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Old 07-25-2012, 02:11 AM   #1
ericrdb
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Default Clearing torrified wheat?

I added 6oz of torrified wheat for head retention in a honey blonde (currently fermenting in primary).

I now just read that for extract brewers, torrified wheat may produce cloudy beer due to starches suspended or something.. Evidently, I'm better off using carapils in the future.

Meanwhile, options to clarify this beer?

I've got gelatin on hand, would that do the trick?

Thanks!

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Old 07-25-2012, 02:35 AM   #2
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If you can: just put the fermenter in a fridge for.a day or two (cold crashing)

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Old 07-25-2012, 03:05 AM   #3
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Quote:
Originally Posted by ericrdb View Post
I added 6oz of torrified wheat for head retention in a honey blonde (currently fermenting in primary).

I now just read that for extract brewers, torrified wheat may produce cloudy beer due to starches suspended or something.. Evidently, I'm better off using carapils in the future.

Meanwhile, options to clarify this beer?

I've got gelatin on hand, would that do the trick?

Thanks!
You can try the gelatin, it won't hurt. For the record torrified wheat needs to be mashed. Next time mix it with some pale malt and do a simple mini-mash.
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Old 07-25-2012, 05:52 PM   #4
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Thanks! I'll probably do both. With cold crashing, what's a good temp? Say, 50F or so?

How do I do a mini mash? Equal amount of any pale malt with the wheat? Just steep like usual? Love to try that next time.

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Old 07-27-2012, 04:41 AM   #5
ericrdb
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Found these links insightful, thought the next reader with the same questions may enjoy:

Mini mash details:
http://www.homebrewtalk.com/f36/base...-ratio-241174/

Cold crashing how-to:
http://www.homebrewtalk.com/f39/cold...68/index2.html
- heat one cup of water with a tablespoon of unflavored gelatin. Do not boil, let sit and slightly cool.
- transfer primary to bottling bucket
- add jello mixture to bucket and stir slightly
- put lid on bottling bucket cover with foil. No airlock
- cold crash brew for 48 hrs (38F is good)
- add priming sugar and then bottle
- let bottles condition at room temp for several weeks

Calculating appropriate priming sugar amount, accounting for temp in the calculation:
http://www.northernbrewer.com/priming-sugar-calculator/

Cheers

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