Author Topic: Clear(er) Beer  (Read 5706 times)

Offline jeffy

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Re: Clear(er) Beer
« Reply #15 on: May 12, 2012, 11:03:53 am »
You may have trouble getting perfectly clear extract beer, if you use steeping grain, due to unconverted starch that is present in grains that are steeped and not mashed.

I added a tablespoon of wheat flour (during the boil) to my last wit, and the stupid thing has dropped crystal clear after a couple days in the fridge. How does one go about getting starch haze? How much starch does it take?
My witbier turns crystal clear in the keg after a few weeks, too.  I have tried throwing flour into the keg and shaking it up, but it still drops bright.  I have been tempted to get this product:
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline majorvices

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Re: Clear(er) Beer
« Reply #16 on: May 12, 2012, 11:12:50 am »
Irs so funny the different experiences we brewers have. It's very rarely been the wheat or wit beer for me that turns clear. They always have sufficient haze. Maybe I drink them too fast.