xxkiskekyxx
Well-Known Member
I have a very interesting question to ask. I am making a batch of beer using both lalvin d-47 and salafe us-06. I plan to blend them but there is a concern about the killer factor destroying the ale yeast post fermentation when I blend the two together so the safale can clean up the lactose in the wine yeast inoculated batches. If I cold crash and use super kleer does anyone think that that would be enough to remove a sufficient amount of the factor from solution being that it is protein based?
