I'm hit or miss with clear beer lately. I'm trying to brew beer and serve it as quickly as possible. I know this is contrary to the homebrewing philosophy but I'm considering my recipes involved in a commercial setting where time is money.
This beer I used US-05 dry yeast. Whirlfloc in the kettle - and after a Diacetyl rest (temp controlled fermentation) I add gelatin and then dial my temp to crash cool to 35. I use cooled, pre-boiled water and mix the gelatin (1 packet) well. I the add to the top of my fermenter. I don't mix at all, I'm worried about disturbing cake or contamination or oxygenation. I'm hoping the 140f plus degree gelatin mixes well on its own in 69f beer. (Maybe?)
The next day - the beer is now crashed to 35. I then added Polyclar (same fashion as Gelatin). 2 days of more cooling and the beer looks like this. What gives?