cjmurphy87
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- May 26, 2010
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Thanks in advance for any help that can be offered.
I've been having issues with the clarity of beers I've brewed recently, and inconsistencies in clarity between batches that I'm scratching my head over. I'm hoping someone here can give me some guidance on what in my process might be leading to these issues.
Pale beers in particular seem to exhibit this more than amber or dark beers, but could just be random, as some darker beers have lacked clarity as well.
My most recent 3 brews have highlighted the extremes of this issue, however I have noticed seemingly random variance in the clarity of the finished beer for a while.
My last three brews (from most recent to least) where:
English IPA (Pale, flaked corn, Invert #1, EKG for hops throughout, 1.25oz dryhop) which has remained pretty hazy, much more than I would expect to be caused by just the dryhops. Wyeast 1098.
English Mild (Pale, C60, Black Malt, Invert #3, Fuggles and Hallertau, no late hop additions or dryhops), this came out crystal clear, looked as if it had been filtered, and left behind the cleanest keg I've had when it kicked. Wyeast 1469.
Leftover ingredient Lager which I threw together for a party on short notice. (pale, and a little bit of wheat, C10, and melanoidin, Citra, with about a half ounce dryhop), Extremely cloudy on a hefe or NEIPA level, even after a month and a half in the fridge it never cleared appreciably. Saflager w34/70.
My process is a fairly typical batch sparge process:
-Collect tap water through carbon filter, then treat with Camden tablet, and adjust mineral content and pH (citric acid) to desired profile using bru'n'water (my water is extremely soft, nearly a blank slate for mineral adjustments).
- Heat to strike temperature, mash in rectangular cooler for 60 minutes, stirring mash every 15 minutes.
-vorlauf, collect first runnings, sparge with 170* water, let sit 15 minutes, vorlauf, then collect second runnings.
-60 minute boil, irish moss at 15 minutes, cool with immersion chiller.
-drain into glass carboy, pitch yeast (only use a starter if yeast is old, or OG is high).
-2 to 3 weeks in primary
-add gelatin dissolved in hot water to carboy, immediately rack to purged keg using closed transfer. Place in 40*f keezer, burst carb 24hrs at 40 psi, reduce to serving pressure (13psi) and let condition for approx. 1 week.
I've been having issues with the clarity of beers I've brewed recently, and inconsistencies in clarity between batches that I'm scratching my head over. I'm hoping someone here can give me some guidance on what in my process might be leading to these issues.
Pale beers in particular seem to exhibit this more than amber or dark beers, but could just be random, as some darker beers have lacked clarity as well.
My most recent 3 brews have highlighted the extremes of this issue, however I have noticed seemingly random variance in the clarity of the finished beer for a while.
My last three brews (from most recent to least) where:
English IPA (Pale, flaked corn, Invert #1, EKG for hops throughout, 1.25oz dryhop) which has remained pretty hazy, much more than I would expect to be caused by just the dryhops. Wyeast 1098.
English Mild (Pale, C60, Black Malt, Invert #3, Fuggles and Hallertau, no late hop additions or dryhops), this came out crystal clear, looked as if it had been filtered, and left behind the cleanest keg I've had when it kicked. Wyeast 1469.
Leftover ingredient Lager which I threw together for a party on short notice. (pale, and a little bit of wheat, C10, and melanoidin, Citra, with about a half ounce dryhop), Extremely cloudy on a hefe or NEIPA level, even after a month and a half in the fridge it never cleared appreciably. Saflager w34/70.
My process is a fairly typical batch sparge process:
-Collect tap water through carbon filter, then treat with Camden tablet, and adjust mineral content and pH (citric acid) to desired profile using bru'n'water (my water is extremely soft, nearly a blank slate for mineral adjustments).
- Heat to strike temperature, mash in rectangular cooler for 60 minutes, stirring mash every 15 minutes.
-vorlauf, collect first runnings, sparge with 170* water, let sit 15 minutes, vorlauf, then collect second runnings.
-60 minute boil, irish moss at 15 minutes, cool with immersion chiller.
-drain into glass carboy, pitch yeast (only use a starter if yeast is old, or OG is high).
-2 to 3 weeks in primary
-add gelatin dissolved in hot water to carboy, immediately rack to purged keg using closed transfer. Place in 40*f keezer, burst carb 24hrs at 40 psi, reduce to serving pressure (13psi) and let condition for approx. 1 week.