Floaties, Like or Dislike!?

Yes. Say 3 days in the fermenter then perhaps another week in secondaries (winemakers "demijohns" fitted with airlocks)
I could actually watch the beer clearing,the liquid at the top appreciably darkened,spreading slowly downwards.
The quickest I ever managed was a week from pitching the yeast to drinking acceptably clear beer.
This was helped by the relatively low strength,around 4 to 5 % ABV.

 

Question: If increased floaties are a function of time, is there any way to reincorporate them into the beer after an extended period before drinking? Obviously one wouldn't want to shake a beer like a can of spraypaint, but maybe a vigorous stirring?

 

I know, right. Fuckin' newbies.

 

Here's the rub. That would normally be true, but with NEIPAs, there's a LOT more going on than in "regular" beers.

The short answer is: No.

The long answer is: It depends. If we're just talking about NEIPAs then the reason that you can't reincorporate the floaties (lees) is because the yeast strains used usually flocculate to form a tight, compact yeast cake which results in very clear beer. However, NEIPAs have high polyphenol content, from both the grist (wheat, oats, rye, spelt, etc.) and from the massive amount of hops used, so this causes the usually very flocculant yeast to stay in suspension for longer periods of time. However, when they DO fall out of suspension, they form the same tight, compact cake in the bottom of the bottle or can that they usually would in the bottom of the fermenter, and thusly you get the "snowglobe" effect when you pour your beer because the dissolved CO2 that is in solution uses that yeast as nucleation points and disturbs at least part of the cake at the bottom of the can when the package is opened. Compare these beers to pouring the last bit of your hefeweizen, which use yeast with low flocculation, and you'll see a dramatic difference as that yeast smoothly reincorporates into the beer.

 

Yuck

 

I don't mind it I think of them as a little snack while drinking protein

 

Right, if you aged something and it has the sea monkeys in 'em, then at least use a filter or decanter or..anything. If it's just old beer, like the 10 year old Tsingtao I once had which had a half inch of sediment (probably lead and Mercury for all I know).... or a new murk-beer that looks like poorly stirred Metamucil, hell no.

 

I prefer my cloudy beers to look clean. I haven't had many beers from Trillium with a lot of chunks in it that wasn't at least a month old, and even then very little. I have never had a snow globe beer or even loads of floating chunks like in some other hazy IPAs I've had. The worse offender for me I think was Lawson's & Otter Creek's Double Dose from last year. I had 3 bottles and each had about 2 inches of sediment at the bottom of my glass and turned into a snow globe when I swirled the glass. Still tasted good though... Now that I think about it too a lot of Belgian beers I've had had loads of yeast at the bottom, and I don't mind it. I usually mix it in as I drink by swirling my glass. If all that is left after drinking is a clump of sediment at the bottom then I wash it out, but the liquid goes down.

 

I poured about 2/3 in without trying to moderate it in any way, and when I was about half done, I poured the rest of the can in...

 

I can tolerate it up to a certain level. One of my favourite local IPA's is unfiltered and has lot of a very small particulates that are noticeable, but it doesn't bother me. Now, "chunky" as some of you guys are saying, sounds absolutely disgusting. I've fortunately never experience a beer like that.

 

The only time I am willing to put up with stuff floating in my beer, is if it is a bottle conditioned Belgian style beer, a Hefeweizen , or Kristallweizen. Any other style that has stuff floating around in it automatically gets a half point, up to a full point, reduction in the rating.

 

I don't like leftover yeast from the bottom of the bottle/can in my beer thanks. Majority of the time, not all but over half, when I pour one and one glass as no floaties and the other does I do taste a difference. Not huge and off putting necessarily but there is a definite change from one glass to the other.

I wish there was a way to see if the can will have a lot in the bottom or not. I know we can read the can but you never know the severity and before you know it, its in the glass.

 

Lately I just treat them like they are all the same, and do a careful pour leaving an inch behind. Just playing it safe, afaic.

 

Founders has been the subject of discussion for this in the past (and there have been other threads besides the one below):
https://www.beeradvocate.com/community/threads/whats-this-snot-like-stuff-in-my-beer.102906/

 

I don't mind floaties... unless I'm served, say, a Hoegaarden from the very bottom of the keg and it looks like soup (has happened to my MIL before - I asked her to send it back)

 

Yo. Is
Pauwel Kwak still a cornflake mess?

 

John Kimmich might disagree with you.

 

As long as I can't actually feel it in my mouth I don't mind it at all.

 

Why would it? Outside of some adventurous new breweries making interesting and sometimes great new beers and experimenting, the broad range of UK/Irish brews that I have known are totally satisfying and traditional. Complete. I do remember some older bottle conditioned Blue Bird Bitter that were cloudy and delicious. Floaties in two year old German beer is old beer. Knowing which is which isn't very tough. I love NEIPAs and have no dog in this disquisition.