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Old 09-05-2013, 07:41 AM   #1
ryno327
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My last batch turned cloudy after getting to serving temp. What do I need to do to stop this next time.

 
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Old 09-05-2013, 09:46 AM   #2
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Some yeasts don't settle out easily. S-33 is an example. What type of yeast did you use?
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Old 09-05-2013, 10:54 AM   #3
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Quote:
Originally Posted by ryno327
My last batch turned cloudy after getting to serving temp. What do I need to do to stop this next time.
That's a protein chill haze. ( a haze that forms when the beer is chilled). Usually ( but not always) happens in beers that have moderate amounts of adjunct grains like wheat, rye, raw barley, corn and rice.

1) use Whirlfloc or Irish Moss in the last 15 min of the boil at 1/2 tsp./5 Gallons.

2) you can use plain unflavored gelatin reconstituted in boiled, cool water (too hot = Jello). Cold crash your fermenter after fermentation is complete to get the haze to form. Dump the solubilized gelatin in and let it do it's thing. Couple of days later, it's settled out and it will be ready to rack.

3) consider your grain bill. If you have to use raw grain adjuncts or have a recipe that is notoriously cloudy, consider a 15-20 protein rest in your mash at 120-130 F. Proteinases are active in this range and will breakdown the extra protein. Be forewarned; you don't get something for nothing; protein helps foam stability so if you like a good thick foam head, you'll have to balance that grain bill and mash schedule to give you what you want.

 
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Old 09-05-2013, 04:07 PM   #4
ryno327
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I used WLP002 and didn't have any adjunct in the grain bill.

 
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Old 09-05-2013, 04:19 PM   #5
ryno327
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Well a higher mash temp create more protein?

 
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Old 09-06-2013, 01:07 AM   #6
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Quote:
Originally Posted by ryno327
Well a higher mash temp create more protein?
It won't create it; but, i suppose it could limit the amount of proteinase activity and therefore increase your chill haze( maybe). If there is no wheat or adjunct, Irish moss should take care of it.

I will say that IPA's also tend to be cloudy as well unless filtered.

What's the recipe look like?

 
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Old 09-06-2013, 05:41 PM   #7
ryno327
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26 lbs 2 row, 10 lbs Munich, 5 lbs Vienna, 3 lbs CaraMunich, 2 lbs corn sugar.

 
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Old 09-06-2013, 05:49 PM   #8
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Quote:
Originally Posted by ryno327
26 lbs 2 row, 10 lbs Munich, 5 lbs Vienna, 3 lbs CaraMunich, 2 lbs corn sugar.
http://amzn.com/B008S00GE4

I Never brew without it.

 
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Old 09-06-2013, 05:57 PM   #9
ryno327
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Thanks for the advice. Irish moss it is from now on.

 
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Old 09-06-2013, 05:58 PM   #10
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Earlier in the summer, I made a lawnmower beer without whirlifloc and with a weak-arse hot break, and it was cloudy as heck from the first glass to the last. I made the nearly identical recipe with whirlifloc and a vigorous hot break, and it's crystal clear after only a week in the keg. So vigorous hot break and whirlifloc are good ways to help clarity.
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