forgot to cold break

[knifey_spoony]

I recently brewed my third batch, a barley wine. It was my first brew in quite a while, several months. A combination of laziness and false confidence led me to brew it without a quick refresher course from our good man Palmer. Anyway, after the fact I realized that I forgot to cold break. I poured the boiling wort into my fermenter bucket, topped it off, then put it outside to cool down to a yeastable temperature. Now I am wondering if there is anything I can do to mitigate against the inevitable cloudiness I will discover when I transfer to secondary. Any ideas? (Note: this is not one of those panicked, "help-me-did-I-ruin-my-batch" posts, just looking for some advice on the clarity issue).

Slainte.

 

[Walker]

cold crashing it after fermentation will help some. Or you can rack it to a secondary container and use gelatin to help clarify it.

You can search for gelatin on here and find several threads about it.

 

[Torg]

From making wine you can rack it, this is probably the most important step. If it is protien haze you can use one of the wine fining agents that contain Bentonite. There are many different fining agents you can use, but it depends on what the haze is.

If it is yeast, simple cold will make them settle. And BTW yeast itself is a fining agent.
If it is protein any negatively charged fining agent will work, e.g. the already mentioned bentonite. Gelatin and egg whites can be used as well, but they also tend to strip color from it. Keep in mind, that gelatin while a good mild agent, also will remove phenolic compounds. While removing these in wines may be desired I would think the bitterness from the hops in barleywine to be a desired trait.