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My 2nd most popular beer uses 002, we have this issue too. It just flocculates like no other yeast. We bought a stopper with no holes. On Days 2, 4, and 6 of primary we pick up the carboy and shake it into a fury.. ~5 minutes of real agitation. We do 14 days of primary so it's always clear by transfer to secondary time. It does the trick for us, although I ...


In the case of a high gravity beer, if the initial yeast is limited by the alcohol content from otherwise consuming consumable sugars, pitching any yeast with a higher alcohol tolerance than the initial yeast would "dry it out" further by consuming any sugars left after the environment became intolerable for the initial yeast. This is why this practice is ...

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