BeehiveBrewer

Recipes 

Hey guys. What have I done. I haven't had a beer yet that wasn't drinkable.

I did Ed Wort's Haus Pale (with Windsor yeast since they were out of Nottingham). This was my 3rd time making this recipe because I like it so much.

After 11 days in the primary, I kegged it. It wasn't clear at all. My beers were always fairly clear, and even more so after I started using a wort chiller.

This one looks like a yeasty milkshake. It looked that way before it was chilled, and even more so now that it is cold and in the keg.

Is there a common mistake which causes this?

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Planning:oh I don't know, another pale or an ESB
Primary:
Secondary:
Bottled: Water into Barleywine,
Keg 1: Local HBS Brown
Keg 2: Ed Wort's Haus Pale
Keg 3: Mann's Amber
Keg 4: Bee Cave Robust Porter

BigKahuna

Recipes 

Not anywhere near long enough time in the Primary. If I'm not using a secondary...and I almost never do....I'd never go less than 14 days in Primary...and on a Pale like that, I'd almost go a month.

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FSR402

Recipes 

It's the yeast. The Windsor does not make a clear beer, at least none that I have seen.

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Bobby_M

Recipes 

Keep in mind that when you're trying to substitue yeasts, it's best to not pick a different one from the same manufacturer. They're going to be wildly different. Nottingham's closest sub in my mind is Safale S-05. Windsor is closer to S-04 but even less attenuative and flocculating. Windsor will clear eventually but it takes about 4 weeks.

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BeehiveBrewer

Recipes 

Thanks guys. So, do you think it will clear up in the keg? Should I take it off of the gas? Will the few I bottled have a higher chance of blowing up?

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Planning:oh I don't know, another pale or an ESB
Primary:
Secondary:
Bottled: Water into Barleywine,
Keg 1: Local HBS Brown
Keg 2: Ed Wort's Haus Pale
Keg 3: Mann's Amber
Keg 4: Bee Cave Robust Porter

Kauai_Kahuna

Recipes 

Bottle bombs - Depends on your hydro meters.

Is the keg serving already? I sounds like your pushing your beers and not waiting for them to become great. I do it all the time but it's not the best way. I would say wait three weeks, rack it to another keg, carb and taste.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

BeehiveBrewer

Recipes 

Kaui, you are very intuitive. Yeah, I was pushing this one. I've drank it early before, and although I agree it gets better with time, I enjoyed Ed Worts Haus Pale in the early stages as well.

I had back surgery and haven't brewed for a few months. I'm outta beer and drinking my apfelwein pretty quickly (danger!)

I guess I'll take the keg out of the fridge and let it finish at room temp. if that is possible. Then cool it and rack it into another keg.

What is the opposite of virtue? I wasn't very patient with this one.

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Planning:oh I don't know, another pale or an ESB
Primary:
Secondary:
Bottled: Water into Barleywine,
Keg 1: Local HBS Brown
Keg 2: Ed Wort's Haus Pale
Keg 3: Mann's Amber
Keg 4: Bee Cave Robust Porter

GreenwoodRover

Recipes 

If the FG was where it was supposed to be then just take the gas off and leave it cold conditioning (think lagering). The cooling will help the yeasties to settle out. When you re-serve, the first 1-2 pints might be cloudy (due to the dip tube taking from the bottom where the yeast has settled), but the rest should be clearer.

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<Insert list of brews planned, fermenting, or being consumed here>

BeehiveBrewer

Recipes 

It went from 1.060 to 1.021. I didn't think that was quite finished, but checking their website it might be.

"Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density)."

I couldn't find any attenuation numbers, but as it stads, the Windsor has done 65%. I guess that could be done for a low attenuating beer.

I'm calling the LHBS next time to make sure they have what I need before I go in. Or, I'll just order online. Lesson learned.

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Planning:oh I don't know, another pale or an ESB
Primary:
Secondary:
Bottled: Water into Barleywine,
Keg 1: Local HBS Brown
Keg 2: Ed Wort's Haus Pale
Keg 3: Mann's Amber
Keg 4: Bee Cave Robust Porter

BigKahuna

Recipes 

You're thinking too much into this one. STOP serving it. Leave it cold, pour the first few pints in a few weeks to your self (They will be cloudy as hell) then have some friends over for the next few....I's all good, and no need to rack to other kegs!

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