Re: TLDR Beer Club
Wookie,
Was there a lot of compacted sediment on the bottom of the bottle when you finished, or progressively more sediment as you poured? I can't imagine any brewery going to the trouble of partially filtering, if that's even possible, and the yeast would have to be really highly flocculating for almost all of it to drop out. I guess another possibility is they filtered it and then added yeast back for bottle conditioning, maybe even a different strain if they wanted a blend of two flavor profiles. That would probably result in less sediment, too.
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