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Old 12-04-2006, 10:34 PM   #1
fat.sam
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Oct 2006
Manchester MO
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How do I get more clarity from my extract-steeped beers? I have been really happy with the taste of most of my recipes but I would like them to present a little clearer. I use Irish Moss and follow the 1-2-3 rule.

I am wondering if letting them sit in the fridge for a week before consuming would help. Any thoughts?

 
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Old 12-04-2006, 10:37 PM   #2
Desert_Sky
 
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Mar 2006
Sierra Vista, AZ
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question for you


are your beers clear at room temp? and does chilling them bring out a haze?
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Old 12-04-2006, 10:43 PM   #3
fat.sam
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Oct 2006
Manchester MO
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I guess I don't know. I chill my bottled beers before drinking.

However when bottling I believe the beer was clearer.

 
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Old 12-04-2006, 10:46 PM   #4
Desert_Sky
 
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then what you may have is commonly refered to as Chill Haze. It can be tough to overcome it sometimes.

Do a seach on chill haze, since there are alot of posts on the subject.
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Old 12-04-2006, 11:23 PM   #5
fat.sam
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Oct 2006
Manchester MO
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Thanks for the diagnosis. Chill haze is my problem, but how to correct?

I read that not cooling the wort fast enough can cause this. I get my to 70 degrees within 15 min. I don't think this is the problem.

I understand that starches (barley formed maltose) need to be fully metabolized by the yeast to get maximal clarity, but how do you get more efficiency out of my yeast. I get at least 75% effeciency from my yeast. Except for my last batch all the others took at least a day before yeast began to blast off.

My Thursday beer I aerated it until there was a three inch head. I will see if this helps with my problem.

How do brewhouses get their beer so clear? Is it their yeast effiency?

 
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Old 12-04-2006, 11:31 PM   #6
fat.sam
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Oct 2006
Manchester MO
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Maybe I should try gelatin.

 
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Old 12-04-2006, 11:47 PM   #7
bikebryan
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Mar 2005
Alexandria, VA
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Quote:
Originally Posted by fat.sam
Thanks for the diagnosis. Chill haze is my problem, but how to correct?

I read that not cooling the wort fast enough can cause this. I get my to 70 degrees within 15 min. I don't think this is the problem.

I understand that starches (barley formed maltose) need to be fully metabolized by the yeast to get maximal clarity, but how do you get more efficiency out of my yeast. I get at least 75% effeciency from my yeast. Except for my last batch all the others took at least a day before yeast began to blast off.

My Thursday beer I aerated it until there was a three inch head. I will see if this helps with my problem.

How do brewhouses get their beer so clear? Is it their yeast effiency?
Many breweries filter their beer before bottling/kegging. You can do this at home, but if so you'l either need to keg or re-pitch yeast as filtering usually filters out not only suspended solids but yeast as well.

 
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Old 12-04-2006, 11:56 PM   #8
fat.sam
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Oct 2006
Manchester MO
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I just read that chilling the wort to below 50 F will take care of cold break, which should prevent chill haze.

Has anyone tried the extended chill (50 F) and have any luck?

 
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Old 12-05-2006, 03:01 AM   #9
homebrewer_99
 
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Feb 2005
Atkinson (near the Quad Cities), IL
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Another way to "overcome" chill haze is to drink out of ceramic mugs (so you can't see it)...
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Old 12-05-2006, 03:05 AM   #10
Baron von BeeGee
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http://www.homebrewtalk.com/showpost...53&postcount=4

 
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