Cloudy beer

irishbrewerdownunder · Jan 23, 2013

Just opened my first bottle of my first home brew. Before I put my bottles in the fridge they were nice and clear but after they have been refrigerated I poured them and they are cloudy. With some sediment in the bottle too. Did this just not have good primary fermentation r was it in the secondary fermentation?

Any hints would b great.

hercher · Jan 23, 2013

I believe what you have is chill haze. Let the beer warm up again, and it will appear clear!

This is a common "problem" with homebrews. In time, that haze, which is composed of proteins, will drop out. It is harmless, however.

RM-MN · Jan 23, 2013

And the sediment in the bottle is yeast that has dropped out of suspension. You will always have some if you don't filter your beer. It's a product of natural carbonation and the yeast that didn't settle in the fermenter. If you leave it ferment longer you will have less in the bottle but you cannot have natural carbonation without a bit of sediment.

CaptnCully · Jan 23, 2013

The chill haze will drop out after about 6 to 10 Days in the fridge

irishbrewerdownunder · Jan 23, 2013

I'll leave my next batch the the fermenter a bit longer and see if it reduces the amount of sediment.
Is it a lot of hassle filtering your beer and is it worth it r just deal with the little bit of sediment?

JohnGonk · Jan 23, 2013

If you didnt already, try adding wirfloc tabs to the wort. It will aid in eliminating the haze of the yeast and sediment after fermenting and bottling.

unionrdr · Jan 23, 2013

Chilling your hot wort down to ferment temps in 20 minutes or less will greatly reduce or eliminate chill haze at fridge time. But at least 1 week fridge time will give chill haze a chance to settle out like a fog.

FuzzeWuzze · Jan 23, 2013

irishbrewerdownunder said:
I'll leave my next batch the the fermenter a bit longer and see if it reduces the amount of sediment.
Is it a lot of hassle filtering your beer and is it worth it r just deal with the little bit of sediment?

You will always have some, because you need that sediment(yeast) to carb your beer.

Your options are these

1) Keg
2) Pour more carefully and leave the last bit of beer in the bottom of the bottle before the sediment starts coming out.

irishbrewerdownunder · Jan 23, 2013

Living in Australia even in the summer the cold tap is still hot. It did take a while for the wort to cool down before I could add the yeast. I have learned from that and for the next brew I will chill a 10L bladder of water so I will have better control of the temp. I will chill the current batch for a week and see how it goes.

Thanks.

Cloudy beer

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

irishbrewerdownunder

Member

hercher

Well-Known Member

RM-MN

Supporting Member

CaptnCully

Well-Known Member

irishbrewerdownunder

Member

JohnGonk

Well-Known Member

unionrdr

Homebrewer, author & air gun collector

FuzzeWuzze

I Love DIY

irishbrewerdownunder

Member

Similar threads

Latest posts

Cloudy beer

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

Member

Well-Known Member

Supporting Member

Well-Known Member

Member

Well-Known Member

Homebrewer, author & air gun collector

I Love DIY

Member

Similar threads

Join the conversation!

Join today and get all the highlights of this community direct to your inbox. It's FREE!