post a pic of the beer.
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Gelatin mostly only removes yeast. If your haze is caused by anything else such as starch or protein or polyphenols, it might not work well at all. In that case, try Polyclar. If that doesn't work, you might have a starch problem that nothing might solve but to ensure proper mashing next time around.
See this is why I suspected, but a beersmith article (which are not always totally accurate in my experience) about fining agents said gelatin was good for proteins and tannins but did not mention yeast. My beer is already yeast free, so I went with gelatin. The beer is a wheat so it of course has a greater level of protein that all barley beers and I used less whirlfloc than I usually do for this brew so I was trying to 'fix' the protein haze with a fining agent. Good to know that gelatin is not super protein effective, but other than inadequate mixing this does not explain why the gelatin has not found its way to the bottom of the keg yet.
No stirring was done either time, I guess that is the missing factor. I will trying rocking the keg a bit when I get home and see if that does anything!
I may be over looking it but I don't see anyone suggesting to be sure your hydrometer is calibrated - 1.000 in 60 degree (preferably distilled or even tap) water. It's very common for hydrometers to be off 4-6 points either direction and most of the ones I have owned end up slipping at least 2 points given time.
depending, might bitter with magnum and then do late additions for mandarina or other.
+1. I'd bitter with Magnum, then do a late blend with Mandarina and Hull. Though Mandarina by itself is nice.
Ah, and that's where I was least sure what malts to use. Some folks describe them as roasty beers, BJCP says "A roasted malt character is inappropriate." Personally I've never thought of them as roasty, and crystal seemed the only way to the the color otherwise.
Update option 2 to:
45% Weyermann dark wheat malt
20% Weyermann wheat malt
32.5% Weyermann munich II malt
2.5% chocolate wheat malt
I will say, of the two recipes I'd most like to try the first one. Really curious how it would turn out, even if it's not "to style" perfectly. (though it's within the numbers for a weizen.)
I use BJCP and other style references as guidelines, not rules. I just want to brew a good beer, and if it's not perfectly to style, then so what? I'm not competing, nor do I desire to. I'd rather have folks enjoy my beers than win a BJCP ruled event.
I think it turns out a nice beer Jim. I'd like to try several hop combinations with this for sure.Flavor wise, what would you compare it to?
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