I recently made a beer using papaya and pineapple. The base beer was a Belgian blonde ale, which I have brewed before. After a recent trip to Hawaii, I decided to make an island inspired beer. So after one week in primary, I racked the beer onto 5 papayas and 2 1/2 lbs of pineapple, and let it set on the fruit for 2 weeks.
I bottled and after one week, I tried one. I put it in the fridge for a couple hours, and poured it into my favorite glass. It was crystal clear. I always get a chill haze that usually goes away after being in the fridge for a couple weeks. But no haze at all on this one. I put a sixer in the fridge and left it over night, and again, no haze. Now, the beer is a bit sour from the acidity in the pineapple, so I guess my question is this: Does the acidity from the fruit help to clarify the beer?
This is all grain, using yeast from my library, and a recipe I have brewed before, minus the fruit. I am very happy with the end result, but just curious as to why it is so clear so quickly.