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Old 03-11-2010, 03:16 AM   #21
Dec 2008
South Burlington, VT
Posts: 847
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The one I originally posted about was so cloudy/milky almost at 7 days that i racked it to secondary and put in isinglass. Moved the temp to the low end for yeast used (60ish) and it really seems to have helped. Bottling it tomorrow and will post a picture of a sample.
  • Fermenting: Cherry Stout
  • On Tap: Town Hall Hope & King Scotch Ale, Red Hook ESB

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Old 05-17-2011, 12:45 PM   #22
Aug 2010
Albany, NY
Posts: 62
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My first two batches were cloudy...still taste good

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Old 05-17-2011, 12:46 PM   #23
May 2010
North Bay
Posts: 26

I use gelatin and the result is crystal clear beer.

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Old 05-17-2011, 08:24 PM   #24
Jan 2011
Brisbane, QLD, Australia
Posts: 305
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In beers that are meant to be clear (IPA, Pale Ale etc) I use a whirlfloc tablet at 15 minutes during the boil. That combined with US-05 makes most of the sediment drop. If it is still cloudy in the fermenter it really clears up a day after being in the bottle. S33 Belgian Yeast is cloudy, but I expect that's the style of the yeast.
My gluten free home brewing blog.

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

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Old 05-17-2011, 08:58 PM   #25
DirtbagHB's Avatar
Apr 2010
Pocatello, ID, Idaho
Posts: 234
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if its cloudy you get more vitamins. us silly-yaks could always use more b6 and b12

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