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Old 12-18-2012, 08:13 PM   #21
Vebra
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is that what grows on a chia pet?

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yup!

 
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Old 12-18-2012, 08:15 PM   #22
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yup!


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Old 12-18-2012, 08:25 PM   #23
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If you have a chest freezer with a temperature controller, cold crash it for a week or so at 36 - 38. If you don't, let it sit in the fermenter for a few extra weeks and be very, very careful transferring.

 
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Old 12-18-2012, 08:28 PM   #24
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Quote:
Originally Posted by Darwin18 View Post
If you have a chest freezer with a temperature controller, cold crash it for a week or so at 36 - 38. If you don't, let it sit in the fermenter for a few extra weeks and be very, very careful transferring.
Dont have a chest freezer..
I have a styrofoam box that I put ice blocks in

I guess you mean i should dry hop for 7 (or so) days, then pull the bag of hops out and let it sit in the fermenter a couple of weeks after that (without the dryhoping hops)?

 
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Old 12-18-2012, 08:30 PM   #25
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Quote:
Originally Posted by PowPow View Post
Dont have a chest freezer..
I have a styrofoam box that I put ice blocks in

I guess you mean i should dry hop for 7 (or so) days, then pull the bag of hops out and let it sit in the fermenter a couple of weeks after that (without the dryhoping hops)?
For best hops aroma and flavor, you'll want to dryhop for the last 5-7 days before packaging. If you wait a couple of weeks, then much of the hops flavor and aroma will be gone.
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Old 12-18-2012, 11:34 PM   #26
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Originally Posted by Yooper View Post
For best hops aroma and flavor, you'll want to dryhop for the last 5-7 days before packaging. If you wait a couple of weeks, then much of the hops flavor and aroma will be gone.
Yep, and that was why I asked Darwin18 about about the timing. I mean, my problem was hop haze from dry hopping. If the solution would be to let it sit in the fermenter a couple of weeks extra, it would have to do that after the dry hops were added (and removed).

 
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Old 01-22-2013, 07:54 AM   #27
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Okay, so the beer I was concerned about has now been 2 weeks in the bottle. No gelatine or any alternative was used, and no cold crash. And for some reason it's more clear than any beer I have ever made after just 2 weeks in the bottle (3 week primary, last week with dry hops). I left it in the refrigeration for a couple of hours yesterday, and no chill haze either

 
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Old 10-11-2015, 02:19 AM   #28
dannymars
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I've used a product called "Polyclar" in the secondary which made VERY clear beer quite quickly.... ****ty stuff to work with though as it's insoluble and very powdery/dusty and gets everywhere, just from opening the bag.

 
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Old 10-11-2015, 02:36 AM   #29
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A good floccing English yeast helps. I find my pale beers with whirlfloc and English yeast (with a solid cold crash) will be crystal in 2 weeks. Using an American strain can take 3-4 weeks.
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Old 10-11-2015, 02:48 AM   #30
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You do realize this is a 2 year old thread?

 
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