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Old 02-27-2013, 06:09 PM   #501
hogwash
 
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Originally Posted by HBrew71 View Post
Does this one take a long time to clear up? I used Wyeast London ESB. It has been a month in the keg. Still very cloudy. Tastes good.
That yeast is a high floccer and is supposed to create a very clear beer. Interesting that yours and gcdowd's are cloudy. How long has it been in refrigeration and how many pints have you drawn off of it?

 
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Old 02-27-2013, 06:16 PM   #502
gcdowd
 
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I've had mine in the keg about two weeks and have pulled about 4 pints. I will admit that it was super clear when I racked it. Either way, I attribute it to chill haze and it will probably go away eventually.

 
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Old 02-27-2013, 08:22 PM   #503
bottlebomber
 
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Quote:
Originally Posted by hogwash

That yeast is a high floccer and is supposed to create a very clear beer. Interesting that yours and gcdowd's are cloudy. How long has it been in refrigeration and how many pints have you drawn off of it?
I think it's the protein haze not yeast. Mine is also hazy, even after having bottles that have been in the fridge for months. I used Wyeast 1728 which always clears well for me.

 
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Old 02-27-2013, 09:53 PM   #504
HBrew71
 
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Quote:
Originally Posted by hogwash View Post
That yeast is a high floccer and is supposed to create a very clear beer. Interesting that yours and gcdowd's are cloudy. How long has it been in refrigeration and how many pints have you drawn off of it?
It has been in the fridge about a month. Tried about 5 pints so far. I am ok with it taking longer but as you said it is a high floc yeast and I was expecting it to be clear by now. I will wait and see.

 
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Old 02-28-2013, 11:26 PM   #505
BlackGoat
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This looks to be my next brew based on the overwhelming love here. Anyone have thoughts on throwing in a couple handfuls of flaked oats?

 
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Old 03-01-2013, 02:14 AM   #506
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Just an update, pulled another pint tonight and now it's crystal clear
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Old 03-01-2013, 02:17 AM   #507
PhelanKA7
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Quote:
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This looks to be my next brew based on the overwhelming love here. Anyone have thoughts on throwing in a couple handfuls of flaked oats?
I use a little bit of flaked oats and flaked wheat in my ESB. Out of respect for someone else's recipe thread I won't post it here but if you're interested I'll PM it to you.
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Old 03-01-2013, 05:28 PM   #508
hogwash
 
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I sampled mine yesterday after a week in primary and it was at 1.018, which I'll take if it doesn't drop anymore. The interesting thing was it had a distinctive diacetyl flavor, buttery just like they say. I used the Wyeast London ESB yeast which they say needs a thorough diacetyl rest so I'm not worried about it. I'll just leave it for another couple two three weeks. I thought it was kind of cool because I have never tasted it before, to my knowledge. It was very clear that's what I was tasting.

Beyond the diacetyl it was a very nice color and I think it's going to be good one. Thanks KB!

 
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Old 03-01-2013, 05:45 PM   #509
kombat
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Mine cleared right up, it's almost done carbing. I just used US-05.

 
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Old 03-01-2013, 05:56 PM   #510
gcdowd
 
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Quote:
Originally Posted by hogwash View Post
I sampled mine yesterday after a week in primary and it was at 1.018, which I'll take if it doesn't drop anymore. The interesting thing was it had a distinctive diacetyl flavor, buttery just like they say. I used the Wyeast London ESB yeast which they say needs a thorough diacetyl rest so I'm not worried about it. I'll just leave it for another couple two three weeks. I thought it was kind of cool because I have never tasted it before, to my knowledge. It was very clear that's what I was tasting.

Beyond the diacetyl it was a very nice color and I think it's going to be good one. Thanks KB!
Mine had the diacetyl too, very distinct. Another week in primary and it'll go away. None left in mine
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