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Old 10-12-2009, 03:23 AM   #1
Aug 2009
Windsor, ON
Posts: 54

Hey guys.

I have had my first two batches (hefe and APA) bottled for 3 weeks now. I used a secondary for the pale but not for the hefe. I also used a whirlfloc in the pale and had it fementing for total of three weeks as opposed to the hefe which i bottled after only 9 days.

Here's the thing.

The pale is quite cloudy. The yeast particles hang around floating in the glass for a long time before they settle to the bottom.

Why is the hefe more clear than the pale? This doesnt make sense to me. But then again i'm a noob so i'm hoping you guys can shed some light on this.

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Old 10-12-2009, 03:25 AM   #2
SporkD2's Avatar
Jun 2008
San Antonio, Texas
Posts: 740
Liked 1 Times on 1 Posts

I had chill haze when I first started and its because I wasnt cooling fast enough. As far as I understand its a risk you take when using an IC as compared to other chilling methods because the protein doesnt fall out. If you cold crash the beer for a while though that will solve all your problems.

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Old 10-12-2009, 02:10 PM   #3
Jan 2009
Somewhere in Illinois
Posts: 221
Liked 2 Times on 2 Posts

IC = Immersion chiller? I thought they brought the temp down pretty quickly. I always use an immersion chiller and an Ice bath and it helps drop the temp quite rapidly.
The "Hops Shortage" is the gods way of punishing us for not making our beers bitter enough.

Primary #1: British Brown
Primary #2: Empty
Primary #3: Empty
Secondary #1: Empty
Keg #1: Chocolate Oatmeal Stout
Keg #2: Hoppy Red

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