neumann
Well-Known Member
Last summer I built a single tier brewstand and I got 3 batches under my belt before the winter (if you can call it that, i don't think we have but a couple of days with lows in the 30s) and a kitchen remodel removed any time I might have had to brew. During that time I brewed and ESB and a Rye IPA that both turned out cloudy even after conditioning and carbonation at 40 for more than a month. I thought the reason for their cloudiness was that I had accidentally (as if I'd do it on purpose) boiled my mash. My third batch was a Stout that I didn't boil my mash. I couldn't see but I assumed that it wasn't cloudy. Fast forward to last weekend and I'm brewing again and I avoid boiling my mash. It's only been in the fermenter for two weeks but it is exhibiting the same cloudiness that the previous beers had. I'm going to try gelatin and a cold crash this time but I wonder what is causing this. It looks like grain is making it through. It's affecting the body of the beer and having to reassure people that it's safe to drink is exhausting. Any ideas? I've attached a quick shot with my phone after I pulled a sample for gravity testing. Notice that this is a tiny sample and still nearly opaque.