thelorax121
Well-Known Member
The Wyeast Thames Valley is quickly becoming a favorite English yeast. I love the mild fruity esters and it definitely adds a nice biscuity maltiness to my bitters. The one slight compliant that I do have with it is that it doesn't flocculate worth a damn. So for those who have expetience with this yeast, have you tired to clear beers made with this yeast, and if so, how? I am particularly interested in cold crashing over finings, so if anyone has a timeline for how long and at what temperature they let a beer sit at to clear it up some, that would be swell. Thanks!