jb6923

Recipes 

OK, so I'm pretty proud of my brewing for the most part. I've only been at it for 6 months or so. My brews are pretty darn tasty too, but I have an issue. I know that people have talked about beer clarity in other threads, but usually its like about whirlpooling or cold break material... I was hoping to get a synthesis response from the people who are truly "in the know". It hasn't been a big deal to me that my brews have been hazy, but I'm sorta OCD like that and want something that looks pretty, haha.

jb6923

Recipes 

It wasn't very clear so I'd like to add that I am looking for a list of, start to finish, everything I can do for a clear beer.

rocketman768

Recipes 

In the boil: whirlfloc
In primary or secondary: gelatin
Whirlpooling and all that: doesn't really help much in my experience

For the gelatin, use between 1 tsp and 1 tbsp in a 5 gallon batch. Bloom it by placing in a little cool water for 15 minutes, then heat the solution to about 180F or so (don't boil!). Then chuck into primary or secondary a couple of days before bottling. The last batch I did this with turned out to be the clearest beer I've made yet.

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Edcculus

Recipes 

I agree completely with rocketman. I usually end up with clear beer after whirlfloc. If that doesn't work, gelatin in the keg and a few days in the keezer turn out a brilliantly clear beer.

Nurmey

Recipes 

I use whirlfloc or Irish moss and time. Personally I think time is the biggest factor since I've made plenty of crystal clear beers without adding any clearing agent.

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brrman

Recipes 

Your choice of yeast will also determine how much a beer will naturally clear.
Whirlfloc has done wonders for my beers

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SamuraiSquirrel

Recipes 

+1 for time. I had a really hazy beer when it was young. I forgot about a few bottles that sat in the fridge for a couple months. Couldn't even tell it was the same beer from looking at it. It was crystal clear.

Malticulous

Recipes 

Watter has something to do with it, especially with all grain. Out of balance watter can extract more protein.

With all things brewing I think it's all about time and temperature. Proper use of temperature can minimize time.

I've made clear beers with out Irish moss and cloudy ones with it. I have my process down so well now that all of my beers are clear and I've never used finings.

auniverseaway

Recipes 

Has anyone ever tried putting their secondary into a refrigerator at 40-45 degrees for a few days at the end to get the yeast to fall to the bottom? I'm debating this technique.

Malticulous

Recipes 

That will work. I use this mini fridge that goes down to 31F. It's my crasher. I leave green beer in there for at least a week before I bottle.



I ferment in this chest freezer (Dunkel Weiss and a IPA are going there now.)



This is my beer fridge and I have a lager in it too.



Temp control is the most important thing in brewing.