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Old 04-21-2012, 01:09 AM   #1
dabs
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Apr 2012
Cedar Falls, Iowa
Posts: 5
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The gluten free McGee I made is having trouble clearing. It was started one month ago and it still is a creamy tan color like bacon grease. The OG was 1.045 and is currently at 1.012. It was in the primary fermentation for two weeks and and carboy so far for two weeks. Anyone have any ideas? Thanks for any thoughts.



 
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Old 04-21-2012, 02:35 AM   #2
igliashon
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Feb 2012
Oakland, CA
Posts: 936
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Rack it again? IDK, I've had lotsa beers start out cloudy like that, but all of 'em clear eventually, especially if I put them in secondary. Usually lots of trub if they're super cloudy. In any case, it's not uncommon for meadmakers to do 3 or more rackings, so if it takes more than two to get it clear, that's no big deal. Or you could just wait it out.



 
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Old 04-25-2012, 04:23 AM   #3
jimmystewart
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Oct 2010
planet earth
Posts: 87
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Same thing happened when I made a batch. I think it's caused by the rice. Mine tasted just fine and I'm not too particular about appearance, so I just ignored it.

FWIW, I don't think any amount of racking will make that haze go away. I had some in bottles for months that was still hazy.

 
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Old 04-29-2012, 07:20 PM   #4
dabs
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Apr 2012
Cedar Falls, Iowa
Posts: 5
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Here is a pic of what the brew is looking like after reracking and putting in the fridge @ 36 degrees for the past week. It looks as if it is clarifying to a different clarity. I will probably bottle after the first layer of cloudyness has pretty much settled to the bottom.
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Old 05-04-2012, 10:50 PM   #5
The_Fuzz
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May 2010
Calgary
Posts: 42

Mine came out cloudy. 4 months later, still cloudy.



 
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