I have had some problems with this in the past, especially with the pale ales in which it is easier to taste that yeast bit. How do I prevent this. Should I get the beer off the yeast ASAP. I ususally let it sit in the primary for 14 days.
If I secondary with a keg (which I ususally do) should I let it sit for a couple days to get the yeast to fall out of suspension and then get rid of the yeast sitting at the bottom?
Thanks,
If I secondary with a keg (which I ususally do) should I let it sit for a couple days to get the yeast to fall out of suspension and then get rid of the yeast sitting at the bottom?
Thanks,