Belgian Wit: Some cloudy, some not...

[kanderna]

Hi All -

Only have about 4 left of a batch of belgian wit that I brewed back in July. I couldn't have asked for a better turnout on the taste... they have all tasted great.

My question... some bottles pour clear (you can see right through them), and most of the others have that classic wit cloudiness to them. So... why the difference? All of them have the sediment intact in the bottom after pouring, so I didn't recognize any differences there. What gives???

 

[agusus]

The clear ones just had the yeast flocculate (settle out) faster. Swirl the bottle a little before pouring and you'll get your yeast back into suspension so all your wit beers will be cloudy (the way they should be ). Or use about 1/2 cup [CORRECTION: should be 1 Tablespoon] of flour at end of boil in your next batch of wit.

I've noticed the same phenomenon with my wit beers by the way - I'm not sure why some bottles seem to flocculate faster. My current theory is that those bottles sat in the fridge longer - extended cold conditioning will cause the yeast to drop out.

 

[kanderna]

I've noticed the same phenomenon with my wit beers by the way - I'm not sure why some bottles seem to flocculate faster. My current theory is that those bottles sat in the fridge longer - extended cold conditioning will cause the yeast to drop out.

Probably a good point. When I posted I was thinking that I had noticed the difference in bottles that had been subjected to the exact same conditions (i.e. same amount of time in fridge, etc.), but now I can't say that with 100% certainty. It may just be that the ones I'm noticing that in have been in the fridge for a while.

 

[KayaBrew]

The clear ones just had the yeast flocculate (settle out) faster. Swirl the bottle a little before pouring and you'll get your yeast back into suspension so all your wit beers will be cloudy (the way they should be ). Or use about 1/2 cup of flour at end of boil in your next batch of wit.

I've noticed the same phenomenon with my wit beers by the way - I'm not sure why some bottles seem to flocculate faster. My current theory is that those bottles sat in the fridge longer - extended cold conditioning will cause the yeast to drop out.

Half a cup is WAY to much flour. I've used 1 Tablespoon and got the Wit nice and hazy.