indianajns
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- Oct 15, 2013
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Looking for suggestions on keeping my witbier cloudy. I brewed my witbier for this years NHC which has done well in competition in the past but I have had trouble keeping it cloudy. This batch I did a step mash at 120ish in hopes of keeping it cloudy per the style. But, alas, yesterday I poured a pint from the keg and it had dropped clear. I'm assuming the bottles sitting in San Diego right now have probably dropped clear as well. (Maybe they will turn the bottles upside down before judging?) Any suggestions on keeping wits cloudy? I've heard adding a tablespoon of wheat flour at knockout may help? I've also heard that commercial brewers will deliver their wit kegs upside down to keep their beers cloudy so I'm guessing this is a common problem???