Why so murky??

[EddieTheBrewerLADET]

This is a 90 Min Clone...3 weeks in Primary, post 2 days of gelatin...whats wrong?

 

[stpug]

This is a 90 Min Clone...3 weeks in Primary, post 2 days of gelatin...whats wrong?

It's murky

But it may just need a little settling time. OR, a variety of other brewing processes that can lead to cloudy beer. OR, the yeast strain.

The REAL deal-breaker is the taste. How does it taste?

 

[blackbeer]

lots of suspended protein causing a chill haze? some beers just don't seem to clear up, especially cold. if it tastes good with no off flavors then its just one of them things.

 

[EddieTheBrewerLADET]

It's murky

But it may just need a little settling time. OR, a variety of other brewing processes that can lead to cloudy beer. OR, the yeast strain.

The REAL deal-breaker is the taste. How does it taste?

Hmm yeah I have no idea! haha. I suppose Im too new to know what flat, warm beer is supposed to taste like....However I had an issue with my last IPA that I made in terms of off flavors, so I suppose Im a bit concerned that off flavor is present in this as well. However, this could also just be my brain being paranoid..haha I don't know.


Yeast is 007/Nottingham mix.

 

[EddieTheBrewerLADET]

lots of suspended protein causing a chill haze? some beers just don't seem to clear up, especially cold. if it tastes good with no off flavors then its just one of them things.

This is beer right out of my fermenter at room temp.

 

[EddieTheBrewerLADET]

What SHOULD I expect the beer to taste like uncarbed at room temp?

 

[stpug]

Generally speaking, an ale should basically taste pretty good out of the fermenter but will definitely change (usually for the better) with bottling/kegging/conditioning. It will lose a smidge of sweetness with carbonation, and the body and aromas will be noticeably enhanced as well.

 

[emyers]

I use irish moss to clarify my beer. It typically takes 1-2 weeks in the kegerator to go clear. Give it time.

 

[vwmasstransit]

To expanse on stpug, it should taste like a muted version of what your final product is going to be. If it's ok to good now, your on the right track to great. All my beers come out cloudy from the fermenter but crystal clear with some more time in the bottle. Once you bottle/keg you should see a marked difference in a week. Then give it another week and see. If it still not right, another week. Repeat till your happy.

 

[jethro55]

Tis the yeast character

 

[The_Bishop]

Gelatin only works well on cold-crashed beer.

 

[turkeyjerky214]

I've only used gelatin once (two separate beers), but I did it when the beer was at around 40º. One of them is the clearest beer I've ever brewed. Clearer than a lot of commercial beers. The other one is still pretty cloudy. That was the result of almost no hot break, really slow chilling with an immersion chiller, and forgetting to add whirlfloc.

Like others have said, a lot of different factors contribute to the clarity of the beer. In addition to Irish Moss, a good hot/cold break will make all the difference in the world.

 

[JKaranka]

Time too. I bottle, and I often find that the clearing process is relatively slow. The first week it will look like it won't clear, but after two weeks things definitively change. I've not yet had a beer that doesn't clear after a couple of months, but really, you'd want them to clear in 2-3 weeks without isinglass or gelatine.

 

[EddieTheBrewerLADET]

Time too. I bottle, and I often find that the clearing process is relatively slow. The first week it will look like it won't clear, but after two weeks things definitively change. I've not yet had a beer that doesn't clear after a couple of months, but really, you'd want them to clear in 2-3 weeks without isinglass or gelatine.

SO essentially you're saying even if it murky when I bottle, it could still clear up in the bottle?

Also, is this potentially just yeast? Could it be the specific yeast that I used? Nottingham and 007.

 

[blackbeer]

if its protein haze it should clear up in the bottle. maybe not when they are super cold but at cellar temp it should. mine are usually kind of cloudy when i keg and i put them in the beer fridge at 40-ish and they clear up eventually. usually about they time the keg starts spitting. thats usually the best glass too.

 

[EddieTheBrewerLADET]

So...you all really don't think this signals a problem based on the pics and scenario??

 

[1977Brewer]

It'll clear up considerably with conditioning, bottled or kegged. If you like it while it's warm and flat, you have very good odds of loving it chilled and carbed. Here's my Sierra Nevada Pale Ale clone three days before bottling, and after 1 day in bottle. Already making progress. Also, already pretty delicious.

 

[1977Brewer]

So...you all really don't think this signals a problem based on the pics and scenario??

No problem. If you pulled that straight out of the fermenter, then you still have a lot of yeast in suspension. They'll drop out when you chill it.

 

[EddieTheBrewerLADET]

That sounds quite reassuring lol.

My last IPA I did came out quite clear from the fermenter so I was just a bit curious why this was different.

And yes this picture is beer right out of the fermenter at 3 weeks. 2 weeks fermentation and an additional dry hopping. I did however use a tablespoon on gelatin a few days ago and haven't noticed any results...

 

[EddieTheBrewerLADET]

So.. This type of haze isn't going to give me any gauge to if I have chill haze... Interesting also

 

[EddieTheBrewerLADET]

Also, what is it that allows it to clarify much further in bottles than in the fermenter?

 

[JKaranka]

Time, cold.

 

[JKaranka]

Plus you've got the beer off the sediment and most of the dry hop particles too by getting it once into a bottling bucket, letting it settle again and then moving it to a bottle. Beer should be pretty clear in a FV after some time but it doesn't really spend that much in one. If you leave a gallon in a demijohn you'll see it go clear over the weeks.

 

[1977Brewer]

Also, what is it that allows it to clarify much further in bottles than in the fermenter?

Absorbtion of CO2 gas causing absorbed solids to precipitate out of solution.

 

[EddieTheBrewerLADET]

Super interesting!!

With this haze now... Does or does that not guarantee me chill haze?

Also, uncarbed and unchilled will the flavor be different? Specifically, bitterness, hop aroma and maltiness.

 

[1977Brewer]

I can't guarantee you won't get chill haze. Happens to the best of us.

Every single aspect of your beer is different uncarbed.

 

[EddieTheBrewerLADET]

Explain just a bit for me...

 

[1977Brewer]

Now we're above my pay grade. I've been at this for like three months now. I'd say it "brightens" the flavors?

 

[stpug]

With this haze now... Does or does that not guarantee me chill haze?

It does not guarantee you chill haze later. Haze caused by yeast will be independent of chill haze. Same would be true of hop haze. Almost all haze-causing issues will be resolved by cold conditioning over a period of time, including chill haze. Chill haze just happens to be one of the slower hazes to clear up. There is also potential for permanent protein haze that basically will not clear up. Haze is something that you can work at over time and will generally not affect (too much) the overall flavor/aroma/character of your beer aside from appearances. If it bothers you that much then drink from an opaque cup

Also, uncarbed and unchilled will the flavor be different? Specifically, bitterness, hop aroma and maltiness.

The flavor will be different when a beer is uncarbed and unchilled (think of flat, warm coke and how it compares to a fresh one from the fridge). The carbonation adds an acidity to the beverage that helps mute/cancel some of the sweetness. When the sweetness subdues then the bitterness becomes more pronounced and the beverage becomes a little more "dry". Additionally, after pouring a carbonated beer, the carbonation begins leaving solution and begins releasing the aromatics of the beverage (i.e. the hops, the malt character, etc), which is why you generally don't want an ice cold beverage because it doesn't release it's co2 as quickly (therefore it hides the character too much). A freshly poured 38-42F beer is perfect in my book because it gives it some room to warm up and "show" itself even more over several minutes.