Essentially the title.
After completing the batch, I put in the measured amount of yeast (I use champagne yeast) then let it set for a couple days before refrigerating. The problem is that when I run my test batches, I can easily tell that the yeast is still there. I'm struggling to figure out how to prevent the yeast flavor from persisting during my carbonation process. I'm thinking about using less yeast but worry that I won't produce barely any carbonation then.
Are there any tips when carbonating root beer with yeast to prevent (or at least minimize) the yeasty flavor? It ruins my yummy root beer!
After completing the batch, I put in the measured amount of yeast (I use champagne yeast) then let it set for a couple days before refrigerating. The problem is that when I run my test batches, I can easily tell that the yeast is still there. I'm struggling to figure out how to prevent the yeast flavor from persisting during my carbonation process. I'm thinking about using less yeast but worry that I won't produce barely any carbonation then.
Are there any tips when carbonating root beer with yeast to prevent (or at least minimize) the yeasty flavor? It ruins my yummy root beer!