Clarity

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fat.sam

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How do I get more clarity from my extract-steeped beers? I have been really happy with the taste of most of my recipes but I would like them to present a little clearer. I use Irish Moss and follow the 1-2-3 rule.

I am wondering if letting them sit in the fridge for a week before consuming would help. Any thoughts?
 
question for you


are your beers clear at room temp? and does chilling them bring out a haze?
 
I guess I don't know. I chill my bottled beers before drinking.

However when bottling I believe the beer was clearer.
 
then what you may have is commonly refered to as Chill Haze. It can be tough to overcome it sometimes.

Do a seach on chill haze, since there are alot of posts on the subject.
 
Thanks for the diagnosis. Chill haze is my problem, but how to correct?

I read that not cooling the wort fast enough can cause this. I get my to 70 degrees within 15 min. I don't think this is the problem.

I understand that starches (barley formed maltose) need to be fully metabolized by the yeast to get maximal clarity, but how do you get more efficiency out of my yeast. I get at least 75% effeciency from my yeast. Except for my last batch all the others took at least a day before yeast began to blast off.

My Thursday beer I aerated it until there was a three inch head. I will see if this helps with my problem.

How do brewhouses get their beer so clear? Is it their yeast effiency?
 
fat.sam said:
Thanks for the diagnosis. Chill haze is my problem, but how to correct?

I read that not cooling the wort fast enough can cause this. I get my to 70 degrees within 15 min. I don't think this is the problem.

I understand that starches (barley formed maltose) need to be fully metabolized by the yeast to get maximal clarity, but how do you get more efficiency out of my yeast. I get at least 75% effeciency from my yeast. Except for my last batch all the others took at least a day before yeast began to blast off.

My Thursday beer I aerated it until there was a three inch head. I will see if this helps with my problem.

How do brewhouses get their beer so clear? Is it their yeast effiency?
Click to expand...
Many breweries filter their beer before bottling/kegging. You can do this at home, but if so you'l either need to keg or re-pitch yeast as filtering usually filters out not only suspended solids but yeast as well.
 
I just read that chilling the wort to below 50 F will take care of cold break, which should prevent chill haze.

Has anyone tried the extended chill (50 F) and have any luck?
 

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