lcf8088

Recipes 

Second time brewing this mild. First time was crystal clear. Racked beer was clear, picked up none of the cake. Carbed it up in the keg and chilled it and I get hazy beer. The picture is after a day so it's not chill haze.
Any ideas? It tastes great so it's not infected either.

NordeastBrewer77

Recipes 

Some more info would help. Recipe, yeast, temps, time of fermentation, how ling it's been in the keg, etc.......

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Brewin' 'n' Que'n - YouTube Shenanigans

Quote:

Originally Posted by yeoitsmatt can i drink this? I mean. Im gunna. But is it fine?

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Originally Posted by yeoitsmatt it's not a barley wine. it's an ale.

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Originally Posted by bottlebomber Have you seen the price of ketchup lately? And I'm not talking Heinz.

ShackNasty

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If it tastes great I am struggling to see the dilemma.

JLem

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The OP would like this beer to be clear like it was the first time he brewed it. It is not. Hence his dilemma. He's not looking for help with the beer's taste.

To the OP - it is indeed strange if it is not chill haze (that photo was taken of an non-chilled beer, right?). Was anything added in the secondary/keg?

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ShackNasty

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Oh !! Now I get it.

Golddiggie

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Let it chill for a week, or two, at serving pressure and see how it comes out. Also, if that's the first pint you pulled, you could have all the trub (you'll ever get) in that one glass.

If you did the rapid force carbonation, with shaking and such, it just needs time to calm down, settle down, equalize, before it looks pretty in the glass...

Personally, I use the two weeks (or more) at serving pressure carbonation method. Gives great carbonation results, as well as very clear brew into the glass.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

Pezman1

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Two easy chill haze fighters:

Immersion chiller or plate/counterflow chiller.

Whirlfloc tabs.


Never been a problem since I started using both.

Pez.

Golddiggie

Recipes 

Even without Whirlfloc/Irish Moss, and just a fast chill method you get clear brew... I forgot the Irish Moss in a recent pale ale recipe. Came out clear anyway. I still try to remember it in batches, but it's comforting to know it's not the only part of the equation.

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My RocketHub Project

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

lcf8088

Recipes 

All-Grain
60 Min Boil
5#12oz Maris Otter
10.1 oz English Crystal 55L
6.1 oz Crystal 120L
3 oz Chocolate
0.75 EKG (45min)
London 1968 Yeast

Everything with the OG and FG was close as expected. I do use whirlfloc and a immersion chiller.

The pictured beer was warmed up and the haze did not change one bit (I left it out overnight to warm up).

I did not add anything to the keg.

I personally do not care if its hazy or not but I brew for my wife and family and they're picky about homebrew /shrug

I always pull one pint and offer it to the beer angels. This was my third pint I pulled.

To carb I put it at serving pressure in the kegerator and it was at 1.5 weeks when I pulled the pint.

Thanks for the help guys, just trying to figure out what happened for knowledge sake. I guess I can only let it sit another week or two and see if it happens to clear.

Draken

Recipes 

Maybe you just pulled more trub than you thought?