Freak of Science...a NEIPA turned clear...?

[Biscuits]

My current NEIPA will be sent to the keg tomorrow evening after a 48 hour cold crash. I will post what it looks like.

 

[yourlastchance89]

I accidentally discovered a while back that by accidentally sending overdoing gelatin it would permahaze my beers. This was also specifically brought up by a listener on the Brulosophy Podcast as well. If you don't want your beer to clear, try adding alot of gelatin to it.

 

[ScrewyBrewer]

All of my beers drop clear after several weeks in the keg. I think what happens is that the beer cold crashes over time, and because our kegs are really served from the bottom all of the haze creating particles come out in the first half or so of the keg.

I hope this makes sense

Actually, chill haze is what keeps a NE IPA nice and hazy. If anything the haze will diminish once the beer warms. Make sense?

 

[Biscuits]

Sent to the keg tonight...

 

[Andre3000]

This is five weeks in the keg. Haze is not going anywhere; visually, it's opaque like mango juice. Like I mentioned above, a good portion of high protein malt (white wheat) to bind with the high level of polyphenols, I believe, is what does it for me. I encourage everyone to read the Scott Janish article for more info!:

http://scottjanish.com/researching-new-england-ipa-neipa-haze/

 

[malhal]

Since some brewers can achieve stable haze without wheat malt there must be something about their process that when not done by other brewers the wheat malt makes up for. Someone earlier mentioned calcium levels, I noticed with high calcium mash the wort is crystal clear and a load of proteins drop out, whereas with no calcium the wort stays cloudy and brown, maybe it is something to do with that.

 

[malhal]

In New Brewing Lager Beer Noonan says “below pH 5.0, the protein does not coagulate.” so maybe that the trick with barley malt is to lower pH below 5 before whirlpool temp/hops. And then maybe wheat malt proteins don't coagulate no matter the pH?