Fruit beer not clearing - what to do?

[d3nnisv]

Hi guys . Iam new here my name Is Dennis and I have a question iam brewing for a while now. But I tried a fruit beer but it ended up brow milk shake sludge the smell is good though.. please any advice to fix this.. I used pilsener malt and philly sour yeast.. and frozen forrest fruits that I put in last 10 minutes of the boil .. it was nice red beer .. it was fermenting around 25 degrees for 2 weeks..but iam close to botteling wanted to check the gravity but it was a brown milk shake look... so I opend the fermenter everything was brown.. purged it with co2 and close the fermenter should I wait... cold crash the beer ... filter and transfer it to new fermenter.. any advice will be welcome

 

[lumpher]

Frozen forest fruit shouldn't even come close to turning it brown. Strawberries, currants, blueberries, etc should leave it a nice reddish color. Have you tasted it? I'm suspecting a major infection somehow to turn it to a chocolate milkshake sludge. Sounds like it's way beyond pectinase and gelatin. If it still tastes good, pectinase and gelatin are about all I have to suggest besides a long cold crash.

 

[d3nnisv]

Ok thanks... it sounds bad the infection part the smell is good though.. bit scared to taste now

 

[doug293cz]

I would give it some more time to see if it clears (yeast and other particulates settle out.) If it hasn't cleared in another two weeks, I would try cold crashing (cooling to near freezing for a couple of days), if you have the capability for that.

Brew on

 

[hotbeer]

I don't add fuit puree or anything to me beers. However I have had some beers that took almost six weeks to clear. And they still rank highly as being some of my better tasting beers. I also wouldn't worry about what color the sludge is. You ever wonder why grape Kool-Aid came out of you as green the next day? (#2 not #1)

I've since quit bottling beer just because it cleared up and reached FG. Those were about 50/50 for whether I liked them or not. Though I've got one now sitting in the FV at day four that is clear and at FG, I'll probably wait the full two weeks if not longer before bottling.

But it's really hard to keep telling myself to just wait. I want it now. Maybe I need to go buy a six pack of something.

 

[beren]

A double dose of pectic enzyme, and let it sit for a week might help

 

[Steveruch]

Boiling fruit makes the pectin set causing haze.

 

[day_trippr]

I make a raspberry hibiscus wheat beer using a pound of raspberries per gallon and after pureeing the berries I include an hour stand at 140°F in a pot with pectinase added. It's amazing how effective that stuff in breaking down the berry husks and the pulp therein to increase yield and reduce hazing...

Cheers!

 

[d3nnisv]

It got 10000x times better thank you all for the advise.. one more question does it after the acid and gelatine still contain enough yeast to build up co2 after priming and botteling ?