Or fridging the bottles for a week or so. That'll give the chill haze a chance to form & settle out like a fog.
Yes, absolutely. Are you suggesting that yeast does not impart any perceptible flavour to a beer?
Yes, of course.
The "process" consists of all of the steps you undertake in order to make the desired beer. For some, their goal is to make a beer that conforms as closely as possible to a particular style. If the style guidelines prescribe crystal clarity, then Whirlfloc and gelatin are two good steps in order to achieve that clarity.
Can you make clear beer without using either of those products? If the answer is yes, then why use them? If the answer is no, then can you really claim your process if good?
Are you suggesting that yeast is the only thing that causes haze?
A quick comment about style: It's hard to create something unique when you lock yourself into thinking that the style of the beer is more important than the beer itself. For me, taste before anything else.
Can you make clear beer without using either of those products? If the answer is yes, then why use them? If the answer is no, then can you really claim your process if good?
Well, that's sort of a troll-ish question, isn't it?
I can make clear beer without using any products- but the whirlfloc means it happens quicker and faster. Does that mean I suck as a brewer, or don't have good process?
Why not use them? It's a cheap step that helps make sure your beer turns out how you want. It doesn't add anything extra to your brew day, and that along with good procedure will assure your beer is clear.
Not trolling at all. It was an honest question. Obviously you don't suck since you can make clear beer without using those products. Furthermore, I like quite a few of the recipes you've posted and have one of them on my 'to do' list in the near future.
The thing is, I used to care about getting clear beer too. I'd add Irish moss and even occasionally gelatin too... and my beer was clear. Then I stopped caring so much about it and stopped using any fining agents at all... and my beer is still clear.
But if you don't need it then why use it? It's like an athlete winning a race while using steriods and then claiming he doesn't need steriods to win a race.
I've recently lost the urge to spend any time trying to clear my beer.
nothing has changed since I stopped taking the extra steps to get clear beer.
Your original post states that you did try to clear your beer in the past. Trying implies an effort was needed to clear your beers. I read from this that you no longer see merit in this effort and accept less clear beer.
This implies the beer is the same clarity as always. Your efforts to add clarity/remove haze were not needed or were unsuccessful. You no longer see merit to those efforts/steps/materials.
There is a bit of a disconnect in these two statements. I don't follow your train of thought.
It seems you were trying to say.
I see no difference in the excellent clarity of my beer regardless of what steps I take and/or finings I use. I no longer use finings or cold crash as I see no benefit to their use. Does anyone else feel the same.
That is not how most responders, myself included seem to have interpreted your OP. I'm sure you can understand the confusion. I don't see the point of your thread.
OOOhhhhh, I didn't even realize this was the thread creator.
Now it reminds me of another very eerily similar thread in which the thread creator posed a question, but in reality only wanted to prove how much better of a brewer he/she was than everybody else.
Now it all makes sense. I retract all of my former comments.
Can you make clear beer without using either of those products?
If the answer is yes, then why use them?
The thing is, I used to care about getting clear beer too. I'd add Irish moss and even occasionally gelatin too... and my beer was clear. Then I stopped caring so much about it and stopped using any fining agents at all... and my beer is still clear.
The thing is, I used to care about getting clear beer too. I'd add Irish moss and even occasionally gelatin too... and my beer was clear. Then I stopped caring so much about it and stopped using any fining agents at all... and my beer is still clear.
Just pulled this from the tap. Home brewed ESB. Irish Moss at the end of boil. No filtering. It wasn't this clear to start, took a couple weeks on tap before it got this way.
This is how most of my beers look most of the time.
View attachment 321945
If that's not condensation on the glass, you should've used gelatin too! Takes 5 minutes, and it's sparkling clear!
I'm not sure what you mean
It was the answer to the question in the topic: How important is clear beer to you?
I think we've all had that friend. I know I've got more than one of that mindset and before trying my beer they gave me the whole "social obligation look" before actually going back for seconds.This was basically my brothers reaction when he first tried one of my homebrews. He looked a little worried before he took a sip, and then his face lit up with surprise and said "wow, this is actually good! I thought homebrew was always crap alcoholics make to get drunk cheap!"
There's a massive difference between clear beer, unclear (hazy), and beer with trub/crap floating in it. When I posted my question I was referring to clear beer vs. hazy beer.
I think we've all had that friend. I know I've got more than one of that mindset and before trying my beer they gave me the whole "social obligation look" before actually going back for seconds.
Problem is - especially for those who share with non-craft drinkers is that they see "haze = yeast = weird **** I don't like." We all get tired of explaining what chill haze is. And since many people fall victim to the visual tasting first, they opinions may be skewed.
I don't mind beer that has some chill / wheat haze. Hefeweizen of course should have yeast floating around in it. Even if I get lazy or rush a batch and end up with some yeast in suspension, I don't care a whole lot. I had one batch in my earlier days that an underpitch came close to wrecking - that was horrid until perfectly clear. Then it was tolerable. Aside from that, I don't care too much personally.
I've recently lost the urge to spend any time whatsoever trying to clear my beer. I just don't care any more. Anyone else out there like me?
I wonder if any of use stated this in the thread?
Here's the peach Brett beer I made with WLP648. This has been in the fridge in a keg since May. I didn't do any thing different in my process than any other beer. It just refuses to clear up.
It's delicious though and after looking back at 648 it is a low flocc yeast.
Kegs almost empty so it is what it is.
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