clarity

[sidebung]

I made a german ale a while back and it is just now ready to drink. The crystal malt I bought was milled too fine. I spent alot of time over the sink shaking the bag because I saw it was too fine. After transfering to the glass carboy, a week later I could still see milling floating, so I transered the carboy again. Now it's ready to drink and I can see some floating in the bottles. I have since bought a very fine kitchen strainer. So my question is if I run into this again will the strainer take care of the problem or do I need to do more?

 

[BigKahuna]

I've had good success cold crashing before racking. It seems to settle out all of the chunks. If that doesn't work maybe a fining agent will help settle the bits of grain.

 

[sidebung]

ok thanks for the cold crashing idea. Now when you are to bottle do you let the beer warm up or do you bottle it cold?

 

[homebrewer_99]

You should bring it up to room temp because you have to add priming sugar and bottle condition at room temp anyway.

 

[BigKahuna]

I rack cold. Then however much it warms up is how warm it will be, because like HB99 Says...You're going to bottle condition at room temp anyway.