Crazy cloudy hazy

[karljrberno]

15 lbs rahr 2 row
1.5 lbs 40* crystal
1.25 oz warrior XX 60
1 oz citra 30min
.5 oz simco 30min
1oz simco 15min
.5 oz citra 15min
.5 oz citra flam
.5 oz simco flame
1 oz dry hop citra
Imperial A20 citrus yeast
OG = .087
mash 153 deg
Transferred to secondary after 9 days not dry hop yet .
fermantation temp 63deg F
No means to cold crash and no Irish moss used


Question : why is this beer so cloudy it’s almost thick lol ?

 

[hotbeer]

You realize that your particular yeast is spec'd for 67°-80° F temps. So 63°F might lead to longer ferment times on that alone.

OG was .087 or 1.087? .087 will be a problem, too. Nothing for yeast to feed on. OG is after the boil and ready to pitch. Not after the sparge.

Do you always leave it in a brightly lit room?

How 'bout the current activity? Any small bubbles rising in the beer? (not the airlock)

 

[day_trippr]

Looks like pumpkin soup!

 

[karljrberno]

1.087 correct
I will bring it upstairs out of basement to warmer temp good thinking.

Secondary lives in the dark no natural light.

Yes it looks like pumpkin soup lol let’s go have a look at it now 24 hours after transfer and 10 days into fermentation , I would have let it sit in primary longer but you all know the buissy schedule thing caus is brewer peps to do things out the norm from time to time

 

[karljrberno]

Fermentation’s is still a go ! I guess the hazy is the yeast still suspended , However I never ever had a beer look like this I also never used that yeast before . I just thought it was strange that’s all Wondering if it was some kind of Anomaly

 

[day_trippr]

Oh it's definitely from something suspended - I'd say a lot of something
Have you done a gravity check recently, or are you content to let it ride?

Cheers!

 

[karljrberno]

Gravity at 1.022 as of yesterday
I put this sub fourm wondering if I had something going on I read haz is from grain mostly if I read rite IDK .

 

[day_trippr]

Well.....the original Vermont style allegedly relied almost entirely on hop haze, though I'd allow there may have been a yeast contribution.
There's at least one HBT member who claims inside knowledge that no adjuncts were used...

Cheers!

 

[tbaldwin000]

So, I'm afraid you couldn't really have picked a worse yeast given that you lack the ability to keep the fermenter hot and the ability to cold crash. Basically, your beer isn't nearly done yet, and wasn't when you took it off the yeast cake. Citrus, aka WLP 644, is a total nightmare yeast to work with compared to a more traditional ale yeast. It has extremely poor flocculation, is easily disturbed, and consumes maltotriose via its slow diastaticus metabolic pathway, unlike quick finishing ale yeasts, which either don't consume maltotriose, or do so through far quicker metabolic pathways.

So, the haze you are seeing in there is the continuation of active fermentation. I'd give this a few more weeks, sadly.

Will you be bottling, or kegging?

 

[karljrberno]

I have keg system
I have no problem giving time

 

[tbaldwin000]

Ok, the appearance of the beer will eventually stop being such a milky haze, but it is unfortunately just a matter of time. For this yeast you want to see consistent hydrometer samples for three days at an absolute minimum, five is best. Even then it will still drop out slowly - quicker if cold crashed.