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Old 01-21-2010, 04:00 AM   #1
ILOVEBEER
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Sep 2009
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Hi there,

I have three AG batches under my belt and am learning as I go using my RIMS I built and everyone's advice from this board. I have made a raspberry wheat that was cloudy (wheat which is expected) and a newcastle clone that was darker than normal from me tweaking the recipe....but still a bit cloudy. I have a 16g FB in my MLT and I use bags for all hops and all additions.

I normally add whirlfock at the 15 min boil, ferment in a sanke for 3 weeks, cold crash for 48 hours in the sanke, rack from the top using C02 as it feeds into my cornies and very careful with getting any visible debris inthe transfer tube as I transfer.

WHAT AM I DOING WRONG?

Thanks
Joe

 
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Old 01-21-2010, 04:15 AM   #2
waldoar15
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Oct 2009
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Never had or brewed Newcastle, but you can use gelatin when you cold crash. You might want to crash longer also. Can't hurt.

 
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Old 01-21-2010, 04:17 AM   #3
ILOVEBEER
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Never heard of utilizing gelatin....can you explain this please?

I know that 4 weeks could be a little too long in primary, but I do not transfer to secondaries....I have read enough and don't think it's necessary (IMO). Two days at 40* is not enough for cold crashing?

Thanks
Joe

 
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Old 01-21-2010, 04:20 AM   #4
schweaty
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When you say that you use a bag for "all additions" does that mean the whirlflock tab as well? You might want to just toss it directly in your boil rather than in the bag.

 
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Old 01-21-2010, 04:22 AM   #5
ILOVEBEER
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sorry about that...the whirlfloc is the only thing I throw directly in

I use a 40 plate chiller so my main goal is to "NOT" clog this thing

 
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Old 01-21-2010, 04:31 AM   #6
moonbrew
 
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You prolly just need more time...

Do a search though on gelatin finings like waldoar15 mentioned, or look at this thread, and look for BierMuncher's posts. Gelatin will speed up what will naturally take place over time as the yeast and proteins coagulate (stick together) and drop out of suspension.

I use a teaspoon of gelatin in most of my beers at kegging, and by the time I'm a few pints into the keg, about a week after kegging, mine look pretty good.



Oh, BTW, you can get plain unflavored gelatin at the grocery store, Knorr is what I use.
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Old 01-21-2010, 04:34 AM   #7
waldoar15
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http://www.homebrewtalk.com/f163/gel...o-joke-153093/

 
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Old 01-21-2010, 04:43 AM   #8
Reelale
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Quote:
Originally Posted by waldoar15 View Post
And time...If you have enough time to let your beer cold conditon, you'll be amazed how clear it drops. Gelatin is for the impatient...ask me how I know.

 
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Old 01-21-2010, 05:08 AM   #9
Wayne1
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Your "problem" is haze inducing proteins. The easiest way to remove them is time. Let the beer sit and the proteins will settle. If you are impatient
You can add your choice of coagulants to cause these proteins to drop out of solution quicker.

Gelatin is an inexpensive choice that works very well. You can do a search of this site that will tell you all you need to know. Roughly, add 1/2 teaspoon of gelatin (Knox brand unflavored is fine) to 1 cup of water. Bring the temp up to 160 F or so. Add to the keg and then transfer your beer on top.

You could also do a "secondary" or conditioning step where you transfer your beer from it's primary vessel to a second vessel with the gelatin added. Keep it there for 3-5 days and your brew will be very clear.

Then you can transfer it to your keg and carbonate as usual.

You may want to experiment with the dosing of gelatin. BierMuchner suggests 1 tablespoon. I have found that amount removes hop flavor and aroma. The 1/2 teaspoon works well for me.

Another fining agent is Polyclar. This is derived from inorganic sources rather than the organic that gelatin is harvested from.

Good luck.

 
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Old 01-21-2010, 03:20 PM   #10
shortyjacobs
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Gelatin is quick, and works AWESOME. But even without, after at least 2 weeks undisturbed in a fridge, it will drop pretty clear on its own.
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