[JohnnyC]

I lagered a Maibock for 8 weeks at 32 deg. It was clear as a bell when I transferred to the keg. Now that I'm serving it, it's cloudy as hell! Used 2206. 52 % Vienna, 48% Munich. Used whirfloc in boil. pH of mash was 5.4. Any ideas on what may have caused this?

[beersk]

The first couple pints will probably be cloudy. Beer will look clear most often at room temp, but will develop a chill haze after being chilled. Seems like after 8 weeks it should be pouring crystal clear after you draw off the first couple pints.

[davidgzach]

Probably just settled out yeast.  Pull a few more and it should clear back up.

[JohnnyC]

I've pulled enough that any unsettled stuff should be out already. That's what's confusing.

[AmandaK]

So if you let the beer warm up again, is it still hazy?

[brulosopher]

Probably just settled out yeast.  Pull a few more and it should clear back up.

If you pull a small sample and warm it up, does the haze disappear? If so, and you're neither vegetarian nor a stickler for reinheitsgebot, you can use gelatin at a ratio of 1/2 tsp to 1/4 cup hot water per keg. Super clear beer in about 2 days.

[JohnnyC]

I'll try warming it up tonight and see what happens.

[HoosierBrew]

If you pull a small sample and warm it up, does the haze disappear? If so, and you're neither vegetarian nor a stickler for reinheitsgebot, you can use gelatin at a ratio of 1/2 tsp to 1/4 cup hot water per keg. Super clear beer in about 2 days.

+1

[beersk]

Probably just settled out yeast.  Pull a few more and it should clear back up.

If you pull a small sample and warm it up, does the haze disappear? If so, and you're neither vegetarian nor a stickler for reinheitsgebot, you can use gelatin at a ratio of 1/2 tsp to 1/4 cup hot water per keg. Super clear beer in about 2 days.

For a long time I was anti-gelatin. It stinks when you heat it up to dissolve and I loath where it comes from. But I just recently used it on a Czech pils, and damn, that beer cleared bright and beautiful in 2 days. Might have to start using it more often on my lagers... ugh, it's a compromise for me, that's for sure...

[Joe Sr.]

So if you let the beer warm up again, is it still hazy?

I lagered a Maibock for 8 weeks at 32 deg. It was clear as a bell when I transferred to the keg.

Chill haze was the first thing I thought of, but from the original post I assumed it was lagered at 32 and then transferred to the keg.  If it was clear at 32, it shouldn't have chill haze.

Was it transferred to the keg and then lagered at 32?

[jtoots]

wait for it... wait for it...

[Wort-H.O.G.]

clear in fermenter at 32F after 8 weeks should be beer clear in keg (may sound silly ...was keg cleaned well of everything including any cleansers?). i could only see it getting cloudy if during transfer you sucked up sediment, but that should have settled and poured that off with first few pints or so....this is perplexing.

[JohnnyC]

Poured a glass last night, left it on the counter looked at it this morning. It was still cloudy. I lagered it at 32 for 8 weeks and THEN transferred to the keg. That's my confusion. How could it be clear in the carboy, plenty of time for everything to drop out, and then be cloudy when I'm pouring out of the keg!?!?

[Joe Sr.]

How does it taste?

How could it be clear in the carboy, plenty of time for everything to drop out, and then be cloudy when I'm pouring out of the keg!?!?

1) something in the keg
2) something in the draft lines
3) something in the transfer process

Try a new tap and see if that makes a difference.  How are you pouring it?  Through a picnic tap?  a draft tower?

[jtoots]

when you say it was clear in the fermenter, how was this observed?  through the siphon tube or was the carboy see through?