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Old 03-19-2012, 06:33 PM   #11
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Poly Clar is one of the most effective fining agents for the hop derived polyphenols that the OP is experiencing. That will significantly improve the clarity.

Be ready, the flavor is likely to change due to the reduction in hop polyphenols. Usually its for the better, but it can also result in a reduction in the hop flavors that the OP dry hopped for in the first place.


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Old 03-19-2012, 06:46 PM   #12
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If you're seeing white particles it is likely yeast. Given time it will drop out and your beer will be much clearer. I'm impatient as hell so most of my beers don't get clear till I'm half done with the keg.


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Old 03-19-2012, 06:48 PM   #13
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If you're seeing white particles it is likely yeast. Given time it will drop out and your beer will be much clearer. I'm impatient as hell so most of my beers don't get clear till I'm half done with the keg.
Could be...it clings to the sides of the bottles some and still in suspension even after a week at 36F in the fridge. More time in fridge?
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Old 03-19-2012, 07:03 PM   #14
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Could be...it clings to the sides of the bottles some and still in suspension even after a week at 36F in the fridge. More time in fridge?
Time solves 99% of post fermentation homebrewing problems. It may never get clear but chances are that it will in time. If not rdwhahb.

With your next batch cold crash for a few days when you know fermentation is done and be extra careful when transferring from primary.
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Old 03-19-2012, 07:05 PM   #15
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With your next batch cold crash for a few days when you know fermentation is done and be extra careful when transferring from primary.
I think that's my issue...I usually try to suck up every last drop out of the primary just until I see the yeast cake starting to get sucked up but that might be too much for clear beer especially since I've never cold crashed a beer but I guess now that I have a beer fridge I can!
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Old 11-14-2013, 09:03 PM   #16
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I expect my dry hopped beers to be a little cloudy, but my most recent IPA looks almost like a Weizen! Otherwise it tastes and smells great. I don't think it's the yeast- I used WYeast American II, which usually gives me pretty clear beers. Nor should it be the Lallemand CBC-1 yeast I used for bottle conditioning- it's flocculent and generally reliable. I'm wondering if the 3 oz of dry hop pellets (Wisconsin Gorst Valley) contributed an unusually large amount of fines. Milling of hops must create some hop dust, and I see fines production mentioned online as a technical problem in hop pelletization. Is anyone in the forum aware of this as a quality control problem with hop pellets?

Of course I could switch to whole hops, but some interesting varieties are hard to find that way, and I've occasionally found packaged whole hops to be stale.


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