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Old 02-23-2012, 04:47 PM   #21
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I believe that beer wasn't served in glass until brewers figured out how to make translucent, light-colored beers. Before that, dark and murky beers were served in opaque vessels. So obviously, the answer is to pour your beer into a stein and say, "Yup, this is how they used to make 'em."

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Old 02-28-2012, 09:06 PM   #22
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How did this turn out? I have a young IPA that looks very similar to the one in your picture and I'm hoping a week or so in the fridge will fix it.

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Old 02-28-2012, 10:05 PM   #23
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[QUOTE=scottland;3811912]IPAs do not have to be inherently 'cloudy' or hazy. I hate when I see posts like that. Here's a picture of my double IPA with 17oz of hops in a 6 gallon batch. There's even a little condensation on the the glass.

My point is, there's probably another reason your beer is hazy other than the fact it's an IPA. It might be starch haze, suspended proteins that didn't fall out as break, chill haze, yeast in suspension, etc, etc. My money is on starch haze, which are nearly impossible to clear.

How do you eliminate starch haze in the first place?

how can you eliminate haze (other than Irish Moss) in the first place?

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Old 02-28-2012, 10:10 PM   #24
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I eliminate chill haze by chilling the hot wort down to pitch temp in 20 minutes or less. My APA was crystal clear,my IPA was just a hair misty. Same basic recipe,only difference is the hop schedule. The APA uses 2oz hops in 2 late additions,the IPA 4.5oz in 3 additions,with 1.5oz dry hop for 6ozs total.
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Old 02-29-2012, 12:20 AM   #25
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Serve it in opaque ceramic steins. Problem solved.

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Old 02-29-2012, 02:01 PM   #26
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I'm guessing the reason mine is cloudy to begin with is because I used so many hops that it was almost impossible to siphon, so I poured it into the fermenter through a strainer so I would lose as little wort as possible. I had a mesh grain bag around my autosiphon and it would clog up after about 5 seconds of flow. I figured a lot of the proteins would fall out if I just cold crashed a few days before bottling, but that doesn't seem to be the case.

Anyway...is there anyway this haze goes away or will I have to live with it? Tastes delicious either way.

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Old 02-29-2012, 02:41 PM   #27
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Quote:
How do you eliminate starch haze in the first place?

how can you eliminate haze (other than Irish Moss) in the first place?
Starch haze comes from:
Extract: Steeping grains that needed to be mashed
All-Grain: Incomplete conversion of the starches to sugar. This could be for a number of reasons, but the main culprits are: Not stirring the mash well enough to break up dough balls, resting at too low of a temperature, or not resting long enough.

Performing an iodine test is the best way to make sure you've fully converted your mash. Starch haze is easy to prevent, but impossible to clear.

As for chill-haze, check this blog post: http://bertusbrewery.blogspot.com/20...hill-haze.html Those are some best practices to prevent chill haze.
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