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?

 

[Broothru]

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?

I'm not so sure of the universal validity of Noonan's hypothesis. I recently brewed a 100% wheat beer (Pivo Grodzeski) that was pretty darn clear, which they are supposed to be. Now the 100% grist was heavily smoked with Oak, but I'm not sure what actual cause/effect smoked malt would have on beer clarity. Peat smoke certainly doesn't make my favorite Scotch Whisky any less clear .

 

[day_trippr]

fwiw, a bit less than half of my hazy recipes use wheat malt or flaked wheat, but nearly all of them use malted or flaked oats. I've never had either go anywhere near bright though, kegs stay hazy all the way to the kick...

Cheers!

 

[Indian_villager]

What hops were you using in the WP and DH? I remember something from a podcast where the folks from Green Cheek, Fidens, and Russian River were stating that some hops were not as good at maintaining stable haze. The one that stood out to me was Mosaic, on its own mosaic is fairly weak in that aspect and it tracks with some of the beers that I have made.

 

[malhal]

Maybe that's because Mosaic gives a bigger pH bump which takes the WP over 5 and causes the proteins to coagulate?