Extra Cloudy Wort

[snarf7]

I brewed a Rye IPA today (about 16% of the grain bill) and the wort turned out really cloudy, lots of junk floating around in it. I did everything as I usually do, got a good hot break and a good cold break but it still came out looking almost like cream of chicken soup.

I used Nottingham yeast which usually rips through anything pretty fast. Do you think leaving it sit longer after fermentation completes will help clear things up? I plan to dry hop too so I'm wondering if I should not add near the end of fermentation, maybe do it in a secondary instead?

What about gelatin? When would be the best time to add that?

 

[ong]

I get that when I use a significant amount of rye, too. It drops clear.

 

[snarf7]

I get that when I use a significant amount of rye, too. It drops clear.

Good to know, thanks!

Do you do anything differently or just carry on as usual?

 

[ong]

Good to know, thanks!

Do you do anything differently or just carry on as usual?

No, I don’t usually go out of my way to get clear beer. Maybe cold crash.