Originally Posted by tnnsstud12
Help...Brewed a moderately hopped ~45IBU AG wheat with 4lbs two row, 4 lbs white wheat, and 1/2lb 10L caramel on 2/26. Hopped with willamette pellets and no grain bag so there was a fair amount of trub when I racked it. Original gravity of 1.056. Fermented with US-05 at 65, racked to secondary on 3/10 after pretty vigorous fermentation and gravity stopped at 1.018. After the past 10 days in secondary my beer is not dropping clear at all. The top two inches or so are clear but the rest is hazy white. Should I be worried about this at all or be patient and give it more time to clear. I was thinking of cold crashing and adding some gelatin or does this look like I just need to let it do it's own thing. When racking to secondary it had a slightly off taste but nothing awful so infection has also crossed my mind.
Let me know what you all think.
Pictures are here http://cid-bab8f2236c7b785d.skydrive.../Beer%20Photos
I would say that most wheat beers aren't clear, at least for a while, so I wouldn't worry about that. But after looking at the picture, I just don't know what to think. Is your beer really that color, or is that the lighting? It's definitely very odd. Does it smell sour? Does it seem "off"?
I guess you could wait a week and see. Either it'll get better, or it'll get worse. If it's better, then it can be bottled. If it's worse, well, then you'll know for sure.