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Old 03-28-2013, 02:53 AM   #51
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Old 04-06-2013, 02:03 AM   #52
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Great thread! Gives me something to work toward!

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Old 04-06-2013, 10:56 PM   #53
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Irish moss and time in the keg

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Old 04-08-2013, 10:07 PM   #54
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Beautiful clear beers! Looks like IM/WF in the kettle and time at serving temp are the key factors here. Looks like mostly lagers and malt-focused ales, as well. I would think clarity to be less of a concern with a brew that is supposed to have up-front hop flavor/aroma since they are much better as fresh as possible. Those hop flavors and aromas fall off pretty quick after fermentation!

Cheers!

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Old 04-09-2013, 11:28 PM   #55
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Originally Posted by headfullahops View Post
Beautiful clear beers! Looks like IM/WF in the kettle and time at serving temp are the key factors here. Looks like mostly lagers and malt-focused ales, as well. I would think clarity to be less of a concern with a brew that is supposed to have up-front hop flavor/aroma since they are much better as fresh as possible. Those hop flavors and aromas fall off pretty quick after fermentation!

Cheers!
Crystal clear Pliny the Elder clone after 2 weeks in the keg.
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Old 04-10-2013, 01:02 PM   #56
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Crystal clear Pliny the Elder clone after 2 weeks in the keg.
Nice! Kettle finings and 2 weeks only or some other source of trickery? How about serving temp? That's a critical factor, too.
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Old 04-10-2013, 02:07 PM   #57
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Nice! Kettle finings and 2 weeks only or some other source of trickery? How about serving temp? That's a critical factor, too.
Whirlfloc in the boil and 2 weeks in the keg @ 40°F.
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Old 04-10-2013, 04:37 PM   #58
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I've posted this before I think, but I follow this blog and there is some good information on clear beer here and here. Plus, there is plenty of clear beer porn throughout the blog.

To summarize his method, "Strong boil, remember the whirlfloc, quick chill. Then cold crash, gelatin, and cold condition." Following this advice, I get clear beer, without long conditioning, regardless of the hop or malt character of the beer. Sure gelatin robs some of the hop character, but I just add more to compensate before I use the gelatin and I still end up with a hoppy nose and flavor in my IPA's.

Poorly floculating yeast strains on the other hand are a different story for me. Without a longer condition period, I still end up with some cloudiness, but given enough time, they eventually pour clear. I split one batch between a lager yeast and a saison yeast. The lager pours clear but the saison still has some cloudiness, even after adding gelatin. Both batches got the same treatment pre- and post-fermentation. The only difference was the yeast strain and fermentation temperature.

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Old 04-22-2013, 11:42 PM   #59
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Better post up again, this thread turned out great! Here's a Mosaic Pale Ale. Whirfloc, Pacman Yeast, and a few weeks in the keg! Also, since the original post I've long since gone all grain, loving it!

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Old 05-23-2013, 07:24 AM   #60
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Great thread! Heres my Amber Ale / Pale Ale hybrid. Turned out great. I like to be able to see my fingerprints through the beer



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