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Old 02-09-2005, 12:18 PM   #1
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Default Brown Ale Question

I'm going to the HBS tonight to get my ingredients for an American Brown Ale...quick question, I saw one recipe that added 1/4 cup of lactose to the secondary....any thoughts one this, style-wise?

Also, kind of a generic question, but I've yet to brew up a beer that is as clear as commercial brews. Even after using Irish Moss in one of them. Do the commercial guys just filter the hell out of it, or dump a lot of finings into it, or it there a step I'm missing? (I always rack to a secondary, BTW)....

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Old 02-09-2005, 01:04 PM   #2
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many of them (if not all) use DE to filter the beer. but, i've never used irish moss and my brews are clear. i use a plastic bucket primary, carboy secondary, use good racking techniques, GOOD CLEANING AND SANITATION. plus, i force carbonate in a keg, so i basically have sediment free beer to drink. also, a good, full rolling boil helps for clear wort.

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Old 02-09-2005, 01:32 PM   #3
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Quote:
Originally Posted by DeRoux's Broux
many of them (if not all) use DE to filter the beer. but, i've never used irish moss and my brews are clear. i use a plastic bucket primary, carboy secondary, use good racking techniques, GOOD CLEANING AND SANITATION. plus, i force carbonate in a keg, so i basically have sediment free beer to drink. also, a good, full rolling boil helps for clear wort.

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I've heard the term "rolling boil" several times in the past, can you explain that one to me?
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Old 02-09-2005, 02:07 PM   #4
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Quote:
Originally Posted by NUCC98
I've heard the term "rolling boil" several times in the past, can you explain that one to me?
i should have used "vigorous". i try to boil my wort on as high a temp i can, w/out it boiling over, for the full duration of the boil. this helps w/ hot break. also, try whirlpooling your wort (w/ your stainless spoon, laddle, etc) while it's cooling, but avoid splashing to introduce unwanted nasty's from the air. this helps to settle the cold break.
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Old 02-10-2005, 06:03 PM   #5
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Quote:
Originally Posted by DeRoux's Broux
many of them (if not all) use DE to filter the beer. but, i've never used irish moss and my brews are clear. i use a plastic bucket primary, carboy secondary, use good racking techniques, GOOD CLEANING AND SANITATION. plus, i force carbonate in a keg, so i basically have sediment free beer to drink. also, a good, full rolling boil helps for clear wort.

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Forgot to ask before...but what exactly is "DE"?
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Old 02-10-2005, 07:46 PM   #6
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DE stands for diatomaceous earth. it's a non-toxic substance made up from crushed fossils of freshwater organisms and marine life. sounds yummy hu?

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Old 02-10-2005, 08:12 PM   #7
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Actually, I don't think DE is crushed. It's the skeletons of diatoms, which are tiny to begin with.

In my expereince, the most common clarity issue homebrewers have is chill haze. I know it's my most common flaw and always has been. So, try to avoid the chill-haze causing mistakes like hot side aeration.

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Old 02-10-2005, 09:14 PM   #8
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Quote:
Originally Posted by Janx
Actually, I don't think DE is crushed. It's the skeletons of diatoms, which are tiny to begin with.

In my expereince, the most common clarity issue homebrewers have is chill haze. I know it's my most common flaw and always has been. So, try to avoid the chill-haze causing mistakes like hot side aeration.

Hot side aeration??????? Please, enlighten.....
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Old 02-10-2005, 09:44 PM   #9
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I just put my first batch of brown ale into secondary.....Its actually a recipe i found for Nut brown ale, and then i added a lb of honey to hopefully give it a bit more kick. Tasted it to day and its gonna be good!

HSA was explained to me by Janx, and as i understand it , it is when you are introducing air into the wort while its hot still. ex. pouring your hot wort into your fermenter through a strainer will cause HSA. To avoid it, cool your wort before you do anything to it after the boil.....correct me if im wrong anybody. Im pretty new to this myself.

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Old 02-10-2005, 09:57 PM   #10
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Yep that's right...hot side aeration is any aeration of the mash or wort before it's chilled. So if you pour your hot wort into a fermenter or something, you're gonna get a lot of HSA. HSA can cause chill haze and some off flavors, but I don't want to stress anyone. It's not all that big a deal. Avoid it the best you can, but you kind of have to go out of your way to make it a major problem.

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