Puddlethumper
Well-Known Member
OK guys, let's talk about why a beer is clear. Perhaps some of the more experienced brewers here will chime in with their ideas on the topic.
If I read Palmer correctly there are three major reasons for beer that is cloudy and simply will not clear regardless of how long it is left in the bottle/keg:
1) Chill haze or other proteins. Most common source of cloudiness. Probably will not settle out even if the beer is left to set for a long time.
2) Starches in suspension. The brewer failed to steep/mash the grains properly. Again, most likely won't settle out.
3) Yeast. Some yeast strains simply don't flocculate as completely as others.
Am I missing something here? If so, what else will cause a beer to not be clear that can't be corrected by simply allowing it to be still and settle for a while?
If I read Palmer correctly there are three major reasons for beer that is cloudy and simply will not clear regardless of how long it is left in the bottle/keg:
1) Chill haze or other proteins. Most common source of cloudiness. Probably will not settle out even if the beer is left to set for a long time.
2) Starches in suspension. The brewer failed to steep/mash the grains properly. Again, most likely won't settle out.
3) Yeast. Some yeast strains simply don't flocculate as completely as others.
Am I missing something here? If so, what else will cause a beer to not be clear that can't be corrected by simply allowing it to be still and settle for a while?