I Can't Stand Cloudy Beer

[btprice2001]

Ah, OK. That makes sense. I haven't seen pictures illustrating that as well as these or such a clear explanation

I'm brewing another batch this weekend so I will definitely try to cool the wort to 70 in 20 minutes (probably by using an ice bath). Should I let the break settle out at all before I transfer the wort? Usually I pour through a double mesh strainer into the fermenter. Would it be better to try whirlpooling and siphoning?

 

[Yooper]

Ah, OK. That makes sense. I haven't seen pictures illustrating that as well as these or such a clear explanation

I'm brewing another batch this weekend so I will definitely try to cool the wort to 70 in 20 minutes (probably by using an ice bath). Should I let the break settle out at all before I transfer the wort? Usually I pour through a double mesh strainer into the fermenter. Would it be better to try whirlpooling and siphoning?

Well, I've heard some podcasts that say you'll get a better beer if you can get rid of much of the hot break. I've also heard that cold break can break down into yeast food. So, I just don't know the "right" answer.

I will say that in my experience, whether it all goes into the fermenter, or it's strained out, it doesn't seem to matter a bit. The gunk settles to the bottom along with the spent yeast, all as part of the trub.

 

[btprice2001]

I haven't posted very much, but I'm a frequent follower of HBT. What's become clear to me is that with anything related to home brewing, there doesn't seem to ever be a single/right answer. Also, your experience is good enough for me! Thanks Yooper and thanks Doc for the OP.

 

[barleyhole]

I either had hazy wort going to the primary, or fairly clear wort then chill haze my first few batches. This all went away when I switched from Irish Moss to Whirlfloc. I never have a good hot break, cold break is okay, so I'd bet the Whirlfloc tablets might be the heaviest weighted variable here. I also get a fair amount of the cold break into primary with no ill effect. Cheers to clear beer!

 

[Doc Robinson]

I haven't posted very much, but I'm a frequent follower of HBT. What's become clear to me is that with anything related to home brewing, there doesn't seem to ever be a single/right answer. Also, your experience is good enough for me! Thanks Yooper and thanks Doc for the OP.

Good to know. I am glad you have been helped. This thread has been very helpful to me as well. I can't wait until this bad boy is done to see the results...and now the worst part of this hobby/obsession...waiting.

 

[wscott823]

Subscribed. I think this is very useful info here for beginner and novice brewers alike. The photos really help illustrate what to look for in hot/cold break and I'll be eagerly awaiting more pictures of your final product Doc

 

[SC_Ryan]

Wild yeast can cause cloudy beer too. Might not be a bad idea to revisit your sanitation practices.

 

[btprice2001]

I used Whirlfloc for the first time with the batch I brewed yesterday and what a difference it made! I got a crazy amount of break material and very clear wort going into the fermenter.

 

[Doc Robinson]

Wild yeast can cause cloudy beer too. Might not be a bad idea to revisit your sanitation practices.

My process is more sanitary than most operating rooms.

 

[vfinch]

Great thread! I usually aim for 80F when chilling, but I'll give 70F a go for my next brew and see if I see a difference. My hot break is never usually an issue since I go for a fast and hard boil (lot's of misting to keep the boil overs down), but I'm sure my cold break could use some help.

 

[Doc Robinson]

Great thread! I usually aim for 80F when chilling, but I'll give 70F a go for my next brew and see if I see a difference. My hot break is never usually an issue since I go for a fast and hard boil (lot's of misting to keep the boil overs down), but I'm sure my cold break could use some help.

With the ground water temperature in Canada, you should have no problem. Do you use a counterflow or an immersion? Invest in a counterflow and you should have no problem getting an awesome cold break. My problem resulted from pumping through my counterflow directly into the carboys, but I would turn on the water, turn off the water, turn on the water, turn off the water...etc. I would get break when the water was on but none when it was off. I did this in an effort to hit my intended temperature in the carboy, but after this last brew, I found it to be INCREDIBLY effective to leave the water on and recirculate back into the kettle until I hit my desired temperature. That way, I ensured an even break the entire time the wort was passing through the chiller. The results were phenomenal. I believe the Whirlfloc had a great impact as well. My brew is only 1 week into fermentation so I haven't witnessed the results, but I am 90% confident that my problems were solved with the few tweaks in my process.

 

[vfinch]

With the ground water temperature in Canada, you should have no problem. Do you use a counterflow or an immersion? Invest in a counterflow and you should have no problem getting an awesome cold break. My problem resulted from pumping through my counterflow directly into the carboys, but I would turn on the water, turn off the water, turn on the water, turn off the water...etc. I would get break when the water was on but none when it was off. I did this in an effort to hit my intended temperature in the carboy, but after this last brew, I found it to be INCREDIBLY effective to leave the water on and recirculate back into the kettle until I hit my desired temperature. That way, I ensured an even break the entire time the wort was passing through the chiller. The results were phenomenal. I believe the Whirlfloc had a great impact as well. My brew is only 1 week into fermentation so I haven't witnessed the results, but I am 90% confident that my problems were solved with the few tweaks in my process.

For sure...the water we have running in our igloos is great for chilling beer...;P Just bugging ya....

It's good to hear that your latest batch is going well, it would be cool if the new process works well. I haven't had a major issue with clarity in the past, but this thread has some great tips to avoid any.
To answer your question, I'm using an immersion chiller which has been working great for me. I create a whirlpool during chilling, and keep it going in between cleaning chores. My average time to get from boil to 75-80F is around 10-12mins. I scored a Cornelius Carbonator recently for free and I'll be using the Procon pump and AC motor for pumping ice water through the chiller (why waste all that water?)

I'm curious to find out how the new process works...maybe you'll need to send samples to everyone to prove it...

 

[Yooper]

Here's to hoping for a crystal clear beer!

An IPA: