Have been doing all grain for 12 years now and have an ongoing clarity issue. Does not seem to matter what I do with my system, I always have cloudy beer! About the only thing I have not tried is filtering, but I'd rather avoid this due to the hassle and the fact that people out there brew and don't have my issue, so it has to be something to do with my system. And before anyone asks, no, there is no infection, have entered multiple competitions with different judges and never had them come back with comments about infection, just clarity!!!
I run a HERMS set up with a march pump and a stainless false bottom, the PID program is 50C for 20 minutes, raise from 61C to 63C over 60 minutes, 72C for 10 minutes, 76C for mashout.
I use a hop sock for hopping, whirlpool in the kettle (leaving behind quite a bit of hot break).
Counter flow chill the boiling wort, dump cold break out the bottom of my conical fermenter four hours after chiller.
Fully oxygenate the wort with pure O2 before pitching proper yeast amounts.
I have tried whirlfloc in kettle, brewbrite in kettle, crash chilling, gelatin post ferment, polyclar post ferment, low floc yeast, high floc yeast, coarse crush, fine crush, stirring mash, not stirring mash.
Faaaaark.....
Any thoughts?
I run a HERMS set up with a march pump and a stainless false bottom, the PID program is 50C for 20 minutes, raise from 61C to 63C over 60 minutes, 72C for 10 minutes, 76C for mashout.
I use a hop sock for hopping, whirlpool in the kettle (leaving behind quite a bit of hot break).
Counter flow chill the boiling wort, dump cold break out the bottom of my conical fermenter four hours after chiller.
Fully oxygenate the wort with pure O2 before pitching proper yeast amounts.
I have tried whirlfloc in kettle, brewbrite in kettle, crash chilling, gelatin post ferment, polyclar post ferment, low floc yeast, high floc yeast, coarse crush, fine crush, stirring mash, not stirring mash.
Faaaaark.....
Any thoughts?