Cloudy Wort

[copachono]

well, im making some wheat beer for xmass with my family, but i was getting really low efficiency so, i crush more the grains the first one was really cloudy with a lot of sediment, so i made a filter for my mash tun, some pvc filter and also BIAB for mashing, i the result its a really nice and clear wort, but wheni boild the wort ir becomes cloudy , im also using a bag fow the hops and for results i dont get hop on the bottom of the wort, but the couldy its still there.

im single mash 90 minutes at 156 F then strike at 170F, im also using lactic acid too lower the PH about 5.3 for the mash and strike water, im not so sure what im doing wrong.

 

[RM-MN]

Two thing come to my mind.

1. Cloudy wort still can make clear beer. My BIAB wort is always cloudy. I mill the grains really fine, squeeze the bag, sparge, squeeze the bag, sparge again and squeeze the bag until it won't drip on my floor. My beer still clears.
2. When you collect nice clear wort thinking you will get clear beer from it, it will get cloudy during the boil due to precipitation of proteins. Some people will try to let it settle and rack the clear wort off. I dump it all into the fermenter, including the hops. When fermentation is complete and the yeast quit stirring up the beer, the hops settle out along with the proteins and the yeast settles out last. The cloudy wort you might leave behind in the boil kettle is mostly wort that could have made beer. I like beer.


I just though of number 3. Your raising the temperature to 170 is called mashout, not strike. Mashout is only needed when using a conventional mash tun and doing a fly sparge. It isn't needed at all for BIAB.

 

[FleEsq]

Most wheat beers are cloudy even after fermentation. A clear wheat beer would be an oddity.

 

[copachono]

ok the thing its kindda weird, because i have now 5 batches, the 2 batches withour filtering they look really clear on the fermenter but the ones with the filtering are cloudy

 

[copachono]