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-   -   Brilliant clarity without cold crashing (http://www.homebrewtalk.com/f39/brilliant-clarity-without-cold-crashing-387964/)

gelatin 02-07-2013 02:59 AM

Brilliant clarity without cold crashing
 
I'm 14 batches in and I have yet to be able to produce a beer with perfect clarity. I use whirlfloc and primary for 3-4 weeks. I've tried adding gelatin and waiting a week with only minor effect. I'm not dry hopping. I've both filtered wort and dumped everything.

I've thought about longer primaries, but if that was going to clear things up shouldn't they have cleared up in the bottles after several months?

The only thing I haven't done is cold crash because I don't have the facilities to do this. I'm a little confused though because after refrigerating for several days, shouldn't that have the same effect in bottles?

I'm starting to think there's some sort of process error I'm making. What could cause a lack of clarity? I've done extract batches and all-grain BIAB without noticeable difference.

PhelanKA7 02-07-2013 03:04 AM

What kind of water are you brewing with? Are you treating said water at all? High levels of bicarbonate can cause haze in your beer despite filtering/finings/etc.

gelatin 02-07-2013 03:11 AM

I'm brewing with Chicago city water. I'll add some CaCl usually, gypsum occasionally, and lactic acid if the water calc says I need it. I only have PH test strips but things seem to be in the right range there.

HCO3- is at 129ppm by the water report. A little highish but nothing crazy at all. Should I look at diluting with distilled?

pelipen 02-07-2013 03:15 AM

I've never had a batch that didn't clear with a few weeks in the fridge. I've never had an immediately clear batch either. I think whirlfloc helps it clear faster, but time in the bottle in the fridge will clear. Even my wheats went clear and I had to stir them up.

PhelanKA7 02-07-2013 03:17 AM

Quote:

Originally Posted by gelatin (Post 4874209)
I'm brewing with Chicago city water. I'll add some CaCl usually, gypsum occasionally, and lactic acid if the water calc says I need it. I only have PH test strips but things seem to be in the right range there.

HCO3- is at 129ppm by the water report. A little highish but nothing crazy at all. Should I look at diluting with distilled?

You could try diluting. Not sure if gypsum could be responsible for clouding your beer or not. I'd let someone else weigh in on the conversation that has more experience with water chemistry than I.

gelatin 02-07-2013 03:19 AM

I have trouble keeping bottles in the fridge for more than a few days. For some unknown reason they disappear after that, so I'll try longer fridge times on some of my current batches and also look into the distilled dilution. Thanks guys.

NanoMan 02-07-2013 03:21 AM

U need to determine if the lack of clarity is yeast vs protein-phenol. An excellent product for polyphenols BrewBrite. Fot yeast, pitch rate is very important I'm working on these same issues.

Cheers!

eric19312 02-07-2013 03:23 AM

Yep a week in the fridge. Then let it sit on counter 15-30 min before opening. Magic!

gelatin 02-07-2013 03:25 AM

Yeast wise, I'm solely a dry yeast user so far. I use one pack on 2.5 gallon and 5 gallon batches and don't notice a difference there so I doubt it's under-pitching as a primary issue. My most used yeast is nottingham, so it shouldn't be a flocculation issue.

With the BrewBrite, that can't go bad can it? I've got some from the early 90's that I can get for free.

rkorn74 02-07-2013 03:27 AM

Just my two cents, but how does it taste? Clarity might be important for competitions, but doesn't matter much for anything else. If your beer tastes great, don't sweat the clarity.


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