Doppelbock not clearing

I brewed a doppelbock with an OG of 1.077. I let it fermented to near final gravity and then gave it a diacytel rest. After the rest I chilled it back down and let it sit for another week. Total time on the yeast was 3 weeks. I just kegged it for lagering and this beer is just not clearing at all.

The final gravity is 1.010 and the taste was certainly alcoholic.....but I didn't taste anything out of the ordinary. It just won't clear.

Not sure if this is normal for lagers with a bigger gravity or what. I have had my lower gravity lagers clear up great in primary. Not sure what is going on here.

hopefully no dang infection!

Please do not use the "I" word. Joking, but really - I doubt its an infection.

I have made quite a few doppels, and they RARELY clear within a few MONTHS - let alone at all. I do not use any finings, I bottle carb everything - no kegs here. What I would say, is if you want that to be clear, wait.

Mind you, since I do not keg at the moment, I could be wrong but you might want to try using a wine kit clearing combo, and rack off into a new keg. Seems like a lot of work, and risks oxidization. Other more experienced keggers may pitch in...

What yeast did you use? Seems like a low FG for a dopplebock, but that shouldn't matter. I just racked my dopplebock the other day and it's only been 2 weeks since brewing, but I don't plan on touching it for 4-5 months.

Mk010101 said:

What yeast did you use? Seems like a low FG for a dopplebock, but that shouldn't matter. I just racked my dopplebock the other day and it's only been 2 weeks since brewing, but I don't plan on touching it for 4-5 months.

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Wyeast 2001 Urquell. I know it isn't the perfect yeast for it, but its what I had around.

It is a very low FG, I think it is because I pitched on a yeast cake from a 1.040 OG pils cake. Overpitch.

Did you add any sugar or DME to the boil? Thats what usually drives my FG down low. I had an imp. stout that went from 1.083 to 1.012 because I used some DME to adjust for a stuck mash and horrible efficiency.

Nope, it's all grain.

Thats interesting. I just brewed one on sunday with OG 1.084. I'm expecting it to finish somewhere around 1.017-20 but I can't believe that It would finish any lower than that unless the mash temp was also low. I have only had 1 batch that didn't clear and that was in fact, due to a lacto infection. But I could taste it in the samples and actually see little floaters throughout the beer. Interestingly enough, after washing and reusing the yeast(before knowing it was infected), I made a second lager that wasn't infected. It sounds like yours just needs some time.

I pitched mine on a yeast cake also but it only got to 1.020 (from 1.075) It may drop a few more points if I am lucky. However, I mashed at 157deg, so I expected it to drop to about 1.018. Taste is very sweet at the moment, but that should mellow with the lagering. Fingers crossed here.