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Home Brew Forums > Home Brewing Beer > General Techniques > WO HOO!!! Clear beer
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Old 05-15-2008, 05:58 PM   #1
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Default WO HOO!!! Clear beer

I just wanted to announce my first naturally, brilliantly clear beer. And it's a blonde ale so it really shows. In the past I've always used irish moss, and let everything settle in the fermentors, and cold crashed, but I always got some haze. What did I do different this time?

The only thing I can think of is I boiled the crap out of it. I boiled this guy for 90 minutes, and I didn't start the timer until my thermometer said it was boiling. Normally I would start my timer for 60 minutes once I saw "boiling action", however this time I looked at the thermometer at that point and it said I still had at least 15F to go before it was at boil temperature. and this time the hot break was a lot more vigorous than in past brews.

So for everyone who still has haze even though they're using all the finnings, try boiling for longer and make sure to go by the thermometer and not the visual.

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Old 05-15-2008, 06:02 PM   #2
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Way to go! Did you boil for 90 because of DMS, or just as a test?

Given that in CO you are at probably 3000 above sea level, the early boil makes sense.
The other thing you can do to improve clarity is to add some gelatin after you're completely sure fermentation has ceased. It binds to the proteins and yeast and makes them fall out.

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Old 05-15-2008, 06:08 PM   #3
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A good rolling boil certainly helps in the protein break.

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Old 05-15-2008, 06:16 PM   #4
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Originally Posted by blacklab View Post
Way to go! Did you boil for 90 because of DMS, or just as a test?

Given that in CO you are at probably 3000 above sea level, the early boil makes sense.
The other thing you can do to improve clarity is to add some gelatin after you're completely sure fermentation has ceased. It binds to the proteins and yeast and makes them fall out.
I'm in Colorado Springs at 6032' and my water boils at 200 degrees F.
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Old 05-15-2008, 06:32 PM   #5
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Old 05-15-2008, 07:54 PM   #6
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Quote:
Originally Posted by blacklab View Post
Way to go! Did you boil for 90 because of DMS, or just as a test?

Given that in CO you are at probably 3000 above sea level, the early boil makes sense.
The other thing you can do to improve clarity is to add some gelatin after you're completely sure fermentation has ceased. It binds to the proteins and yeast and makes them fall out.
I boiled for 90 because I was using pilsner malt in my blonde and I was informed that I may want to do do an extended boil with that style malt. And I'm guessing being at 5500ft I'm going to boil at a much lower temp.
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Old 05-15-2008, 07:59 PM   #7
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Quote:
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As always...it's much more brilliant in person than in the picture.


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Old 05-15-2008, 08:30 PM   #8
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thats purty. now ive heard that if you pass beer through a filter a couple times you could get it clearer...is this true?

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Old 05-15-2008, 08:37 PM   #9
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I just got a really clear beer by leaving it in the primary for 7 weeks.

I know that seems wrong, but it's true. There is no sediment! Wierd.

No secondary and no filtering. It was like the sediment was packed tightly in the primary and it still bottle carbed fine!

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Old 05-15-2008, 08:47 PM   #10
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Quote:
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thats purty. now ive heard that if you pass beer through a filter a couple times you could get it clearer...is this true?
That's how the pros do it...but if I can get it this clear without filtration, I'm not going to spend the $$$.
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