Cold crashing, very little improvement after 3 days

[Alak0]

Hi
I cold crashed my very cloudy beer 3 days ago, I can see layers with different levels of cloudiness, I added gelatin before cold crashing
Do you think it'll get clear in the next 3 days?

 

[worlddivides]

No.

 

[Alak0]

No.

Will it ever get clear? What's the issue here?

 

[Alak0]

Will it ever get clear? What's the issue

No.

 

[day_trippr]

Do you know what the calcium ppm was?

Cheers!

 

[Alak0]

Do you know what the calcium ppm was?

Cheers!

Not really, it's the water from my RO
My other beers turned out fine
It's my first time cold crashing

 

[mac_1103]

Not really, it's the water from my RO

Extract or all grain? RO water with no chemical additions at all is fine for the former but most likely not for the latter. Yeast need a minimum of 50 ppm of calcium to flocculate. Some strains don't flocculate as well as others.

 

[AlexKay]

Hard to say what the reason is without a recipe. Some yeasts are very slow to clear. Some adjuncts (or even malts) cause quite a bit of haze. Very hoppy beers can have haze because of that.

Almost everything will clear given enough time in cold storage, but that can mean months.

How cold is your crash?

 

[Alak0]

Hard to say what the reason is without a recipe. Some yeasts are very slow to clear. Some adjuncts (or even malts) cause quite a bit of haze. Very hoppy beers can have haze because of that.

Almost everything will clear given enough time in cold storage, but that can mean months.

How cold is your crash?

I used Voss kveik
Vienna malt only
Dry hopped a few days ago

 

[worlddivides]

Will it ever get clear? What's the issue here?

Hard to say without knowing more, but if it's been cold crashed for 3 days and still isn't clear, I doubt another 3 days is going to suddenly make it clear. If you were using a lot of wheat or oats, then I would expect it to never get clear unless you used filtration, but it sounds like Vienna malt is the only grain you used, which I would expect to be able to get crystal clear relatively quickly (definitely after 3 days of cold crashing). How low is the temperature?

 

[Alak0]

Hard to say without knowing more, but if it's been cold crashed for 3 days and still isn't clear, I doubt another 3 days is going to suddenly make it clear. If you were using a lot of wheat or oats, then I would expect it to never get clear unless you used filtration, but it sounds like Vienna malt is the only grain you used, which I would expect to be able to get crystal clear relatively quickly (definitely after 3 days of cold crashing). How low is the temperature?

It's at 3c, I shined a flashlight at the carboy now and I realized there were tiny spots of jello attached to the sides of the carboy، I haven't overused gelatin, just used the amount recommended on many websites
Now I'm suspecting that might be blurring my vision, anyways, I'll give it another have a day and take a sample to see if my theory is correct
Voss is known to be highly fluctuating, I just want the yeasty taste to go away, most all the yeast have settled on the bottom at this point

 

[worlddivides]

It's at 3c, I shined a flashlight at the carboy now and I realized there were tiny spots of jello attached to the sides of the carboy، I haven't overused gelatin, just used the amount recommended on many websites
Now I'm suspecting that might be blurring my vision, anyways, I'll give it another have a day and take a sample to see if my theory is correct
Voss is known to be highly fluctuating, I just want the yeasty taste to go away, most all the yeast have settled on the bottom at this point

Yeah, if that's the case, I have no idea why it isn't clear. Even if you hadn't used gelatin, 3 days at 3c should have made that beer pretty clear. At the very least, it should have dropped all the yeast to the bottom and the gelatin should have just made it even clearer. Have you taken a sample? It might just look hazy in the carboy but be a lot clearer in a hydrometer jar or glass.

 

[Gozie Boy]

Gelatin fining works best if you add it AFTER chilling your beer. Not sure that's your problem, tho.

 

[hottpeper13]

All my IPA's use Voss and they go into the keg super clear after 2 weeks in primary. I do the dip hop instead of dry hop. Both Lutra and Voss are clear at 2 weeks. When I make a starter with them they drop out on the way to the basement brewery from the incubation chamber in the kitchen. No gelatin, no cold crashing.

 

[crazyjake19]

Extract or all grain? RO water with no chemical additions at all is fine for the former but most likely not for the latter. Yeast need a minimum of 50 ppm of calcium to flocculate. Some strains don't flocculate as well as others.

That's definitely strain dependent. I use 2278 for my Czech pale and dark lagers with a very soft water profile (5ppm CA) and they're pouring crystal clear after 10 days in the keg, though they're not ready at that point - I lager them for 6-8 weeks.

I've often wondered about oxalate precipitation and beer stone at that low calcium level (nothing evident yet) but it does not affect flocculation with that strain, that's for sure.

 

[crazyjake19]

Hi
I cold crashed my very cloudy beer 3 days ago, I can see layers with different levels of cloudiness, I added gelatin before cold crashing
Do you think it'll get clear in the next 3 days?

Gelatin works best when added at cold temperatures - after cold crashing. That being said, I would never expect a cloudy beer to drop clear in 3 days. You'll drop out particulates and other matter in suspension, but it won't turn a cloudy beer clear just by cold crashing. That takes finings, filtering, or time + cold.