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Gelatin will help clear beer, but will not reduce or help pack down yeast sediment in bottles. To do that, you need to allow the yeast to settle longer or in colder conditions (fridge), or both. But you will not be able to drink from a bottle without yeast. To fine with gelatin to make your beer clear, you should do it in the fermenter. Mix 1 tsp. of ...


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"Does it contain the same yeast strain as heffe, or not?" It's quite possibly the same strain BUT not necessarily the strain you're looking for (Weihenstephan's Hefe yeast). Bottle conditioning for one or both (or neither) of these beers may be conducted with different yeast strains than the primary (from which all of the characteristic hefe flavor ...


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Most of the yeasts have both qualitative and quantitative notes that describe the flavor profile and other characteristics (flocculation/clarity, attenuation, temperature effects, &c.) The YeastBot Database is an attempt to centralize some of this information. I usually try to find a yeast that's in the same sort of family as the style I'm trying to ...


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Monoammonium phosphate and diammonium phosphate contain all the same chemical compounds (phosphate ions, ammonium ions, and hydrogen ions), the major difference is that MAP has a second hydrogen in place of the ammonium. So, if you buy food grade stuff, it should be totally safe to consume, however, pH is determined by those hydrogen ions, so your wine may ...


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Yeast is usually categorised by how well they flocculate, the esters and phenols they release and the attenuation you can expect. A "standard" American yeast (US05) is descibed as "clean", whereas your "standard" British yeast (S04) is described as fruity. Your weiss yeasts would be very fruity with high banana and spicy with clove. A lager yeast might be ...



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