So i've noticed that some of my cloudy brews (wits, weizens, etc.) are cloudy and have nice profile at first but after a week or so they start to turn noticeably more clear. Any input as to why this is happening? If it helps, I currently keg all of my beer. I also frequently ferment at higher temps than recommended, around 78-79 degrees F. It is hot here in the desert and as of now can only ferment at room temperature. Thanks for any help/advice.
Cloudy beers turning clear
- Thread starter JesseRYC
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wyzazz
Well-Known Member
Put a tsp of white flour in the last 10 mins of the boil, it works for me! If I'm not mistaken it's Biermuncher's trick.
That will keep them hazy, however the flavor and maybe mouthfeel of the beer may change since the yeast are no longer suspended.
JesseRYC
Well-Known Member
Just to be a little more thorough, I want to Add that this takes place in very short periods of time. The clearing starts to become evident after only 1-2 weeks. Is it common for this to occur this soon?
Definitely, 1 or 2 weeks at 35 to 45 degree temps will make it all drop out pretty fast. It most beer styles its a good thing, however in wheats, its a bad thing. Most wheat beers will have some level of permanent chill haze that won't go away, if you don't have that, then flour will fix it as noted above.
modernlifeisANDY
Well-Known Member
I just invert my keg once a week or so to keep my wheat beers hazy. As for your temperature issue, build a swamp cooler! It will cost you 5 bucks and it actually works.
A swamp cooler???? There's no project involved. It's a tub of water.
I think I paid around $4 for the rope-handled tub and the pop bottles I freeze I dont' count since they are just going back to recycling anyway. Ok, so figure .10 each. Yeah, right around $5 for the whole thing.
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