tomakana
Well-Known Member
Relatively new brewer here. I've been wondering a bit about the process of clearing beer...not how to do it (there are plenty of resources around about that), but more why. Barring entering a beer into competition, where I'm assuming clarity is a part of the criteria, is there anything other than cosmetic considerations behind trying to achieve a crystal clear beer?
I've done a variety of beers so far (couple of Pale Ales, Brown Ale, Hefe, first Lager is fermenting now), all extract with some steeping grains. None of them were particularly clear when I bottled them, and of course as they sat for a week or so in the refrigerator some of them did drop very clear - even considering the clarity difference, however, there was little noticeable sediment, except for the Hefe, which I had to swirl a little since I know it's not supposed to be clear. But I'm not positive I can tell a difference in flavor/body/etc between the ones that I drank earlier rather than later. Maybe I have to do a more direct taste comparison?
Thanks for the thoughts.
Tom
I've done a variety of beers so far (couple of Pale Ales, Brown Ale, Hefe, first Lager is fermenting now), all extract with some steeping grains. None of them were particularly clear when I bottled them, and of course as they sat for a week or so in the refrigerator some of them did drop very clear - even considering the clarity difference, however, there was little noticeable sediment, except for the Hefe, which I had to swirl a little since I know it's not supposed to be clear. But I'm not positive I can tell a difference in flavor/body/etc between the ones that I drank earlier rather than later. Maybe I have to do a more direct taste comparison?
Thanks for the thoughts.
Tom