dirty_martini
Well-Known Member
Ive always liked English yeasts for west coast to help bring more fruit out of the hops while maintaining dryness. I used to use s-04 a lot and they were crystal clear.
Lately I’ve enjoyed using conan (omega DIPA) and made some great tasting west coasts, but couldn’t get them to clarify at all. Tried one batch with simply biofine, and tried gelatin and biofine on a second batch with no luck.
All dry hopping was done after fermentation was done (no biotrans). I dropped the temp to 55 to dry hop so most of the yeast would start to flocc out.
any thoughts?
Lately I’ve enjoyed using conan (omega DIPA) and made some great tasting west coasts, but couldn’t get them to clarify at all. Tried one batch with simply biofine, and tried gelatin and biofine on a second batch with no luck.
All dry hopping was done after fermentation was done (no biotrans). I dropped the temp to 55 to dry hop so most of the yeast would start to flocc out.
any thoughts?
