Clarity in Question

[mageac]

so if you don't keep them in a keezer do you bottle directly after keg carbing?

 

[Genuine]

The last beer I made was a Chinook and Simcoe IPA - I used a warflock tablet at 15 minutes left to the boil and after the first couple of pints, it poured beautifully clear and didn't affect the hop aroma whatsoever. Huge fan of warflock tablets now!

 

[pdietert]

Some of the best beers in the world are also the haziest.

 

[Genuine]

I have my current batch of amber ale in my kegerator cold crashing in the carboy. I'm going to keg tomorrow and when it's carbed, I'll let you know of the results. I used whirfloc and cold crashing for this one. It does look a bit cloudy in the carboy but we'll see how it is in the glass.

 

[Genuine]

Lil bit of condensation on the glass but I'm happy with the way it came out!

 

[Fishin-Jay]

I've used whirlfloc and gelatin and it works great. What I've found works just as well is whirlfloc and 2 weeks of cold conditioning for all of my beers after they have carbed, or been kegged. This keeps me from getting too excited and drinking green beer, and all of my beers have been crystal clear. Gelatin won't hurt anything, but my preference is to add as little as possible to my beer. Less additives mean fewer opportunities for mistakes.

I've found that brewing, like most things, yields a better product the less you mess with it.

 

[seanoj]

http://www.whitelabs.com/other-products/wln4000-clarity-ferm

The above stuff will kill chill haze. It also helps bring other proteins out of your beer, including Gluten. I used it for that reason (attempting to come up with a tolerable beer for an intolerant friend).

A guy did a video about it on youtube that you should be able to find quickly.

I did a few beers where I pitched the Charity-ferm in half the batch and there was no difference in flavor or mouthfeel. It does remove the chill haze. I have yet to test the gluten differences.

The only downside is it adds ~ $2.50 to the cost of each 5 gallons...

 

[Trail]

Unless you are serving people who are vegetarians But how would they know what's in the beer lol.

I don't know. But serving something you know they don't want is a breach of trust.

 

[Pminyard]

A combination of Irish moss and isinglass used at different times tends to clear the yeast better, but since there will be less yeast at bottling, carbonation will take longer. I use a primary, secondary, then tertiary process and some of my friends then filter the beer and use a pressurizing carbonation process for really clear, no chill-haze beer, but you will get very acceptable beer without filtering when you use a combinatioon of Irish moss, then isinglass (about three days before bottling).

 

[ayupbrewing]

mageac, I was curious why you carbonate with sugar if you're kegging. I still bottle, but everyone else I know who kegs force carbonates.
I've never tried gelatin because I've read it will take flavor out of the beer. I do use Irish moss, and haven't had any chill haze problems, yet.

Sounds like Cask Conditioning to me...or rather Keg Conditioning..

 

[Trail]

I forgot to use any finings my last three batches (It'd been a year since I brewed) and they're still pretty cloudy - the one bottled batch as well. I'm chalking it up as a learning experience.

 

[MTOutlaw]

I've always used Irish moss in my brew, but never made it a point to cold crash my wort fast enough, and still ended up having a cloudy beer. So in my findings either a ton of Irish moss needs to be used, or chill your wort to pitching temps within 15 minutes will help with clarity. If ya do that and still have cloudy beer, gelatin or if your desperate enough filtering is about the only options left.

 

[Nicegirl]

Whirlpooling with a 10 minute rest and then cooling the wort as quickly as possible with a wort chiller and then siphoning the wort from the kettle into the fermenter has worked wonders for all of my beers.
As others have suggested a good cold crash and the addition of gelatin a 48 hours in advance of bottling will work well too if you still have chill haze problems.

 

[Trail]

The ordinary bitter I'm brewing is clearing in the bottle right now. Sort of incredible actually - top half of the bottle is crystal clear, bottom half is murky. Very pleased and I expect it to settle out completely quite soon.

 

[dummybrewman]

You may find that once you chill your bottles the beer will get cloudy, unless you lucky. My Irish red was crystal clear before it hit the refrigerator.

 

[Trail]

Chill haze usually goes away a couple weeks after chilling. On the downside, my beer's always gone before it's been in the fridge a week. On the upside, that's because it's delicious.

 

[FredTheNuke]

Chill haze is also from protein in solution. Filter it out, add finings or wait and it will eventually settle out in my experience.

 

[Grantman1]

I now clear nearly all of my beers with gelatin, and I've noticed that they have a much cleaner character to them than before. It might be in my head, but I'm gonna roll with it regardless.