Clarity Issues

[chefbeer]

I've been pretty happy with most of my recent batches, however...I can't seem to get them to clear up at all!
I'm batch sparging, vorlaufing until clear, using whirlfloc, cold crashing AND I've started to add gelatin as per the Brulosophy method.
Does anyone have any suggestions?
Thanks,
J

[Celiacbrew]

Lots of different sources of haze. Could be proteins, chill haze, starches, hop compounds, yeasts, fine particles. Different remedies for different issues. Post up a sample recipe and describe your process and we might be able to narrow down some likely culprits.

[Jimmy]

I've been pretty happy with most of my recent batches, however...I can't seem to get them to clear up at all!
I'm batch sparging, vorlaufing until clear, using whirlfloc, cold crashing AND I've started to add gelatin as per the Brulosophy method.
Does anyone have any suggestions?
Thanks,
J

How vigorous is your boil? How quickly do you chill post boil?

I don't vorlauf (using a style similar to BIAB), don't use whirlfloc, and don't use gelatin, and my beers typically clear up after a week or two in the kegs at fridge temperature. Trub entering the fermenter from the boil doesn't cause cloudy beer (Here's an example - there are many others like it: http://brulosophy.com/2014/06/02/the-gr ... ts-are-in/" onclick="window.open(this.href);return false;).

[chefbeer]

Don't have a recipe handy, but here's my general process:
Heat strike water to 10 or so degrees above mash temp.
Mash in (cylindrical 5g cooler with braid)
Mash for 60 mins, stirring half way through.
Recirculate a few litres or so, until the wort runs clear.
Batch sparge to achieve pre boil volume.
Boil, fairly vigorously, for the allotted time, whirlfloc in at 10.
Chill using an immersion chiller, usually takes 15-20 minutes.
Transfer to glass carboy.
Place in temp controlled chamber and pitch once I'm a degree or two under temp.
Ferment until finished, 2 day or so D-rest.
Cold crash at 2 C for at least 5 days or so, adding gelatin once the beer has chilled.
Package carefully.
Anything I'm missing?

[LeafMan66_67]

Don't have a recipe handy, but here's my general process:
Heat strike water to 10 or so degrees above mash temp.
Mash in (cylindrical 5g cooler with braid)
Mash for 60 mins, stirring half way through.
Recirculate a few litres or so, until the wort runs clear.
Batch sparge to achieve pre boil volume.
Boil, fairly vigorously, for the allotted time, whirlfloc in at 10.
Chill using an immersion chiller, usually takes 15-20 minutes.
Transfer to glass carboy.
Place in temp controlled chamber and pitch once I'm a degree or two under temp.
Ferment until finished, 2 day or so D-rest.
Cold crash at 2 C for at least 5 days or so, adding gelatin once the beer has chilled.
Package carefully.
Anything I'm missing?

Sounds like you've got the process down. Surprised that the gelatin isn't clearing it up. So, now comes down to recipe?

[chefbeer]

I think the last recipe was mostly Maris Otter with a touch of Munich. EKG at 60 and flameout, and a nice starter of WLP013, if i'm not mistaken.

[GAM]

What ferment temp and FG?

S

[amartin]

Are you noticing any off flavours? Haze can sometimes be caused by an infection. Also, does this haze occur when served at lower temperatures, but disappear if served warmer? Dry hopping can cause a haze too if you're doing that.

[chefbeer]

No off flavours...
Seems to be clearing though, thanks for the help guys.
48hrs apart.
http://imgur.com/a/Y3vCD" onclick="window.open(this.href);return false;
http://imgur.com/TA7AdyQ" onclick="window.open(this.href);return false;

[jtmwhyte]

Time = clarity

[jason.loxton]

One thing you can do if you want to test whether it is a floculation issue is to pull a sample and give it 24 hours and see whether it clears. The much shorter distance that the yeast have to travel to fall out of suspension means that a small sample will clear much faster than your keg/carboy. This can give a window into what to expect with some more patience.

[chefbeer]

One thing you can do if you want to test whether it is a floculation issue is to pull a sample and give it 24 hours and see whether it clears. The much shorter distance that the yeast have to travel to fall out of suspension means that a small sample will clear much faster than your keg/carboy. This can give a window into what to expect with some more patience.

That's a great idea, I hadn't thought to do that. Thanks!

[mstead]

What process are you following when you use gelatin? I use it quite often and when I do it makes my cloudiest beer sparkle in about a week.

I let the gelatin 'bloom' in some water and then gradually warm it in the microwave (15 sec intervals) until clear and then add it. Generally I put my keg in the fridge overnight to get the beer really cold before adding it. The cold will bring the chill haze out and the gelatin will take some of that away as well. Usually a week or so and it sparkles.

[chefbeer]

I heat 1/2 tsp of gelatin up to 140 or so with 1/2 C water and pour it into my already cold crashed carboy, let that sit for 4 days or so, then bottle/keg. I guess with this round I just wasn't patient enough. It seems plenty clear now!