Slighty Cloudy Helles

[hellesyeah]

Slightly cloudy after 40 days of cold lagering. BIAB, when I mashed in I was a tad bit higher than I thought and actually was about 165F. Thermometer probe was wet and I didn't realize it was going wacky. Since been replaced with a submersible probe.

The beer is absolutely perfect in all ways except a shade of cloudiness. Not chill haze as it retains the cloudiness at room temp.

Could being a bit high on my single infusion mash in cause this haze?

Thanks much!!

 

[jekeane]

have you tried gelatin? 1/4 cup water 1/2 tsp knox gelatin heated in bursts to 150° then dumped into the keg could clear you up the rest of the way. More time may also drop out the haze. If its not for a competition or giving away I wouldn't worry about it.

Unconverted starches due to high mash temp or ph can cause a haze in my understanding.

 

[slipperyfishy]

What you mean in bursts?

 

[arnobg]

Gelatin. Did you have a good hot and cold break and a nice rolling boil?

 

[unviewtiful]

What you mean in bursts?

Microwave for 7-10 seconds at a time, swirl/stir with thermometer, repeat until 150 F.

 

[hellesyeah]

I used a whirlfloc tab in the last 10 minutes of boil. Really, it is simply an aesthetic issue, but I need to know my mistake to rectify in cases that this will count. My son wants two kegs for his wedding next spring and my goal is for perfect beer.

I will try the gelatin just to see the effects. Good point and will use as a training exercise.

Another issue that may have been a cause was unadjusted water chemistry. Since this particular brew, I did a Ward Lab test and found my ph to be a bit high. Based on my grain bill along with my strike water ph, I calculated my mash ph to be almost 6 which most certainly could have an impact.

Good tips. I had a feeling my mash (temp and ph) may have been the culprit.

 

[hellesyeah]

have you tried gelatin? 1/4 cup water 1/2 tsp knox gelatin heated in bursts to 150° then dumped into the keg could clear you up the rest of the way. More time may also drop out the haze. If its not for a competition or giving away I wouldn't worry about it.

Unconverted starches due to high mash temp or ph can cause a haze in my understanding.

Since the beer is fully carbed in the keg, would I simply relieve the pressure, remove the lid and pitch the gelatin slurry w/o stirring and foaming the beer up? Or do I need some minimal level of mixing?

 

[hellesyeah]

Gelatin. Did you have a good hot and cold break and a nice rolling boil?

Yes, that part was on target.

 

[arnobg]

Yes, that part was on target.

On target doesn't mean much when we are looking for details to help rectify what you aren't happy with. Your on target could be different than someone else's.

How long of a boil?

did you have a good hot break where the proteins fell into the wort?

how did you cool and how long did it take to cool?

What temperature did you lager at?

did you keg or bottle?

if you kegged did you let the keg sit for an extended period of time and discard the first pint or two to eliminate sediment? The first few pours usually give a false sense of clarity.

 

[beersk]

Since the beer is fully carbed in the keg, would I simply relieve the pressure, remove the lid and pitch the gelatin slurry w/o stirring and foaming the beer up? Or do I need some minimal level of mixing?

If it's good in every other way, don't even bother. This will pose an oxidation risk at this point. Just drink it and enjoy...or drink it out of a stoneware mug.
But pH and temp were most likely the culprits.

 

[Morrey]

On target doesn't mean much when we are looking for details to help rectify what you aren't happy with. Your on target could be different than someone else's. Very good point!

How long of a boil? 90 min

did you have a good hot break where the proteins fell into the wort? Yes

how did you cool and how long did it take to cool? IC with submersible pump in closed loop ice bath. 25 min from flameout to 50F

What temperature did you lager at? Fermented 49F two weeks, free ride to 65F two days to kegging. Lager conditioned (under gas) in keg 6 weeks at 33F

did you keg or bottle?keg

if you kegged did you let the keg sit for an extended period of time and discard the first pint or two to eliminate sediment? The first few pours usually give a false sense of clarity. Yes, was next day after moving to kegerator for first pour. keg is half gone still slight haze, but not sediment heavy like first two or three pours. Some clearing but not comp quality. I am currently 3 months from brew date.

 

[Morrey]

If it's good in every other way, don't even bother. This will pose an oxidation risk at this point. Just drink it and enjoy...or drink it out of a stoneware mug.
But pH and temp were most likely the culprits.

Stoneware hides visual flaws! I need some stoneware or German steins.

Sometimes simply writing things down in a post helps me to re-evaluate the process. Like one poster said something about ph. DARN....ok that's a factor for sure because mine was unadjusted. I knew mash temp was off by as much as 12F too high. So y'all confirmed these two mash errors are likely culprits.

Glad I made this post for feedback.

 

[arnobg]

I'm a little confused, did you change your username mid post?

 

[hellesyeah]

I'm a little confused, did you change your username mid post?

Sorry, husband/wife team brewing together. He stepped in when I was not sure how to answer a question. He is better at all the details.

 

[beersk]

Sorry, husband/wife team brewing together. He stepped in when I was not sure how to answer a question. He is better at all the details.

Haha, was gonna say...something seemed weird there. Yeah, better luck next time. And yes, get some stoneware muggity mugs! They're great for drinking beer outside especially when you don't want your sh*t to skunk. I'm particularly sensitive to it so I notice beer skunking almost immediately. No joke.