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Showing results for tags 'suspended yeast'.
This topic comes up quite a bit in my other distilling forums and groups and I put this in the whiskey forum as that's where i see it most often. It seems everyone says to let your ferment sit and "clear' before distilling to let the suspended particles settle before racking off to the boiler. I've visited many distilleries and have spoken to many distillers in my journey and cannot recall anyone that actually does this on a commercial basis. I assume primarily due to production restraints as it doesn't make much financial sense to leave completed ferments just sitting there, but I'm interested in hearing your thoughts and theories around clearing vs not clearing a ferment prior to distilling.