heywolfie1015
Well-Known Member
I still have about one week before I can crack open my first batch, a Pale Ale, but it looks really cloudy and I'm guessing it is going to stay that way. When I brewed it three weeks ago, I didn't remove any trub when I pitched the yeast and started fermentation. Then (before I started reading this forum), I resigned myself to the fact that it would have to ferment at 81. (Ambient room temp ~76, but thermometer on the side of the pail said 80-81 during the first 2-3 days. I'm not too worried because I used a California Ale yeast, but I didn't know about the swamp cooler...) When I bottled, I screwed up the siphoning to the bottling bucket, I think, because I dipped it down into the dregs at the bottom of the fermenter at times. I saw some gunk go through, although not a ton.
Now that my bottles have been sitting for about a week, I notice that they are still super cloudy. I don't really mind, but I'm just curious if I should accept that this batch will be cloudy and chalk one up to experience? From what I've read, taste shouldn't be affected too much, but I'm still holding out hope they might clear up a bit.
Now that my bottles have been sitting for about a week, I notice that they are still super cloudy. I don't really mind, but I'm just curious if I should accept that this batch will be cloudy and chalk one up to experience? From what I've read, taste shouldn't be affected too much, but I'm still holding out hope they might clear up a bit.