It was two weeks fermenting @ 44. Transferred to secondary for 1 week @58. Then to fridge for lagering. Its been two weeks and still not clearing up, very hazy. Thought maybe contamination but took a sample and dont notice any obvious off flavor. Its the second time pitching this yeast slurry (gambrinus 2002). The first pilz i brewed with this yeast cleared very quickly in the secondary. Anybody have any suggestions or similar experiences. Don't like to use it, but polyclar?
haze in my pilz
- Thread starter hoplord
- Start date
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Is it yeast haze or protein haze?
That strain has been dropping clear for me with ease for a lager yeast, and the beers have been crystal clear. I made my tenth batch with that yeast last night, the earlier ones all cleared to crystal clear after 2 days in a secondary.
You could try finings, but thats usually best in the secondary, you may need to do a keg to keg transfer if you fine now.
That strain has been dropping clear for me with ease for a lager yeast, and the beers have been crystal clear. I made my tenth batch with that yeast last night, the earlier ones all cleared to crystal clear after 2 days in a secondary.
You could try finings, but thats usually best in the secondary, you may need to do a keg to keg transfer if you fine now.
Eh_Modern_Drunkard
Well-Known Member
I usually let my lagers sit in the fridge for a month before I mess with them at all. Occasionally I'll pull a sample to check it out, but I usually find time and patience are your friends when trying to clear your beer without additional post-boil fining.
At the end of a month, I have commercial grade clarity.
Just my $0.02 though...
At the end of a month, I have commercial grade clarity.
Just my $0.02 though...
How do you tell if its yeast or protien? Either way, how would you clear it. Not in a hurry, still going to lager for 2 months so maybe that will resolve issue. Just kind of concerning since i have used this yeast with the same grain bill and mash schedule over the last couple months and had no issues with clarity. Like you said this yeast has been clearing really well.
You can try adding gelatin to clear things up. This will still take a few days to clear up.
Take a sample. Let warm to room temp, if it is clear then, it is chill haze, and likely a mashing problem. If it is chillhaze you can use finings to try to clear it.
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If it is chill haze, make sure you put finings in while the beer is as cold as possible. You will want to get gelatin+water to about 150F but not over 165F for pitching it into a keg. I use about a third a cup of water and a few grams of unflavored gelatin for a 5 gallon keg. It clears my beers like a charm.
