ChadChaney
Well-Known Member
I have a Saison that I spiked with Brett C and then added Saturn Peaches too. the peaches have been in for 6 months and the samples are amazing! It has a nice pellice on top right now which I am not worried about, but between the yeast/trub layer on the bottom, I have a weird layer of what I can only assume is fruit flesh/residue. This is a split batch, so the carboy is only a little less than half filled, and I want to bottle this. What is the best way to settle this fruit out so I can rack a clean beer? I have the ability to cold crash, have some gelatin, have some isinglass, etc. Can anyone help me out?
