Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Hazy Beer is a New Thing.
Reply
 
LinkBack Thread Tools
Old 07-03-2014, 07:43 PM   #21
Shuznuts
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Laurel, Md
Posts: 93
Liked 9 Times on 7 Posts

Default

I found one! Heavy metal contaminants are electron acceptors for polyphenol oxidation, not electron donors.


Sent from my iPhone using Home Brew

__________________
Shuznuts is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2014, 10:06 PM   #22
zwiller
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2014
Location: Sandusky, Ohio
Posts: 241
Liked 20 Times on 16 Posts
Likes Given: 25

Default

Once again, your process appears sound but I have a few thoughts. First off, RO water is only good as the system's filter. Went through something similar with another guy and he sent his water in to Ward and it was more alkaline than his tap water. With a TDS meter you could get an idea if it is ok or not. Not sure if your buying or doing RO at home. Another thought is to try the cut with distilled. (I assuming your tap water is pretty bad) Also, acidify sparge and add salts destined for sparge to boil kettle.

IPA 12oz hops 5.5G: 4oz @15m, 4oz 30m hopstand, 4oz dryhop, 2 weeks. After about 3/4 weeks the haze is completely gone and so is most of the dry hop magic...

dsc_7422-640x419-.jpg  
__________________
zwiller is offline
 
Reply With Quote Quick reply to this message
Old 07-04-2014, 03:49 AM   #23
Braufessor
HBT_SUPPORTER.png
Feedback Score: 5 reviews
 
Braufessor's Avatar
Recipes 
 
Join Date: Dec 2011
Location: NE Iowa, Iowa
Posts: 1,920
Liked 447 Times on 318 Posts
Likes Given: 369

Default

My RO is walmart refill station.... and, because I am paranoid, I have sent in a sample of it to Wards on two different occasions Both samples came out good....... My tap water is very hard (275 bicarbonate), but I am cutting 75-90% with RO on almost all beers. Only ones that I cut less are porters, stouts, etc.

Obviously, it can be done, as your beer looks great! I will have to do some more reading, search some threads and reanalyze my process - there has to be something I am missing. Like I said, it is only these highly hopped beers. All of my other beer is crystal clear........

clear.jpg  
__________________
Kegged/Serving: Porter, Session IPA, Dark Mild, Double Citra IPA, Oatmeal Amber Ale, Bo-Pils, Oktoberfest, American Brown Ale
Bottled
: Barley Wine, Sour Belgian Golden on Cherries, Sour Cherry Stout
Primary: Heady Topper Clone, Session IPA, Porter, Plain ol American Ale
Secondary/Lagering:
Future Brews: Heady Topper Clone, Ordinary Bitter, Dortmunder, Pilsner, Scottish 70, More...... More....... Beer.......
Braufessor is offline
 
Reply With Quote Quick reply to this message
Old 07-04-2014, 01:32 PM   #24
zwiller
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2014
Location: Sandusky, Ohio
Posts: 241
Liked 20 Times on 16 Posts
Likes Given: 25

Default

Forgot to mention shuznuts was correct, polyphenols... Great write up by the way.

You can't be too far off. Not sure if you have a pH meter and if you do is your finished pH 4.5 or lower? For my IPAs I mash at 5.4, sparge acidified to same with phosphoric acid, postboil is typically 5.2. I would try sparge acidification/gypsum in the kettle and see if that helps.

Like your pic better than mine!

__________________
zwiller is offline
 
Reply With Quote Quick reply to this message
Old 07-04-2014, 01:44 PM   #25
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,915
Liked 4958 Times on 3589 Posts
Likes Given: 1002

Default

Quote:
Originally Posted by zwiller View Post
Forgot to mention shuznuts was correct, polyphenols... Great write up by the way.

You can't be too far off. Not sure if you have a pH meter and if you do is your finished pH 4.5 or lower? For my IPAs I mash at 5.4, sparge acidified to same with phosphoric acid, postboil is typically 5.2. I would try sparge acidification/gypsum in the kettle and see if that helps.

