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That comment was directed at resellers, not the maltsters. Too many homebrew shops don't provide the specs on the grain they sell.Just look at if you wanted to go full beer geek and actually use a data sheet. But a full sack of Weyermann, get all the details. Buy 10 pounds from the LHBS? Good luck getting that info...
Any beer benefits from cold conditioning time... the colder, the better (within reason). Without that, it is hard to coagulate and drop out chill haze.I'd also suggest you try kettle finings again and try to separate the hot break completely from the fermenter. Chill haze is caused by excess proteins and polyphenols in the beer. Brewtan B is another thing to play around with, since tannins (polyphenols) help to precipitate proteins as well.http://byo.com/malt/item/486-conquer-chill-haze
Are you specifically trying to avoid fining agents and fix this from a process standpoint? If not, then give polyclar a shot.
If I ever drop the cash on my idea for a "yorkshire square" style fermentor a double drop is part of the plan. (Temporary fermentation vessel to allow all the cold break to settle out, prior to transferring to the primary vessel.)
Quote from: narvin on June 06, 2017, 08:49:42 amAny beer benefits from cold conditioning time... the colder, the better (within reason). Without that, it is hard to coagulate and drop out chill haze.I'd also suggest you try kettle finings again and try to separate the hot break completely from the fermenter. Chill haze is caused by excess proteins and polyphenols in the beer. Brewtan B is another thing to play around with, since tannins (polyphenols) help to precipitate proteins as well.http://byo.com/malt/item/486-conquer-chill-hazeI personally think BTB is for adjunct swill and not all malt beers. I'd try polyclar/PVPP (with whirlfloc) in the boil. 10m to KO. Whilfloc+polyclar=polyclar brewbrite. https://www.youtube.com/watch?v=ktpKsLH62nU I predict you will be shocked.
According to http://www.generalfiltration.com/assets/uploads/Polyclar_Brewbrite.pdf PVPP = 75%.
Quote from: Phil_M on June 06, 2017, 06:31:30 pmIf I ever drop the cash on my idea for a "yorkshire square" style fermentor a double drop is part of the plan. (Temporary fermentation vessel to allow all the cold break to settle out, prior to transferring to the primary vessel.)Sh*t...why didn't I think of that!
British brewing certainly isn't low O2. Just look at the strike water and grist just pouring into the mash tun in the Michael Jackson video here:http://www.merchantduvin.com/brew-samuel-smith.phpNot to mention all the copper, and that the beer isn't racked to cask in a closed transfer. For those who are averse to low oxygen methods, I think there is a LOT to be learned, and easily implemented, from the Brits.