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Old 12-10-2009, 10:28 PM   #1
Gritsak
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Default why is my beer hazy?

I just tapped a simcoe IPA that i brewed 5 weeks ago, and despite my attempts to get a nice, clear beer, it's still hazy.

I think i did most of the tricks to getting a clear beer: irish moss, immersion chiller, secondary, fine grained bag for dry hopping, and racked the beer through another fine grained bag into the keg. I also cold crashed for 24hrs at 35 degrees prior to transferring from the secondary to keg to help things settle.

Only thing i didn't use was gelatin.

It was an extract recipe with about 3lbs of amber DME, 4lbs of extra light DME, a slew of simcoe hops, and S-04 dry yeast.

The beer tastes good and has the general color i was hoping for, but has that wheat beer haziness and "glow" to it.

Any suggestions for next time?

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Old 12-10-2009, 10:32 PM   #2
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Wait longer.

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Old 12-10-2009, 10:40 PM   #3
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Good, descriptive response. Thanks

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Old 12-10-2009, 10:45 PM   #4
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did you put any specialty grains in it? Put some in a glass and let it set till room temperature. If it is crystal clear after setting out at room temp for a while then your problem is chill haze and you may consider putting some pectic enzyme in it.

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Old 12-10-2009, 10:46 PM   #5
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Did you get a good hot break? Not as much of an issue with extract, but it can still be an issue.

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Old 12-10-2009, 11:00 PM   #6
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No specialty grains, just DME. I did get a good hot break...i use the stovetop in conjunction with a heatstick, so it gets hot and boils hard pretty quickly.

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Old 12-10-2009, 11:16 PM   #7
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Sometimes hops can cause some haze. If it's a really hoppy beer, you could have a hops haze. That doesn't always clear up, but sometimes it does with some time.

Is the haze only there when the beer is cold, but clear when it's warm? If that's the case, it's chill haze. That's fixable by storing the beer about a week in the fridge, to cause the protiens causing the haze to finally drop out of suspension. For your next batch, using whirlfloc (instead of Irish moss) will help, as will a very fast chilling to get a good cold break.

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Old 12-10-2009, 11:20 PM   #8
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Quote:
Originally Posted by Gritsak View Post
Good, descriptive response. Thanks
keep the keg in the fridge for longer, it takes about a two weeks for my chill haze to drop out.
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Old 12-10-2009, 11:22 PM   #9
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A couple of weeks at refrigerator temps will probably clear the beer up nicely. Usually my kegs start to clear about half way through. A longer term initial cold crashing will give you that same success but then you can't start tasting it while it is happening. Once you have a pipeline going then leave your beers crashing longer!

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Old 12-10-2009, 11:42 PM   #10
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Thanks for the replies. I've got a pint sitting out at room temp now to see if it clears once it warms up. However, i keep drinking it so this experiment might not turn out well.


Thanks

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