Like your pic better than mine!
That's about what I do too. I don't always acidify my sparge water, if I sparge with 100% RO water, but if I use any tap water at all in the sparge water, I acidify it to a pH of 5.9 at most. Postboil pH is 5.1-5.2.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 07-04-2014, 02:00 PM   #26
Wayne1
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Wayne1's Avatar
Recipes 
 
Join Date: Mar 2008
Location: Littleton, Colorado
Posts: 1,071
Liked 72 Times on 45 Posts
Likes Given: 9

Default

Quote:
I AM a clarity nut- but never use gelatin as I want a vegan-friendly beer.
Yooper et al,

If you would ever care to fine your beer with a vegan alternative to gelatin, try Biofine Clear. Both Northern brewer and Midwest sell it.

I use it in my micro at a rate of 1 liter per 10 bbls. The beers drop beautifully bright within 2 days. I was seriously thinking about getting a filter during start-up, but using Biofine Clear has eliminated all need for one for tap room service.
Wayne1 is offline
 
Reply With Quote Quick reply to this message
Old 07-04-2014, 02:00 PM   #27
Braufessor
HBT_SUPPORTER.png
Feedback Score: 5 reviews
 
Braufessor's Avatar
Recipes 
 
Join Date: Dec 2011
Location: NE Iowa, Iowa
Posts: 1,920
Liked 447 Times on 318 Posts
Likes Given: 369

Default

Quote:
Originally Posted by zwiller View Post

You can't be too far off. Not sure if you have a pH meter and if you do is your finished pH 4.5 or lower?
Wen you say "finished pH" are you talking wort in the boil kettle or post fermentation/beer in glass? What pH should I be looking for when it is "finished?" I do have a pH meter.

Quote:
Originally Posted by zwiller View Post
Like your pic better than mine!
It does help that those were Lagers Dortmunder and O'fest. My IPA's still look like a glass of Orange Juice

Thanks for the help
__________________
Kegged/Serving: Porter, Session IPA, Dark Mild, Double Citra IPA, Oatmeal Amber Ale, Bo-Pils, Oktoberfest, American Brown Ale
Bottled
: Barley Wine, Sour Belgian Golden on Cherries, Sour Cherry Stout
Primary: Heady Topper Clone, Session IPA, Porter, Plain ol American Ale
Secondary/Lagering:
Future Brews: Heady Topper Clone, Ordinary Bitter, Dortmunder, Pilsner, Scottish 70, More...... More....... Beer.......
Braufessor is offline
 
Reply With Quote Quick reply to this message
Old 07-24-2014, 07:28 PM   #28
zwiller
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2014
Location: Sandusky, Ohio
Posts: 241
Liked 20 Times on 16 Posts
Likes Given: 25

Default

Sorry, not sure how I missed this...

Finished pH to me means post fermentation but prior to carbing. The goal is 4.5 or lower.

__________________
zwiller is offline
Braufessor Likes This 
Reply With Quote Quick reply to this message
Old 07-24-2014, 07:34 PM   #29
Dylan42
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Dylan42's Avatar
Recipes 
 
Join Date: Jun 2012
Location: Port Orchard, Warshington
Posts: 212
Liked 22 Times on 17 Posts
Likes Given: 8

Default

I noticed a huge difference after I started cold crashing. On my latest brew I tried throwing my Irish moss in at 30 min left in the boil to see if it makes any difference in helping clear out the beer instead of at 15 min. Good luck clearing your next brew!

__________________

Brew Daze Brewing
Tapped-Low efficiency Dead Ringer :(
Secondary Dry Hopping- Chinook Pale
Primary-Pliny the Toddler
On Deck- Something of a belgian style

Dylan42 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hazy beer SteelPeat All Grain & Partial Mash Brewing 11 06-03-2013 11:24 PM
Hazy Beer mtbndive Beginners Beer Brewing Forum 21 12-28-2011 04:05 PM
Hazy beer ? maxamuus Beginners Beer Brewing Forum 11 09-19-2010 08:52 PM
why is my beer hazy? Gritsak Beginners Beer Brewing Forum 15 12-11-2009 04:39 PM
Hazy Beer Chuganator Recipes/Ingredients 24 05-01-2007 08:19 AM



Newest Threads

LATEST SPONSOR DEALS