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Old 03-12-2006, 07:53 PM   #1
filbs123
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Mar 2006
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Hi,here I am brand new to beer making I have made my first brew from a lager kit,I have followed the instuctions to the letter and now its at the 3 weeks in the barrel stage but it has a nice head smells great but..when i say its cloudy thats an understatment you cannot see through it when it is in the glass..I would be grateful for any suggestions thanks,....Filbs

 
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Old 03-12-2006, 08:31 PM   #2
Genghis77
 
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Another couple weeks should clear it up. Lagers take more time for yeast to work and settle out.

 
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Old 03-12-2006, 09:20 PM   #3
autoferret
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Did u just put it in the primary??
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Old 03-12-2006, 10:11 PM   #4
Baron von BeeGee
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What temperature is it at?

 
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Old 03-12-2006, 11:10 PM   #5
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When you are talking glass, do you mean the whole carboy or a cup? In every batch that I have made I was pretty much unable to see through the carboy, but when I racked it to or bottled it, it was much clearer. The only reason for the difference was because the light was unable to penitrate through that much volume in the carboy, but was able to in a small tube.
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Old 03-13-2006, 02:02 PM   #6
filbs123
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Thank you...on following the instruction at the stage of kegging 2 days warm and then 2 weeks somewhere cold its now in the conservetory which is cold I am in the UK its winter still here....When I say cloudy I mean when I put it into a glass you cant see through it....Thanks again....Filbs

 
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Old 03-13-2006, 02:48 PM   #7
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If it's really cold (< 5C I guess) you may have chill haze. I guess that's what the Baron tried to get at when he asked for the temp. Or you may have a poorly flocculating yeast strain.

Kai

 
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Old 03-13-2006, 05:44 PM   #8
filbs123
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Mar 2006
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Thank you,could you explain a focculating yeaste strain please,and if it is to cold if I bring it inside would that cure the chill haze,thanks.

 
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Old 03-13-2006, 06:36 PM   #9
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Quote:
Originally Posted by filbs123
Thank you,could you explain a focculating yeaste strain please,and if it is to cold if I bring it inside would that cure the chill haze,thanks.
Some yeast strains are more flocculating than others. That means, a more flocculant yest drops out faster buy forming clumps of yeast. A notorious low flocculating yeast is Koelsh and Alt yeast. You can find the level of flocculation for your yeast on the WYeast or WhiteLabs web-pages.

Chill haze develops from soluble proteins at low temperatures. they simply go out of solution and form this very fine haze that settles very very slowly. Chill haze will go away if the beer is warmed up (> 8C should work). I dispense most of my beers at 10C and they are clear even though they may show haze at lagering temps (1..2C).

I see chill haze as a cosmetic problem that doesn't need to be addressed in my beers right now.

Kai

 
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Old 03-13-2006, 07:11 PM   #10
filbs123
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Mar 2006
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Thank you,I have tasted the beer today and to be honest it tastes great a good head and smaell but...it looks rank I think if I was served it in a pub they would get it back it looks like it could give you a very poorly head and belly.Do you think it would.

 
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