rohanski said:If it tastes good swill it down. If it really bothers you put it in a dark glass or just drink it right out of the bottle. I occasionally have this happen and I don't know the cause.
6.6 lb. Munton's Light Malt Extractdavid_42 said:What were your specialty grains (if any)?
Appearance: Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
david_42 said:Irish moss only removes proteins, not something like a starch haze. What were your specialty grains (if any) and how much iron is in your water?
CEMaine said:Doesn't it coagulate (sp?) the protiens not remove them? You still need a cold break to remove them, or so I thought...
Brewno said:Well it's been 6 weeks since bottling and after 3 weeks I didn't like the beer at all; it had an odd back ground and after taste (tasted like trub). At just about 5weeks it was the same and kind of watery/light. At 5 and a half weeks the beer was great and the aftertaste gone. Now at 6 weeks it is more full bodied and the very good.
Out of the four batches I've made 2 took about 5 weeks to be any good while the other two were ok at 3 weeks (but much better at 4-5). Let it sit!
Still cloudy though But now I care less!
mot said:now let them sit in the fridge for an additional 2 or 3 weeks and you cloudiness will subside
BierMuncher said:If you read the BJCP guidlines...there's also reference to the fact that beers won't be expected to be crystal clear if dry-hopped...and I quote:
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