Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Clearer beer?
Reply
 
LinkBack Thread Tools
Old 02-01-2013, 05:18 PM   #1
jongrill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Howell, NJ
Posts: 180
Liked 8 Times on 8 Posts

Default Clearer beer?

I'm three batches in on my beer brewing hobby and every day I am learning something new. Today I am trying to research how to have "clearer" beer.

My last batch, a rye ale, sat in the fermenter for three weeks. It didn't seem to be less cloudy than a beer I left in a fermenter for two weeks.
Is there a way to make my beer have a more more clear appearance?

__________________
jongrill is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2013, 05:19 PM   #2
Pontiac_Guy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Columbus, Ohio
Posts: 83
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Try Irish moss at the end of your boil

__________________
Pontiac_Guy is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2013, 05:20 PM   #3
Varmintman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: idaho falls, idaho
Posts: 2,103
Liked 662 Times on 416 Posts
Likes Given: 828

Default

Cold break after the boil will help along with fining agents. A week in the fridge after it has carbed will help a lot as well.

__________________
Varmintman is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2013, 05:34 PM   #4
jongrill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Howell, NJ
Posts: 180
Liked 8 Times on 8 Posts

Default

Quote:
Originally Posted by Varmintman
Cold break after the boil will help along with fining agents. A week in the fridge after it has carbed will help a lot as well.
Cold break?
__________________
jongrill is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2013, 05:35 PM   #5
jongrill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Howell, NJ
Posts: 180
Liked 8 Times on 8 Posts

Default

Quote:
Originally Posted by Pontiac_Guy
Try Irish moss at the end of your boil
What will that do?
__________________
jongrill is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2013, 05:38 PM   #6
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1078 Times on 785 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by jongrill View Post
Cold break?
Quote:
Originally Posted by jongrill View Post
What will that do?
A quick chilling will cause a "cold break", basically a coagulation of break proteins from the boil. This will allow them to fall out more freely, and produce a clearer beer.

Also, a week or two in the fridge will clear up most "chill haze", which is also cause by proteins.

And.... irish moss or Whirlfloc at about 10 mins left in the boil will work wonders for protein coagulation.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2013, 05:41 PM   #7
julioardz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Posts: 370
Liked 65 Times on 51 Posts
Likes Given: 1

Default

This blog has some helpful information, and pictures of beautiful clear beer. Here is different post on the use of gelatin.

I don't remember if he says it in there, but in my experience, these methods don't substitute for one another, but when used collectively, can produce a crystal clear beer.
__________________
julioardz is offline
beargrylls Likes This 
Reply With Quote Quick reply to this message
Old 02-01-2013, 05:44 PM   #8
rklinck
Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
rklinck's Avatar
Recipes 
 
Join Date: Nov 2012
Location: Washington, DC
Posts: 672
Liked 66 Times on 55 Posts
Likes Given: 49

Default

Cold break refers to cooling the wort quickly after the boil. The faster you cool the wort, the less chill haze you will have in the finished beer. Irish moss/Whirlfloc causes the proteins to clump together, so you get bigger pieces of trub. It will make the trub layer more compact in your fermenter.

You can also "cold crash" your fermenter before bottling/kegging. That means getting the temperature down to near freezing and holding it there for a few days, which causes some of the yeast to fall out and takes some of the other material that is in suspension out as well. If you have a spare fridge, this is a good place to do it. Otherwise, an ice water bath tends to work well.

With all that said, nothing will replace letting the beer sit in the bottle/keg in the refrigerator for a good amount of time before serving. I use Whirlflock, get a very good cold break with my wort chiller, and cold crash my beers for a week prior to kegging. With all of that said, my beer remains cloudy/hazy. It tends to clear up after it has been in the keg in the fridge for about two or so weeks.

__________________
rklinck is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2013, 05:50 PM   #9
scottland
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Chandler, AZ
Posts: 2,117
Liked 138 Times on 105 Posts
Likes Given: 12

Default

If you aren't adding Irish Moss or Whirlfloc in during the boil, that is the biggest source of your haze. Irish moss and Whirlfloc are known as kettle fining agents. As rklinck mentioned, they cause proteins to clump together, once the proteins clump together enough, their molecular weight is such that they sink to the bottom of the kettle.

Both irish moss and whirlfloc are dirt cheap. Your LHBS will have them. Add one or the other when there's 10-15 minutes left during the boil. You'll notice much, much clearer wort going into your fermenter.

That will make the biggest difference.

__________________
http://www.bertusbrewery.com/
scottland is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2013, 05:55 PM   #10
cram
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Poway, CA
Posts: 308
Liked 26 Times on 21 Posts
Likes Given: 1

Default

Besides whirfloc or Irish moss and cold-crashing as already mentioned, the most simple solution is likely leaving your beer in primary or secondary longer--the difference in clarity between two weeks and one month+ can be quite extreme. Certain yeasts settle out more readily, so that';s something else to consider. Also, being extra careful when you rack the beer to leave the sediment behind takes a little practice.

__________________
cram is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How to make beer clearer andrewdell19 General Techniques 2 12-13-2010 09:29 PM
Making my beer clearer s2cmpugh Beginners Beer Brewing Forum 5 10-13-2010 07:46 PM
larger bottle clearer beer? milracing Bottling/Kegging 4 04-27-2009 07:08 AM
What's the secret to clearer beer? illinibrew04 General Techniques 18 07-22-2008 08:49 AM
Clearer Beer McCall St. Brewer General Beer Discussion 6 04-05-2006 04:38 AM



Newest Threads

LATEST SPONSOR DEALS