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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Clearer beer?
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Old 02-01-2013, 05:59 PM   #11
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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.
I agree with this because the biggest issue is the total amount of time between putting it in the fermenter and cracking the bottle (or pouring from the keg). You could achieve the same thing by bottling at 2 or 3 weeks and letting it sit in the bottles longer, but my experience is that bottles/kegs full of beer are a much bigger temptation than beer sitting in a fermenter.
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Old 02-01-2013, 06:01 PM   #12
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I use whirlfloc during the boil and knox gelatin added to the carboy about 4 days before bottling. Works great, the beer comes out super clear. There's a thread somewhere on this site that tells how to use the gelatin.

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Old 02-01-2013, 06:38 PM   #13
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Thanks for all the info!


So whirlfloc and Irish moss... Is there a certain amount to add depending on the volume? I do one gallon batches right now.

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Old 02-01-2013, 06:43 PM   #14
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Whirlfloc comes in tablets that are intended to treat a 5 gallon batch. You could try chopping them up in quarters. A little extra never hurt anyone, and they are really cheap. A packet of 10 or 12 of them costs about $2.

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Old 02-01-2013, 06:47 PM   #15
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Irish moss might be easier to work with for a 1 gallon batch. Use 1/4tsp. Throw it in the boil with 10min left

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Old 02-01-2013, 06:48 PM   #16
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Whirlfloc comes in tablets that are intended to treat a 5 gallon batch. You could try chopping them up in quarters. A little extra never hurt anyone, and they are really cheap. A packet of 10 or 12 of them costs about $2.
They are actually meant to treat 10 gallons per tablet. So cut them in half for a 5 gallon batch. Add the half-tab with 5 minutes remaining in the boil.
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Old 02-01-2013, 06:49 PM   #17
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Good hot break, good cold break, and I use whirlfloc at flameout, which is sort of like concetrated Irish moss.

Heres my hydrometer sample checking the OG on the German pilsner I brewed Monday. The haze you see in that sample is actually crud on my hydrometer tube, not in the wort.



forumrunner_20130201_104834.jpg

This combined with longer time in primary and cold conditioning should produce brilliant clarity.



You would not have believed it was the same wort if you saw it during pre-boil or while it was boiling. It was downright murky with protein haze.

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Old 02-01-2013, 06:51 PM   #18
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You use Whirfloc or Iris moss. Irish moss is 1 teaspoon per 5 gallons, so I'm guessing you could use a fraction of a teaspoon. Instructions say to rehydrate the irish moss before adding it to the last 15 minutes of the boil. You wouldn't have to break anything apart. I've had similar results with both in the finished beer, but a thicker coagulated trub at the end of fermentation with irish moss. I'm no brew scientist, but I'm sure the recipe and water all play into this as well.

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Old 02-01-2013, 06:51 PM   #19
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Also try using a hop bag (if you aren't already) rather than dumping them in the boil, and use a secondary.

The clearest beer I've made I believe got clear because I left it in the secondary for longer that I usually would, and also I let it stay in the bottle longer than I usually would. For most beers I do 10 days in the primary and 2 weeks in the secondary. If I'm wanting the beer to be really clear, I might do 3 weeks in the secondary and 3 weeks in the bottle.

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Old 02-01-2013, 06:57 PM   #20
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Irish moss is seaweed, and looks like dried seaweed. Would be very to measure into small batches. Whirlfloc can be broken or crushed into powder, a little bit goes a long way so adding roughly 1/5th of a tab to 1 gal would surely do the trick. That fast chill really helps too, you will see the protein clump and drop, looks like cooked ground beef. I often forget to add any kettle finings and never use gelatin and most always get clear beer aside from the turbo hoppy or regularly hazy styles.

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