Problem

[Foxedinco]

I have a bit of a situation this is the first time I’ve used flavoring I made an extract Amber. Had a good hot and cold break, used whirlfloc, strong primary, racked to secondary. After secondary the beer was very clear. I then transferred to serving keg and added blood orange flavoring. Now that it is at serving temps it looks more like unfiltered cider rather than beer. Any help where I went wrong would be greatly Appreciated

 

[Easycreeper]

Sounds like chill haze. You can fine with unflavored gelatin to get a mostly clear beer. Just search "gelatin fining" and follow the steps. It's easy and well worth the minimal effort it takes!

Btw, all my beers suffer from chill haze to some degree or another. I could probably improve my process and get better results, but gelatin is terribly effective and inexpensive.

Good luck!

 

[waldoar15]

You can try getting the keg as cold as possible and leaving it there for a week or two before returning it to serving temps.

 

[DonGavlar]

Yeah, I'm almost certain that it will just be chill haze.

All my beers used to suffer from this, even with whirlfloc and good cold and hot breaks I still got it. The beer is clear coming out of the fermenter as the beer is still at room temp, however, once chilled the proteins that cause chill haze become very visible.

Since I've started cold crashing and fining with gelatin, I haven't had any chill haze whatsoever. When I was bottling, about 3 or 4 days before bottling I would chill my fermenter down to about 32/33F and leave it at that temp for a day. Then I would fine with gelatin (there are many how to's online on how to fine with gelatin) then I'd leave it for another 2/3 days at that cold temp for the gelatin to do its work and then bottle as normal. All my beer came out crystal clear doing this.

Now that I keg, I simply rack from the primary to the keg, Put it in the kegerator to get cold for a few days then add some gelatin and stick it back in the kegerator. Using this method My first pull I get about 1/2 a pint of murky beer then after that the rest of the keg is crystal clear.

Hope this helps.

 

[Renegade Brewer]

This is a good example of there being no need to transfer to a secondary fermenter. It does absolutely nothing to clarify your beer unless you run a .5 micron filter in-line. To remove yeast you need to go down to 1 micron. To remove chill haze causing proteins you need to go down to at least a .5 micron. All you are doing by racking to another vessel is exposing your finished product to oxygen and infection.

Cold crashing is the second best way to alleviate chill haze. Polyclar or gelatin in the keg at 32 for a week will clear your beer nicely. Also companies like Ss Brewtech have a brite tank that’s glycol chilled that works extremely well. It’s the exact same design we use on the pro side, but it’s built for 10 gallon batches. We use it like any other commercial brewery pushing with C02 from the conical to the brite after dumping and washing our yeast. Brite tank is held at 32 and we add polyclar. We also filter down to .5 micron on the way to the brite tank. All of these tools are now available on the homebrew side