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Old 09-23-2009, 03:04 PM   #1
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OK, so I'm pretty proud of my brewing for the most part. I've only been at it for 6 months or so. My brews are pretty darn tasty too, but I have an issue. I know that people have talked about beer clarity in other threads, but usually its like about whirlpooling or cold break material... I was hoping to get a synthesis response from the people who are truly "in the know". It hasn't been a big deal to me that my brews have been hazy, but I'm sorta OCD like that and want something that looks pretty, haha.


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Old 09-23-2009, 03:06 PM   #2
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It wasn't very clear so I'd like to add that I am looking for a list of, start to finish, everything I can do for a clear beer.


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Old 09-23-2009, 03:11 PM   #3
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In the boil: whirlfloc
In primary or secondary: gelatin
Whirlpooling and all that: doesn't really help much in my experience

For the gelatin, use between 1 tsp and 1 tbsp in a 5 gallon batch. Bloom it by placing in a little cool water for 15 minutes, then heat the solution to about 180F or so (don't boil!). Then chuck into primary or secondary a couple of days before bottling. The last batch I did this with turned out to be the clearest beer I've made yet.
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Old 09-23-2009, 03:15 PM   #4
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I agree completely with rocketman. I usually end up with clear beer after whirlfloc. If that doesn't work, gelatin in the keg and a few days in the keezer turn out a brilliantly clear beer.
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Old 09-23-2009, 03:20 PM   #5
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I use whirlfloc or Irish moss and time. Personally I think time is the biggest factor since I've made plenty of crystal clear beers without adding any clearing agent.
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Old 09-23-2009, 03:26 PM   #6
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Your choice of yeast will also determine how much a beer will naturally clear.
Whirlfloc has done wonders for my beers
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Old 09-23-2009, 03:31 PM   #7
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+1 for time. I had a really hazy beer when it was young. I forgot about a few bottles that sat in the fridge for a couple months. Couldn't even tell it was the same beer from looking at it. It was crystal clear.
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Old 09-23-2009, 03:41 PM   #8
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Watter has something to do with it, especially with all grain. Out of balance watter can extract more protein.

With all things brewing I think it's all about time and temperature. Proper use of temperature can minimize time.

I've made clear beers with out Irish moss and cloudy ones with it. I have my process down so well now that all of my beers are clear and I've never used finings.
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Old 09-23-2009, 11:02 PM   #9
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Has anyone ever tried putting their secondary into a refrigerator at 40-45 degrees for a few days at the end to get the yeast to fall to the bottom? I'm debating this technique.
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Old 09-23-2009, 11:13 PM   #10
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That will work. I use this mini fridge that goes down to 31F. It's my crasher. I leave green beer in there for at least a week before I bottle.



I ferment in this chest freezer (Dunkel Weiss and a IPA are going there now.)



This is my beer fridge and I have a lager in it too.



Temp control is the most important thing in brewing.


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