Best method to get really clear beer?

[HHP]

OK,

My fourth batch has reached its FG of 1.012 and the sample is pretty clear, much clearer than all the others.

What is the best way to get this beer to clear completely?

I have a fridge that is adjustable down to 32, and a freezer that im not sure how warm it goes, but will go down to 0.

What temperature and for how long should i put this beer?

 

[Hammy71]

If you want to crash cool your beer you want to get close to freezing. Unless your ice brewing than you never want to freeze your beer. Put your fermenter in the fridge for a couple of days and rack as usual. You can also use gelatin (do a search....comes up real easy.) Just remember, if your bottling it may take a couple more weeks for the beer to carb. If your kegging, your home free.

 

[HHP]

does the speed of reaching the low temp matter?

Should I put it in the freezer and monitor it, and then move it to the fridge?

 

[TheMan]

I don't use any finings at all. I find vorlaufing well and careful racking from brewpot to fermenter is all you need. My beer is crystal clear. After bottling and when you finally taste that it is not green anymore throw a few bottles in the fridge for 10-15 days, they should be clear as glass.

And +1 to Hammy, if you keg you have zero worries!

 

[Ricand]

No I don't think chilling time matters. Just get it nice and cold. Do you use Whirlflock? I believe that helps. If I wanted it to clear quickly, I'd chill it then add gelatin. A couple days and it should be bright. Personally, I just wait a couple weeks without bumping the keg. It'll be pretty and bright (until you bump the keg and stir it up again). Cloudy beer is never a defect IMO, but BMC drinkers aren't used to it.

 

[HHP]

OK Cool, Its going in the fridge, which is set on the coldest it goes.

I know cloudy beer isn't a defect, but professionally brewed beers are clear and if I can make a clear one, why shouldn't I?

 

[Mysticmead]

remember that a lot of professional brewed beers are also filtered.

 

[Ricand]

I know cloudy beer isn't a defect, but professionally brewed beers are clear and if I can make a clear one, why shouldn't I?

Some of the best beers in the world aren't clear too. Pliny the Elder comes to mind. Most heavily hopped beers end up with some hop haze, all good.

Filtering and fining are both used to clear up beer, but if you listen to some of the beer gurus, they'll tell you flavor components can be removed too.

 

[robtotten]

What's your boil kettle setup like? If you can whirlpool while chilling and avoid all the break material / hop gunk when racking to your fermentor, that will help tremendously. I was shocked at what a difference it made the first time I did it. The wort was actually really clear leaving the kettle.

 

[robtotten]

And if you don't whirlpool, using Whirlfloc in the boil helps.

 

[Houblon]

Proper mash & wort PH along with whirlflock returns crystal clear beer in a few days.

I hate hazy beer, but super hoppy beers get a pass :cross:

 

[JonK331]

Whirlfloc, gelatin, and cold crash.

 

[Toecutter]

I filter with a 3 micron reusable cartridge. Rack to keg, attach CO2 and push it through the filter to the other keg and it comes out nice and clear
Ii have also just used Irish Moss I buy in bulk, and add an ounce 15 minutes before flame out, and not filtered, that works too.

 

[3PegBrew]

Also remember if you are making a true Weizen or Wit, it will turn out cloudy.

 

[DrMaltyVonHopenstein]

I'm surprised nobody has yet mentioned the role of the yeast. Clarity will depend not only on the strain of yeast, but also the quality of the fermentation environment and age of the yeast propagation. Sure, certain yeast strains will yield less settling and therefore more cloudiness. However, if you have unstable temperature, insufficient aeration or Ph issues, the yeast may not function properly. Also, after re-using yeast for several batches (re-pitching from successive yeast cakes), the yeast changes characteristics - particularly its ability to settle. If I haven't kept track of for how many batches I used a yeast, I know I need to start fresh when the secondary doesn't clear. But then again, I know some people use fresh yeast every time ($$$).

BTW - I get very clear beers (that are supposed to be clear) with:
-Decent rolling boil to get good hot break
-Whirfloc to coagulate the cloud-inducing proteins, etc
-Quick chill from boiling for a good cold break
-Secondary (I've tried one-stage and I now always secondary)
-Patience, give it 2-3 weeks in the secondary
-Fresh yeast with higher sedimentation

 

[Yankeehillbrewer]

I've definitely noticed better clarity in my beers since I started using whirlfloc. 1 tab at 20 mins. Combine that with cold crashing for a couple days before bottling and I've been getting some pretty nice looking beers.