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Old 12-06-2008, 07:11 PM   #1
snail
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When the yeast is still in suspension, causing your beer to look hazy, not clear, what is the problem with it? It doesn't make it taste any different does it? Do people want it clear just for appearance or are there other benefits I haven't read?

-Matt

 
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Old 12-06-2008, 07:32 PM   #2
john from dc
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well, yeast itself does have a flavor. in fact each different kind has its own, and some are stronger than others. i'd say for a lot of us it's desirable to wait until the beer is relatively clear before bottling, but some beers never really do. of course, some amount of live yeast is desirable in some styles as well. bottom line, if it tastes good, then no it's not a big deal.

oh yeah, it also makes you fart.


 
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Old 12-06-2008, 07:34 PM   #3
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Depends too...if it's a wheat cloudiness is expected.
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Old 12-06-2008, 07:47 PM   #4
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If it is a floculating yeast the beer is not finished. If it is a less floculating yeast then it may stay cloudy. Yes the yeast has a slight flavor but it is part of the style (ie: wheat beer). If you like a beer that has a haze then it is good enough to drink but it may get better if you wait. Proper aging beer is a must for good beer.
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Old 12-06-2008, 07:48 PM   #5
snail
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Yeah I made a blackberry wheat once and it was cloudy..of course. But after awhile sitting in the fridge i began to clear. It tasted the same when the yeast settled to the bottom of the bottle as it did when it was still in suspension.

 
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Old 12-06-2008, 07:54 PM   #6
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Heavy flavoring will mask yeast taste in a wheat beer. A plain wheat beer will make this easier to taste.
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Old 12-06-2008, 08:10 PM   #7
snail
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I'm making a Long Trail clone from Austin Homebrew. I've put it in a secondary to clear. How clear should I expect it to be before I bottle? I mean, can you see straight through the carboy and see things on the other side?

 
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Old 12-06-2008, 08:24 PM   #8
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excluding lagers,

i'm reading threads to ferment it two weeks or so and bottle or keg it, use clarifying agents..

i'm reading threads to rack to a secondary

i'm reading threads to leave it in the primary minimum 4 weeks...

i'm confused....i wonder what the monks did...

 
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Old 12-06-2008, 09:31 PM   #9
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Most ales of reasonable gravity do NOT need a secondary vessel because 2 to 3 weeks is not enough time for autolisis to occour. They DO need more time in the primary so the yeast can clean up fermentation byproducts. 2 to 3 weeks for a 50 point (1.050) beer is fine. Ferment in the lower end of the yeast's recommended temperature range and you will make a very clean beer.
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Old 12-06-2008, 10:16 PM   #10
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Quote:
Originally Posted by snail View Post
I'm making a Long Trail clone from Austin Homebrew. I've put it in a secondary to clear. How clear should I expect it to be before I bottle? I mean, can you see straight through the carboy and see things on the other side?
You should be able to read the NY Times through the carboy.
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