New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > IPA - clearing methods & quality techniques




Reply
 
LinkBack Thread Tools Display Modes
Old 01-04-2013, 05:39 AM   #1
BrewToHeugh
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 35
Liked 2 Times on 2 Posts
Likes Given: 6

Default IPA - clearing methods & quality techniques

Currently fermenting Brewers Best IPA
http://webcache.googleusercontent.com/search?q=cache:kS5VHFRZXuYJ:http://www.ldcarlson.com/public%2520catalog/Brewers%2520Best%2520Recipes/1037.pdf%2Bbrewers+best+india+pale+ale&oe=utf-8&rls=org.mozilla%3Aen-US%3Aofficial&client=firefox-a&gs_l=heirloom-serp.3..0l2j0i30l4.69886.76342.0.76542.16.7.1.8.8. 0.125.588.4j3.7.0...0.0...1c.1.81seGFwbpJc&hl=en&c t=clnk

Kit mentioned to move to 2nd fermenter after a week but after reading alot on here about just a longer primary stage I decided to try it on this batch.

its just about two weeks and its still cloudy as hell! After skimming through some threads on here it looks like its normal for IPA's because of the amount of dry hops but Ive also come across some interesting points like;

adding agents to help clear

cold crashing

moving to secondary (with good results)

just leaving it in primary until it beings to clear (might lose flavor?)



Was hopping someone with alot of IPA experience could tell me what the best thing to do to help clear. I understand the cloudiness most likely wont affect the quality but doing something about it might...

so.... are there any techniques that can improve the quality of my IPA while assisting in clarity?

thanks my fellow brewers



__________________
BrewToHeugh is offline
 
Reply With Quote Quick reply to this message
Old 01-04-2013, 05:47 AM   #2
BrewToHeugh
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 35
Liked 2 Times on 2 Posts
Likes Given: 6

Default

maybe a move to secondary on the 4th week and cold crashing?



__________________
BrewToHeugh is offline
 
Reply With Quote Quick reply to this message
Old 01-04-2013, 05:55 AM   #3
JDFlow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Seattle, WA
Posts: 423
Liked 24 Times on 22 Posts
Likes Given: 17

Default

Move to secondary once fermentation is done. Leave for a week then cold crash for 48 hours.

__________________
JDFlow is offline
 
Reply With Quote Quick reply to this message
Old 01-04-2013, 05:59 AM   #4
snaps10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Visalia, CA
Posts: 739
Liked 171 Times on 118 Posts
Likes Given: 3

Default

When you old crash it, use gelatin (do a search on here). The gelatin will pull yeasties and beasties out of suspension in a matter of a day or two.
The stuff is awesome. Really clarifies well.

For clear beer, time and cold are your friends. If you're bottling you need to condition for a minimum of 3 weeks and if recommend your beer be in the fridge for a week or two after conditioning. The cold will drop the conditioning sugars out of suspension and compact them into a nice tight cake on the bottom of the bottle. Make sure you pour smooth and leave 1/4 or so on the bottom of the glass. Leave the yeast behind!

I've completely moved away from secondaries. I cold crash and fine in the primary (or fine in the kegs if kegging). It makes the yeast cake much easier to draw off of.

__________________
snaps10 is offline
 
Reply With Quote Quick reply to this message
Old 01-04-2013, 06:12 AM   #5
BrewToHeugh
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 35
Liked 2 Times on 2 Posts
Likes Given: 6

Default

Quote:
Originally Posted by snaps10 View Post
When you old crash it, use gelatin (do a search on here). The gelatin will pull yeasties and beasties out of suspension in a matter of a day or two.
The stuff is awesome. Really clarifies well.

For clear beer, time and cold are your friends. If you're bottling you need to condition for a minimum of 3 weeks and if recommend your beer be in the fridge for a week or two after conditioning. The cold will drop the conditioning sugars out of suspension and compact them into a nice tight cake on the bottom of the bottle. Make sure you pour smooth and leave 1/4 or so on the bottom of the glass. Leave the yeast behind!

I've completely moved away from secondaries. I cold crash and fine in the primary (or fine in the kegs if kegging). It makes the yeast cake much easier to draw off of.

how long do you leave it in primary? When do you add gelatin and how long do you cold crash?
__________________
BrewToHeugh is offline
 
Reply With Quote Quick reply to this message
Old 01-04-2013, 06:14 AM   #6
BrewToHeugh
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 35
Liked 2 Times on 2 Posts
Likes Given: 6

Default

Quote:
Originally Posted by JDFlow View Post
Move to secondary once fermentation is done. Leave for a week then cold crash for 48 hours.
going on my 2nd week. was thinking of moving to 2nd and then cold crashing on 4th week.
__________________
BrewToHeugh is offline
 
Reply With Quote Quick reply to this message
Old 01-04-2013, 06:18 AM   #7
snaps10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Visalia, CA
Posts: 739
Liked 171 Times on 118 Posts
Likes Given: 3

Default

I leave it in primary for anywhere from 2 weeks to 5 weeks. The minimum time is not up to me, it's up to my little yeast buddies. Sometimes my pipeline is so full that I'm not ready to move it yet, so I'll leave it for a bit.

I dry hop in a 5 gallon paint strainer bag, so I dry hop in primary.

I add the gelatin at cold crash and typically cold crash for 24-48 hrs, depending on the availability of a refrigerator. Make sure you rehydrate the gelatin with room temp water for about 20 min, then I add a cup or so of very hot water to bring the mixture up to about 160. This dissolves the gelatin into liquid form.

__________________
snaps10 is offline
 
Reply With Quote Quick reply to this message
Old 01-04-2013, 11:50 AM   #8
gcdowd
Hopalicious
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
gcdowd's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Baldwinsville, NY
Posts: 1,823
Liked 178 Times on 135 Posts
Likes Given: 5

Default

You may also want to use fining agents in the boil with light colored beers. I use Irish moss and it works well. Some Irish Moss in the boil, 4 week primary, 1 week cold crash and even my dry hopped IPAs are very clear.

__________________
gcdowd is offline
 
Reply With Quote Quick reply to this message
Old 01-04-2013, 08:09 PM   #9
amandabab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: spokane, wa
Posts: 1,971
Liked 235 Times on 181 Posts
Likes Given: 446

Default

I don't bother with finings and cold crashing. Put it in a secondary and clears. no hassle , no extra steps.

__________________
amandabab is offline
 
Reply With Quote Quick reply to this message
Old 01-04-2013, 08:15 PM   #10
snaps10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Visalia, CA
Posts: 739
Liked 171 Times on 118 Posts
Likes Given: 3

Default

How does a secondary clear the beer?



__________________
snaps10 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
the quality of the grapes determines _% of the quality of the wine? twd000 Wine Making Forum 5 03-14-2012 03:09 AM
Clearing after clearing (a skeeterpee question) Tw0fish Wine Making Forum 2 03-13-2012 01:16 PM
Sanitation Methods jerryalan Equipment/Sanitation 2 11-11-2010 05:23 PM
Aeration methods? chef201atc Mead Forum 8 03-26-2010 11:14 PM
Lots of different methods mesathinks General Techniques 34 07-12-2008 06:04 PM