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jrhammonds · 10-01-2012, 04:58 PM

I brewed an All-Grain Helles yesterday and was quite dissapointed to see how hazy, cloudy, milky the finished, boiled wort was going into the carboys. I do a mash recirc with a false bottom and a march pump for the last 15 minutes of the mash. Once clear, I did a 45 minute fly sparge (gravity fed into the boil kettle, I bypass the pump on the sparge to allow for gravity extraction). I had really clear wort going into the kettle. Then, after 15 minutes of the boil, a fantastic hot break: Egg Drop Soup Bigtime!

After 90 minutes I begin chilling (I have a 50ft. Jamil-style immersion chiller with Whirlpool) and was able to get below 90F really quickly, and then down to 50 with an iced pre-chiller. I assumed that the cloudy/milkiness was from the whirlpool and trub still in suspension, but after a 15 minute rest post whirlpool, I had a hazy, cloudy, floury, wort into the carboys? Ideas? I did add yeast nutrient about 15 minutes before flameout? Could that have given the haze? Thoughts?

billl · 10-01-2012, 05:14 PM

In my experience, the clarity of the wort going into the fermenter doesn't really correlate with the clarity of the finished beer. If you had a good hot break and a good cold break, gravity should drop everything else out eventually.

BrewinHooligan · 10-01-2012, 05:19 PM

Quote:

Originally Posted by billl

In my experience, the clarity of the wort going into the fermenter doesn't really correlate with the clarity of the finished beer. If you had a good hot break and a good cold break, gravity should drop everything else out eventually.

+1, also using Whirlfolc makes a huge difference for me at least. It helps to coagulate the protiens and drop them out of suspension.

jrhammonds · 10-01-2012, 05:59 PM

I hear ya; just a little concerned on this one, it seemed extra milky/cloudy. It was my first time using the whirlpool, so I was unable to detect a cold break given the continually agitated wort. We'll see after fermentation I suppose. I was wondering if anyone had any knowledge on Yeast Nutrient contributing some haze?

billl · 10-01-2012, 06:43 PM

Yeast nutrient is generally a bunch of protein (often in the form of dead yeast hulls). I wouldn't be surprised at all if that clouded up a brew a bit. It should drop out on the same type of timescale that dormant yeast does.