This year my goal is to improve the clarity of my bottle conditioned beer.
I intend to do this by:
- At the end of the fermentation, adding finings (Isinglass) to the brew barrel, followed by;
- Putting my brew barrel in the fridge for 2 days.
Should I be concerned that this will be too effective and remove all the yeast from the beer, thereby resulting in under carbonated or even flat beer? Or will I just need to leave the bottled beer a little longer at room temperature to carbonate?
Does anyone have any experience with this approach? What other options would you suggest?