp? If it's under three weeks and below 70 degrees for that time, THAT's the real reason the beer's not carbed...it's not time yet.
I've used a little lecithin in the boil to successfully deal with the head robbing traits of oily ingredients. I add it in the last 15 min. of the boil. It is an emulsifier and helps to get the oil into suspension, and not floating on top.
I'm also suspicious that once emulsified, it is also then available for the yeast to take up and metabolize during fermentation.
what kind of lecithin ?
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