[morticaixavier]

This one wasn't beer when I took the pic but it is now and is just as clear.



Here is my kolsch from last year. not nearly as clear as Majors but maybe some day


and mine is far more capable of defying gravity

[kylekohlmorgen]

Are ya'll transferring the beer off the gelatin once its settled or just serving out of the same keg?

I'll usually transfer after fining, but that's because my kegerator is small and I move kegs around a lot.

[Iliff Ave]

Hoping my Kolsch will clear. Been in the keg for almost 3 weeks now. Used WLP029 and finings. I usually don't have an issue with clarity but this one might end up a bit stubborn...

[euge]

Thanks I have a box of Knox gelatine but that biofine clear sounds like it is easier? Either might be the ticket for some of my haze issues:



Otherwise this Vienna is very clear.

[rabeb25]

HEre are some of my clear beer photos

Kolsch:


Red Ale:


Light Lager:


Maibock:


5 gallons of light lager:


And finally a non-clear beer, but its just so beautiful I deserves to be seen, a Hefe:

[AmandaK]

It's really not hard to get a clear kolsch (that one with WLP029) - it all starts with the correct water and pH. That one fined with gelatin. I make a couple kolches every year and I always get them that clear with minimal lagering period.

So what's the correct water and pH?

[brewbaker]

probably referring to mash pH around 5.2-5.4 and as for water, water that has low permanent hardness.

[Pinski]

Wow, that is a purdy Hef!

[morticaixavier]

probably referring to mash pH around 5.2-5.4 and as for water, water that has low permanent hardness.

that and an appropriate amount of calcium to encourage those pesky yeasties to drop out when they are done with their meal.

[Stevie]

probably referring to mash pH around 5.2-5.4 and as for water, water that has low permanent hardness.

that and an appropriate amount of calcium to encourage those pesky yeasties to drop out when they are done with their meal.

Maybe that is my problem with Hefes. I can never keep them cloudy longer than a couple of weeks.

[euge]

probably referring to mash pH around 5.2-5.4 and as for water, water that has low permanent hardness.

that and an appropriate amount of calcium to encourage those pesky yeasties to drop out when they are done with their meal.

Maybe that is my problem with Hefes. I can never keep them cloudy longer than a couple of weeks.

You are drinking them too slow man...

[morticaixavier]

probably referring to mash pH around 5.2-5.4 and as for water, water that has low permanent hardness.

that and an appropriate amount of calcium to encourage those pesky yeasties to drop out when they are done with their meal.

Maybe that is my problem with Hefes. I can never keep them cloudy longer than a couple of weeks.

don't feel too bad, big big pro hefe breweries spend mega bucks on trying to get a hefe to stay cloudy longer.

[HoosierBrew]

probably referring to mash pH around 5.2-5.4 and as for water, water that has low permanent hardness.

that and an appropriate amount of calcium to encourage those pesky yeasties to drop out when they are done with their meal.

Maybe that is my problem with Hefes. I can never keep them cloudy longer than a couple of weeks.

don't feel too bad, big big pro hefe breweries spend mega bucks on trying to get a hefe to stay cloudy longer.

+1.  I've always let a slight bit of hefe yeast into the keg (racked carefully to get the top yeast layer and not trub). When the beer starts pouring a little clearer than I want, I gently rock the keg with the CO2 valve closed (not looking for extra carbonation). It's a temporary fix, but it works.


EDIT - The one trick is to remember to gently rock the keg before the first pint if it's been a few days since the last one, or else you're pumping out most of the yeast in the first pour.

[udubdawg]

Vienna, ready (not that dark; lost the sun)

Kolsch, getting close


cheers--
--Michael

[HoosierBrew]

Looks great !  The Vienna looks really nice.