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Old 09-24-2009, 01:59 AM   #11
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I noticed my clarity improved when using more flocculent yeast strains. S-04 is a great yeast and produces a nice clear beer in a short amount of time.


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Old 09-24-2009, 02:21 AM   #12
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Low calcium levels in the water can lead to poor flocculation. I've only done about 6 batches since I started actively tweaking my water chemistry but every one of them has cleared up very nicely.


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Old 09-24-2009, 03:34 AM   #13
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Gelatin. Add to secondary and give it a week. Clear.
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Old 09-24-2009, 11:54 AM   #14
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Irish moss/whirfloc in the boil, then a 3-4 week primary before racking to secondary for a week has given me crystal clear beers.
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Old 09-24-2009, 11:21 PM   #15
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I think it is important to note that beer clarity is very subjective. Even pictures can be deceiving. Unless you see someones beer in person, you don't know what level of clarity they are achieving.

This doesn't negate any of the advice, but its important not to create unrealistic expectations because of different definitions of "clarity". Otherwise you could drive yourself crazy.
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Old 09-24-2009, 11:26 PM   #16
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Wouldnt racking it several times help to clear it without adding anything? I had heard in several post how this "clears" the beer. Would one be able to do this several times and get the same result?
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Old 09-24-2009, 11:39 PM   #17
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Quote:
Originally Posted by FireNightFly View Post
Wouldnt racking it several times help to clear it without adding anything? I had heard in several post how this "clears" the beer. Would one be able to do this several times and get the same result?
To a point, and also at more and more peril of infection and oxidation.
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Old 09-24-2009, 11:55 PM   #18
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Quote:
Originally Posted by carl spakler View Post
Irish moss/whirfloc in the boil, then a 3-4 week primary before racking to secondary for a week has given me crystal clear beers.
You never get any chill haze?

My beer clears at room temp. within a week, but I always have chill haze for the first 5-10 days at 35 F.
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Old 09-24-2009, 11:57 PM   #19
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Quote:
Originally Posted by Conroe View Post
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.

Dude is that Bud Light Golden Wheat in your lager fridge? GASP!
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Old 09-25-2009, 12:32 AM   #20
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Wife's diet, I never make 110 calorie beers. It's almost a good wit. It just needs some more malt flavor. There is even yeast sediment in the bottle and it's absolutely not clear.


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