For me:
Use whirlfloc in the boil. Chill the wort as quickly as possible. Leave in the fermenter for several weeks, then keg. I never use anything else for finings, and have crystal clear beer.
let it sit around for 8-12 months
Hmmm, you must be doing some beers at least above 8%....
To answer the OP, filtration. This is the only single measure that removes biomass (makes it clear now) and chill proofs (keeps it clear for a long time).
A combination of finings for yeast and either the protein or polyphenol side of chill haze would be an alternative
To answer the OP, filtration. This is the only single measure that removes biomass (makes it clear now) and chill proofs (keeps it clear for a long time).
A combination of finings for yeast and either the protein or polyphenol side of chill haze would be an alternative
Hmmm, you must be doing some beers at least above 8%....
Whatever you do, don't tell my beer about this. Because right now it comes out as clear as any BMC at any temp. My beer has never seen a filter. Never will.
it's generally not recommended unless you see a need in a particular recipe, partially because it complicates things and partially because it's said to thin out the body of a beer.
Who uses isinglass? I've got two packets of it because my LHBS recommended it to me but because it's made from fish guts I'm afraid to use it.
Who uses isinglass? I've got two packets of it because my LHBS recommended it to me but because it's made from fish guts I'm afraid to use it.
Then you really don't want to know where gelatin comes from!
And...1) Good rolling boil for the hotbreak
2) Whirlfloc
3) Cold Break
4) Gelatin
5) Cool down into the 30's for a week before kegging/bottling
6) Time
All of these will help produce clear beer.
GT
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