OK, HBT community, i need your input

[reuliss]

I'm still relatively new to this hobby. My beers have a consistent haze to them. I've thought about all factors, and I feel that I've controlled for all of them. I chill fast and aggressive. I get a good mash. I use fining agents. Wort is clear when I put it in the fermenter. Yet, I get hazy beers. I think it's yeast. Take this beer, for example.





This is an APA that I brewed with Cal Ale. This haze really looks like yeast, and the beer tastes soapy. I brewed on February 9 and kegged on March 1. This is a sample I pulled today.

Here's another:





This one is a Rye IPA. I used some flaked rye, so that might explain the haze somewhat. Yeast was Wyeast, Denny's Fav. Brewed on February 14 and kegged on March 2.

Am I not giving these beers long enough to floc? Other than the soapy taste to the APA, things taste great. Especially the rye IPA. But I can tell that something is off and I need to get it right. Do I just need more patience? I feel that the yeast should have floc'd out by now. BTW, when I kegged, they went into a keezer at 33 degrees.

 

[BCBrewer]

My guess would be that it is haze caused by proteins in you beer. Do you do a protein rest? And does this occur before your beer is chilled.

 

[reuliss]

My guess would be that it is haze caused by proteins in you beer. Do you do a protein rest? And does this occur before your beer is chilled.

No protein rest. And I've let the beer go to room temp, and the haze clears a bit, but not much. I've assumed the little clearing is from yeast settling, but maybe I'm wrong.

Also, it may be relevant, and I didn't mention that I dry hopped both beers.

 

[PJoyce85]

My guess is that it is from the hops. The haze may be caused by the Rye in the IPA but it is not protein related in the APA.

You have an APA and a Rye IPA which are both hoppy beers. If you want them to clear, you will have to wait. Only problem with waiting is that you are going to lose some flavor and aroma if you let them sit too long.

 

[BCBrewer]

It would be chill haze. The reason the rye beer is probably worse is due to higher protein levels. Palmer suggests a protein rest with high levels of rye in beer. A protein rest should cure your ills.

 

[masskrug]

Unless you are entering a contest, or trying to impress your father-in-law, why bother? I have tried Whirlfloc and cold crashing, but my beers are still cloudy. Oh well, eat it.

 

[reuliss]

Unless you are entering a contest, or trying to impress your father-in-law, why bother? I have tried Whirlfloc and cold crashing, but my beers are still cloudy. Oh well, eat it.

I bother because I want to get it right. Can't help it. The haZe means I'm doing something wrong. I want to fix it. And if its yeast, I'd like to pass on the GI effects.

 

[BCBrewer]

I get a chill haze even with all-2row beers. They are crystal clear until refrigerated. It doesn't bother me though.

 

[PJoyce85]

I bother because I want to get it right. Can't help it. The haZe means I'm doing something wrong. I want to fix it. And if its yeast, I'd like to pass on the GI effects.

The haze does not mean you are doing anything wrong. You are showing us 2 styles which probably won't be crystal clear unless you filter or wait.

If you brewed a lager and it looked like this, then yes, something is up but you are brewing higher hopped brews which have both been dry hopped.

Relax. Other than the soap taste in the APA, nothing is wrong.

 

[tagz]

Do you cold crash before kegging? A few days at 35 before racking should get you reasonably clear beer. 1450 is a low flocculator so it will take longer to clear. And as folks have said a certain amount of hop haze s expected when you dry hop. If you really want it clear look into gelatin.

 

[reuliss]

Do you cold crash before kegging? A few days at 35 before racking should get you reasonably clear beer. 1450 is a low flocculator so it will take longer to clear. And as folks have said a certain amount of hop haze s expected when you dry hop. If you really want it clear look into gelatin.

I didn't cold crash, but I assumed it would go through that process in the keg itself. Maybe I should do gelatin, too.

 

[StMarcos]

My input is to wait. Give it another six-eight weeks.

 

[mjdonnelly68]

I had a similar problem when I first started brewing.

Improvements in process helped a great deal, and now if I want a crystal clear beer fast I use Gelatin filings. Works like a charm.

 

[tagz]

I didn't cold crash, but I assumed it would go through that process in the keg itself. Maybe I should do gelatin, too.

It should go through the same process in the keg, but there are a few things to consider. First, you'll get much more sediment to settle at crashing temps (30s) than serving temps (40s). You'll also pull sediment that settles to the bottom as you pour, at least for the first few pints. So, if you are using serving temps to crash you may have very clear beer up top, but a slowly sinking cloud toward the bottom that gets sucked up when you pull a glass. Crashing also makes it easier to transfer because the cake becomes so compacted.

All that aside, gelatin is really easy and worth a try. I don't use it regularly, but the times I used it, I got super clear beers.

 

[reuliss]

I had a similar problem when I first started brewing.

Improvements in process helped a great deal, and now if I want a crystal clear beer fast I use Gelatin filings. Works like a charm.

Is it too late for me to add gelatin and/or isinglass?