Beer Clearing Issue

[JoeSpartaNJ]

I brewed up the below recipe and seem to be having some clearing issues. Beer is real murky and cloudy.


Ingredients:
------------
Amt Name
6 lbs 8.0 oz Golden Promise (Simpsons) (2.0 SRM)
2 lbs Munich Malt (9.0 SRM)
1 lbs 12.0 oz Victory Malt (25.0 SRM)
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM)
8.0 oz Brown Malt (65.0 SRM)
4.0 oz Roasted Barley (300.0 SRM)

0.50 oz Nugget [13.3 %] - Boil 60.0 min
1.00 oz Centennial [9.7 %] - Boil 10.0 min
1.00 oz Centennial [9.7 %] - Boil 5.0 min
0.50 oz Nugget [13.3%] - Boil 5.0 min
2.00 oz Willamette [4.9 %] - Boil 1.0 min

1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast

Mashed @ 152
OG: 1.052
FG: 1.014

Beer sat in primary for 5 1/2 weeks @ 65 degrees. Was real murky racking from primary to keg. Currently has been in keg for 5 days @ 8psi (38 degrees.) I have never had a beer this cloudy after that amount of time, trying to figure out why.

I have never used clearing agents either. The only thing I can think of is the yeast. I have never used S-04 before so I did not know what to expect really.

Taste wise, all is well. Really balanced even though its not fully carbed, I like it. The clarity thing is just bothering me.

Would love to hear everyones take on this.

Thanks,
Joe

 

[alane1]

04 is a nice flocin yeast, but if disturbed will throw some haze. Did you use a kettle fining?

 

[Yooper]

That yeast drops like a rock in about a week, so it's not the yeast!

Was the wort clear out of the kettle? Clear wort means clear beer, but if it was cloudy coming out of the kettle you could have a protein or starch haze.

 

[JoeSpartaNJ]

That yeast drops like a rock in about a week, so it's not the yeast! Was the wort clear out of the kettle? Clear wort means clear beer, but if it was cloudy coming out of the kettle you could have a protein or starch haze.

No. This is the first I forgot my whirfloric tablet. Could be the cause.

Do you think it may clear with more age?

 

[alane1]

No. This is the first I forgot my whirfloric tablet. Could be the cause.

Do you think it may clear with more age?

Not that I know of, but if it bothers you, you could always drink it a little warmer. Since chill haze won't affect flavor, you may also just want to use a darker glass.

 

[JoeSpartaNJ]

Not that I know of, but if it bothers you, you could always drink it a little warmer. Since chill haze won't affect flavor, you may also just want to use a darker glass.

Unfortunately, this beyond chill haze. I may try the gelatin route.

 

[brew_ny]

Unfortunately, this beyond chill haze. I may try the gelatin route.

that may indeed work for you

I forgot to put finings in a boil so I cold crashed it for 2 or 3 day with Knox

then kegged came out very clear

all the best

S_M

 

[Cider123]

Well, you don't have anything to counteract the cloudiness yet. No whirlfloc or irish moss during boiling, no fining when kegged, and time is not yet on your side for the cold causing settling.

If you want it to be clearer, then you could still add the gelatin to the keg and give it some time. Then you would have two techniques on your side.

 

[JoeSpartaNJ]

Well, I tried the gelatin trick. I added 1 tsp of gelatin to 2/3 cups water, heated to 150 and mixed. I dumped that into the keg, shook it around, and let sit for 2 days. Poured and dumped 2 imperial pints.

Results:

While the beer didn't really clear at all, the yeasty character that it is gone. I guess it's the small victories that count.

Needless to say, I will try this gain when I go to keg my Columbus IPA that is in the fermentor.

 

[Rambleon]

Have you used gelatin before? I find it clears quite a bit in the first few days but over a week or two it clears brilliantly. That's my experience anyway. If it clears any more post back. I'm curious to see the results.

 

[JoeSpartaNJ]

Don't worry, I plan on testing it every day.

I will post pics if it does clear more.