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Old 03-16-2007, 07:06 PM   #1
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Default Hazy Beer

I recently made an IPA and rite now im at my second week of clearing, took a sample out and noticed it is'nt clearing to well. Would adding some irish moss in to the priming solution help it clear out in the bottles?

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Old 03-16-2007, 07:10 PM   #2
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Irish Moss only works in the boil.

From here your choices are Polyclar or Gelatin.

I recommend the gelatin for clearing.

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Old 03-16-2007, 07:12 PM   #3
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I'd recommend doing nothing for now, unless you can drop the temp and do a cold-conditioning. Give it time.

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Old 03-16-2007, 07:13 PM   #4
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Having had many hazy beer experiences as of late, I can commiserate.

To answer your question. No.

Irish moss is used during the boil and it clears out proteins that will cause chill haze later on. If it is yeast (which I am very sure it is) that you want to clear up you can do two things, use finings such as gelatin, or... wait.

If you are bottling, I would say wait, which is what has been recomended to me. Using finings such as gelatin may do such a thorough job of dropping out the yeast that you will not have enough to carbonate when you bottle.

Try moving it somewhere colder and give it a few more weeks. The cold will help the yeast settle. I am waiting on a batch to do the same right now.

good luck

(edit)
man, I type slow I guess.

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Old 03-16-2007, 07:53 PM   #5
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Ok i guess ill just bottle put at 70 for a few weeks then drop to 60 for the rest of the weeks...

I used a teaspoon in the boil , grains were 3/4lb Munich grain, 1/4lb 20LCrystal. Amber, wheat and light extract to equal 8 lbs. With 7.5 oz of hops. Is there anything in the recipie or any mess up in the process that could cause this?
thanks for any help.

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Old 03-16-2007, 07:54 PM   #6
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Not to hijack the thread but... how long do you guys leave the gelatin in? I know you don't take it out, but I mean from gelling to kegging/bottling?

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Old 03-16-2007, 08:00 PM   #7
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Quote:
Originally Posted by omniscientomar
Not to hijack the thread but... how long do you guys leave the gelatin in? I know you don't take it out, but I mean from gelling to kegging/bottling?

We put it in the secondary when when transferring from the primary. So it sits on there for about two weeks.


We haven't had any problems with bottle carbonation because of the gelatin but it has only been two batches. Has anybody else heard of that being an issue?



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Old 03-16-2007, 08:12 PM   #8
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Sparkoloid works well too.

Chitesan is good.

Since I now filter I have clear beer. But I used to know which were positive charge and which were negative charged finings. Don't seem to remember now.

Isingglass is good too and works much better than gelatin.

Stabifix will get rid of chill haze but you have to filter it out.

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Old 03-16-2007, 08:19 PM   #9
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From what I understand, gelatin and isinglass are more ideal in kegging situations. You do not filter them out. They go in the keg and settle to the bottom. With bottles you may have to add yeast at bottling time as there may not be enough in suspension after using finings.

Here is an article on finings from byo:

http://byo.com/feature/508.html

hope that clears things up.

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Old 03-16-2007, 08:22 PM   #10
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When I used to bottle, I never had to add yeast at bottling time. He should be fine.

There are always yeast in suspension, unless you filter.

If you are worried about that, then suck up a small bit of trub when you siphon to your bottling bucket.

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