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Old 03-10-2010, 01:54 PM   #1
whenindoubtpilsout
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Sep 2009
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Hi Everyone,

2 weeks ago I brewed up my first attempt at a Belgian Blond Ale. Everything went great, and after 2 weeks in the primary, primary fermentation has pretty much completed (I hit my FG on the nose), and the beer was nice and clear. I auto-siphoned to a secondary last night, and am pretty perplexed as to why the beer is now incredibly cloudy. At first, I chalked it up to suspended yeast, but more than 12 hours have elapsed since the racking, and the beer is still cloudy. I used a whirlfloc during brewing, and I used an immersion chiller to drop the wort temperature down to 65F in <20 minutes. This, and the fact that the beer was crystal-clear before racking makes me rule out chill haze.

Any thoughts?

Much appreciated!


 
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Old 03-10-2010, 02:30 PM   #2
homebrewer_99
 
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Sounds like you racked over some yeast to me. Just let it sit and get clear again.
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Old 03-10-2010, 02:42 PM   #3
samc
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If you did not cold crash, consider trying it next time as it helps settle everything out before racking and keeps the trub at the bottom.

 
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Old 03-10-2010, 03:44 PM   #4
whenindoubtpilsout
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Sep 2009
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I'm not familiar with the term "cold crash". Are you referring to using an immersion/counterflow chiller? I used an immersion and chilled to pitching temperature in <20 mins, leaving the trub at the bottom of the kettle.

 
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