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Has anyone used the Cream Ale blend from WhiteLabs? I used it recently and am surprised at the lack of flocculation. The beer has been in a cold keg for a month and its still fairly cloudy. Was just wondering what yeast strains may be contributing to the lack of flocculation.
When I normally brew this beer with US05 or WLP001 it would normally have cleared by now.
As Chino Brews says The WhiteLab site refers to this blend as "Flocculation: Medium". I have used other yeasts describe similarly they have all cleared over the course of a month.
It may be the yeast, in which case using isinglass would help.
As with most things in brewing there are myriad reasons other than the yeast as to why your brew may be cloudy take a look here for a description them: http://byo.com/hops/item/944-just-fine
Suggestion: use gelatin to fine this beer. Gelatin works great at fining, and is especially effective when the beer is in the keg and at serving temperature already. (If you want to get rid of chill haze, the chill haze has to be present!)
