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Old 04-11-2013, 01:33 PM   #1
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Default Clarity in Question

Well my Irish red is very tasty I must say, however I have a question about the clarity of my beer after refrigeration. I have my beer perfectly carbonated, so I have been chilling a few brews. I pulled one out, and the clarity it once had is now gone. What has happened to my brew?



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Old 04-11-2013, 01:37 PM   #2
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Sounds like chill haze to me. You can use Irish Moss at the end of the boil and then cool it down to pitching temps as fast as you can to help with that. Or you can leave the beer in the fridge for a couple of weeks and the haze will drop out.

Just cosmetic though and does not affect the flavor any.



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Old 04-11-2013, 01:38 PM   #3
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Chill haze, caused by proteins still in suspension. There are a couple fixes for this while you are making the beer (irish moss, quick chilling, cold crashing, etc.) but not much to do after the beer is in the bottle. Fortunately, it only affects the appearance and not the taste!


Which is pretty much what Varmintman just said while I was typing

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Old 04-11-2013, 01:51 PM   #4
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Thanks guys. Brewing an English Bitter right now. I bought Irish moss the last time I hit the brew store, so hopefully this will help. I am at pitching temps in 6 mins, so I think I am good with that, and clarity in the bottle at warm temps is super clear!

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Old 04-11-2013, 01:58 PM   #5
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The best fining agent, in my opinion is gelatin. Irish moss helps, but its never as clear as with gelatin. It may be a little bit more work, but if you want your beer to be crystal clear, use that.

Put 1 pouch of knor no flavor gelatin in 1 cup of hot water (60-70 ºC). Wait for it to cool down (ice bath), put it in your fermenter 2-3 days prior to bottling and but the fermenter in your fridge or in the coolest place you can find (above 0ºC of course). Then when you bottle, just make sure you don't disturb the bottom and you'll have crystal clear beer!

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Old 04-11-2013, 02:03 PM   #6
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Chill haze is actually an interaction between proteins and polyphenols. Someone helpfully posted this link in another thread recently. From the linked article:

Quote:
By the time the wort finishes fermenting, a large amount of the polyphenolic material and protein has been removed by adhesion and coagulation, and it has then sunk to the bottom of the fermenter. However, what remains of these two compounds is what can cause chill haze.
Proteins and polyphenols zip around in the beer when it gets cold, and each seeks a partner. But as soon as the beer warms up, the partners separate. As the temperature cools again, the proteins and tannins pick new partners. Over time some of the partners form permanent bonds with each other, and the chill haze becomes permanent haze.
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Old 04-11-2013, 02:27 PM   #7
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Well, at least the good news is that it hasn't changed the taste of the beer that I can tell. I was just hoping for a nice crisp look. Have any of you used Krystal Clear?

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Old 04-23-2013, 04:55 PM   #8
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I had the same problem with my irish red. Did you use wpl004?

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Old 04-23-2013, 07:13 PM   #9
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Quote:
Originally Posted by Frige View Post
I had the same problem with my irish red. Did you use wpl004?
Chill haze has nothing to do with the type of yeast. As mentioned above chill haze is an interaction between proteins and polyphenols.
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Old 04-24-2013, 12:06 PM   #10
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Ok so why is my blonde made with wpl001 clear as a bell and the irish red made with wpl004 looks like mud? Both were fermented at the same temp, same length of and time and cold crashed to 35 degrees.



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