I tried making a hop tea and adding it at different times and I'm getting some extreme cloudiness from it. The first hop tea was just boiling the hops for a few minutes and letting it settle, then pouring the decanted liquid. The other two times I used a new French Press. I've added it late in the primary (when there was still a little bit of fermenting left), added it in a secondary, and added it when racking to a keg. All are really cloudy.
I've tried gelatin but that doesn't seem to affect it much if at all. Is this cloudiness most likely polyphenols? I added polyclar to one of the kegs last night so we'll see if that clears it up.
Is this typical?
Is there a way to reduce or prevent it?
Is there a particular fining agent that works best?
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