Need help with my partial mash clarity.

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rsmjack

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I brewed my first partial mash the other day, its fermenting like crazy so im sure i got most of it right, a tiny bit under my desired gravity but that will improve. My problem is that there are floaties in my beer and no matter how long i let it rest they wont settle down. is this normal or did i screw up somewhere? i used whirlfloc aswell. i may post a detailed explanation of the method used if needed. thanks
 
While your beer is fermenting the yeast action will keep lots of "floaties" stirred up. When the yeast action slows, these will drop out over a period of time leaving you with clear beer. Patience is what is needed now.
 
Secondary isn't necessary. It just needs to sit in the primary for a while. I leave mine in for 3 weeks no matter what, but you can probably cut some time off that if you're in a hurry.
 
You can try adding some unflavored gelatin (if you rack). It does amazing job of clarifying your beer.
 
I dont keg though so wouldnt the yeast die out after 3 weeks? ill leave in primary for a week to play it safe.
 
Within reason, the longer you leave your beer on the cake, the clearer it will get. Your yeast will not really die, the majority will just go dormant. Keep in mind, plenty of yeast will be in suspension. Like billions of cells per batch. I generally pull off crystal clear beer, and I pour everything into my fermenter and brew in a bag. I often forget to use whirlfloc, and it rarely seems to make a difference. One thing I do pretty regularly is keep the beer on the yeast cake in the primary for around 3-4 weeks, even for quick beers, and be very careful when racking to my keg. In your case, be very careful racking to your priming/bottling bucket.
 
I have a few problems with this too. I am using irish moss, while it helps it is not a cure all. I am also looking into yeast that has high flocculation, everything I have used so far is medium flocculation.

I also found that if I move my secondary vessel to the spot I plan on racking to my bottling bucket 1 day before I rack, it helps too. Just moving that secondary stirs thing up just a tad bit.
 
The yeast strain i used is low floculation, plus i got some hop sludge aswell included. by the looks of it i will wait 3-4 weeks, im keen to taste this beer though so i will bottle a couple :D i simply cannot wait!
 
The problem I found in partial mash brewing is protien haze at fridge time. Bottles have settled out crystal clear till the chill down. The fine crush I've been doing for PB/PM BIAB has been too fine,like course flour. I finally got a barley crusher,so that'll fix the crush side of the equasion. I started using Fivestar Super Moss in the boil to aid in getting less protien haze as well. Yooper brought up an interesting point recently too. Get the wort up to a hard rolling boil right off the bat. I guess for a minute or two,then turn down a hair for a nice even rolling boil. I get only 1/2 gallon boil off that way. Anyway,the initial hard boil is supposed to aid in hot break protiens settling out I guess at the end of the boil.
Not to mention,chilling down to pitch temp asap.
I'll be doing a PM Berliner Weisse kit from midwest with all these techniques soon. In the end,we'll see how well it all fits together. I def need to solve this haze BS.
 
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