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I am going to say that you will have plenty of yeast remaining. It may take a little longer for the carbonation to happen, but it will happen. I have left beer in a cold primary for a month at a time before and still got proper carbonation within 2-3weeks post priming.


No. The reasons for fining or filtering are: 1) Appearance. Judges (and therefore many consumers) like to see a clear product. Generally, you will do better in a competition if your wine or beer looks like what the judges expect for that style, and most times what they expect is the mass-marketed crap you can buy at Safeway. 2) Flaws or bacterial growth....


According to this, 70 sounds good. Around 60 is recommended for beer.


I have never used isinglass, but was sufficiently interested to read around the subject a bit. It seems like that if you are talking about liquid isinglass, it does have a fairly limited shelf life. This website [1] suggests that isinglass has a shelf-life of 4 - 8 weeks tops if stored at below room temperatures. Above 20C / 68F the proteins in it can ...


I would believe that you would remove too much of the remaining yeast and thus you beer wouldn't properly carbonate. If you did do this you could use a highly flocculant yeast strain at bottling such as Nottingham dry yeast which clears quite quickly. I would suggest using irish moss or whirlfloc tablets to see if that helps with the clarity.

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