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Old 02-21-2008, 02:54 AM   #1
Sea
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I just kegged my second beer that had a haze problem from brewing till gone. It never settles out. This particular beer has been in the fermenter for 2 months, and is still hazy. I have never had this problem before, except for the batch before last, and this batch. I haven't changed my process, and my beers are usually exceedingly clear. The flavor is effected, it's slightly yeasty, but otherwise good. This is driving me nuts!

Any ideas?
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Old 02-21-2008, 03:03 AM   #2
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More information is required to give any type of rational answer. Can you let us know recipe, yeast, techniques, temperatures, etc? If I had to guess I'd say it was an infection of wild yeast or bacteria.

 
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Old 02-21-2008, 03:39 AM   #3
Sea
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Both were AG IPAs.

10-12 Lbs 2-row, couple lbs of spec. grains, lots of hops with many late editions. I mash my IPAs at 154-155 F for 60 min, and batch sparge. Both used Safale S-05 Dry yeast. I clean with TSP, and sanitize with Iodophor, following prescribed methods for both, though nothing has changed in my technique.

Wild yeast/contamination was a thought, though the first batch was quite quafable, and (so far) so is the second batch that has been effected by this problem.
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Old 02-21-2008, 03:48 AM   #4
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Quote:
Originally Posted by Sea
Both were AG IPAs.

10-12 Lbs 2-row, couple lbs of spec. grains, lots of hops with many late editions. I mash my IPAs at 154-155 F for 60 min, and batch sparge. Both used Safale S-05 Dry yeast. I clean with TSP, and sanitize with Iodophor, following prescribed methods for both, though nothing has changed in my technique.

Wild yeast/contamination was a thought, though the first batch was quite quafable, and (so far) so is the second batch that has been effected by this problem.
Nothing stands out in your specifics, everything looks OK. I'm going to stay with my original guess of an infection, especially since you said in the first post that the beer tasted "yeasty". If there are any phenolic or Belgian beer flavors then that would almost certainly be the case. Most of the Safale products drop like a rock so if there is suspended yeast in the brew after all this time it is probably a wild one. Since you also used "lots" of hops there could also be some hop particulates and tannins from all of that vegetable matter. If so most of that will continue to settle slowly so you could continue to wait things out and also get the temp down if possible.

 
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Old 02-21-2008, 05:27 AM   #5
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Did you have any white wheat in the recipes? They can leave a haze.
The only other thing I can think of would be that the yeast MFG got some Hefewizen yeast in the package. Not likely though. LOL
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Old 02-21-2008, 01:48 PM   #6
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My IPAs are much slower at clearing than the rest and even when they do, it's not brilliant. I think it has a lot to do with large late hop additions and especially when dry hopping.
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Old 02-21-2008, 01:53 PM   #7
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Quote:
Originally Posted by Bobby_M
My IPAs are much slower at clearing than the rest and even when they do, it's not brilliant. I think it has a lot to do with large late hop additions and especially when dry hopping.
I agree with Bobby.. Hard time clearing up those IPAs because of the hops! I think the dry hopping is what does it. I call it a hop haze... Even many of the commercial IPAs have a haze when you pour them.

 
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Old 02-21-2008, 02:27 PM   #8
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Cold crash that bad boy. 40ish degrees for 7-10 days and I bet it would be nice and clear.

 
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Old 02-21-2008, 02:34 PM   #9
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Quote:
Originally Posted by ohiodad
I agree with Bobby.. Hard time clearing up those IPAs because of the hops! I think the dry hopping is what does it. I call it a hop haze... Even many of the commercial IPAs have a haze when you pour them.
If you look at the BJCP guide lines for an IPA they state that a slight haze is ok do to the dry hopping.
My guess is that you have a little protein haze mixed with the hop haze and it needs to have time and maybe a little gel to drop it out.
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Old 02-22-2008, 01:06 AM   #10
Sea
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Thanks for the replies. I know what you mean by IPAs tending not to clear as well as other styles, and both these beers did have around 4 oz of pellets added after 20 min. left in the boil. However, I brew a lot of IPAs, and this is something very different, almost as if you were to swirl a homebrew bottle and be sure to pour all the sediment into the glass. I'm beginning to think it's some sort of infection. Can Gelatin clear a hazy infection? It's yet to be seen what happens to this batch, but the last one I drank for several months with little or no change in flavor.
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