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Old 01-14-2013, 09:18 PM   #1
ThatsGoodHead
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Feb 2012
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I have tried "primary fermentation only" and have seen great results in taste. However, I can't seem to get the clarity of my brews like I have in the past (with using a secondary). I carefully used my auto siphon and didn't seem to stir anything up. The carboy never fully cleared like I was expecting. Any suggestions?

 
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Old 01-14-2013, 09:22 PM   #2
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You could try cold-crashing and finings.

 
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Old 01-14-2013, 09:25 PM   #3
ThatsGoodHead
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Agreed, but never had to before...Thought clarity would be the same as when I used a secondary. Just curious of other's experiences. Thanks for the resonse

 
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Old 01-14-2013, 09:35 PM   #4
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I use a tablespoon of Irish Moss during the final 5 minutes of the boil........
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Old 01-15-2013, 02:32 PM   #5
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Quote:
Originally Posted by ThatsGoodHead View Post
Agreed, but never had to before...Thought clarity would be the same as when I used a secondary. Just curious of other's experiences. Thanks for the resonse
Yeah I've definitely seen a lot of people claim that they get equally good clarity without a secondary in some of the threads that discuss "to secondary or not," but I don't have personal experience with this to say exactly what their methods would be.

 
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Old 01-15-2013, 02:43 PM   #6
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IME it really depends on the yeast used and how long you give it to flocculate out. I've had no issues getting very clear beer with no use of a second vessel. I don't cold crash or use any other agents to get it to clear, just time.
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Old 01-15-2013, 10:32 PM   #7
ThatsGoodHead
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It was 1 month to the day in the primary, with 2nd generation yeast slurry. I do not yeast wash but again I had clear beers before so I don't see that being the issue. 1 month long enough?

 
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Old 01-15-2013, 11:23 PM   #8
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Quote:
Originally Posted by ThatsGoodHead View Post
It was 1 month to the day in the primary, with 2nd generation yeast slurry. I do not yeast wash but again I had clear beers before so I don't see that being the issue. 1 month long enough?
What yeast was it? Depending on how you washed it (or how good a job you did) that could be the cause right there.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
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Old 01-15-2013, 11:37 PM   #9
ThatsGoodHead
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Feb 2012
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2nd generation Wyeast 1056 American Ale. Keep in mind this is a yeast I have used many times before(I have never "washed" when re-using slurry) and always had beautiful clear beers when using secondary. I feel as though I must be missing something do to all the successes I have read about not using the secondary. Maybe I wasn't as careful as I thought I was when transferring? However, the carboys were not as clear as I was expecting, but I ASS-UMED it was just yeast on the side of the carboy. I did ferment at a lower temperature then normal...15 degrees c, The culprit?

On a positive note, it taste delicious.

 
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Old 01-16-2013, 01:24 AM   #10
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Probably something else with the batch. Cooler temps typically help the yeast to flocculate more/better, providing a clearer brew. Wyeast 1056 has a rather low flocculation rating and also states "Normally requires filtration for bright beers." in the description. I used it for my first two brews, and never again. I've been using yeast that's typically rated either high, or very high, for flocculation. Giving them enough time for that to happen, at lower temperatures, also helps.

Are you getting chill haze in the brew? Are you bottling or kegging? If bottling, try leaving the bottles in the fridge for 2 weeks before you go to pour one out. If kegging, then what carbonation method are you using?
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Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

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