« on: September 11, 2016, 04:37:53 AM »
I brewed a rye saison and used Wyeast 3711. After 4 weeks and a packet of super kleer, I thought I was as clear as I could get with this yeast and I kegged it. It's been in the keg for a week and I pulled a sample yesterday. The beer is very yeasty.
I remembered that when I was kegging, I had approximately 12 oz left in the bucket that I had put in a 12oz bottle and stuck in the fridge. I tried that this morning and it is super clear.
I think the time in the fridge causes most of the yeast to drop out. I know going forward, I should probably cold crash it but my question is, is there any harm in racking what is in the keg into my bottling bucket to get it off all the yeast in the bottom and then rack it back into the keg. I imagine the kegged beer is so cloudy because in tube is sitting in the yeast bed that the cold crash caused. My concern is oxidation and that the beer is at about 80% of what I want to carbonation level.