[swampale]

This is my 6th brew using 100% RO water along with Bru'n Water. They all have been good beers and clear very well even without gelatin except my lager. Today is day 8 with gelatin and it is still very hazy. I can't figure it out. My ESB cleared almost bright without any gelatin at all. Is it the yeast? ( WLP833 ) or the recipe? Canadian 2 row, along with 8% munich 6. No pic, but it looks like pea soup.

[hopfenundmalz]

833 usually clears well for me given some time.

Have you tried Polyclar?  It works well on polyphenols and proteins, while gelatin works great on yeast.

[Ellismr]

Depending on how you mashed if you extend it longer you may have extracted the tannins and polyphenols from the grain husks and that will make your beer cloudy.  If you had  oxygen in your beer during the transfer it'll bind with the phenols make it cloudy.  At this point the best way to get those polyphenols is to use the polyclar also known as PPVP


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[The Beerery]

833 is Ayingers bottle conditioning strain and as such is a poor flocc'r.

[hopfenundmalz]

833 is Ayingers bottle conditioning strain and as such is a poor flocc'r.

How do you know that?

[denny]

833 is Ayingers bottle conditioning strain and as such is a poor flocc'r.

How do you know that?

And most bottle conditioning strains are excellent floccers.

[The Beerery]

833 is Ayingers bottle conditioning strain and as such is a poor flocc'r.

How do you know that?

I drink beer and know stuff! 

Actually I mis-spoke it is their conditioning strain.

[hopfenundmalz]

833 is Ayingers bottle conditioning strain and as such is a poor flocc'r.

How do you know that?

I drink beer and know stuff! 

Do you know the history of 833?

In Ypsilanti MI there is a brewery supplier named GW Kent, which has the import rights to Durst Malz. Herr Durst would visit, and back in the day got to know the brewpub owners in Ann Arbor, Arbor Brewing. He gave them the lager yeast we know as 833. Jeff Renner got it,and homebrewed with it. He sent it to White Labs, and they cleaned it up, and marketed it.

Now without DNA testing we don't know, do we. Where did Herr Durst get it? If you have Jahrhundert from the tanks, there is yeast in it. If one is around a certain part of a brewery, yeast can be "requisitioned".

As an aside, a brewer here in MI tells a story from years back, when he toured a brewery in Germany with open fermenters. One guy on the trip was from Stroh's lab, and said "do you want some yeast". The guy pulled out a handkerchief, stuck a finger into the krausen, and wiped it on the handkerchief. Back in the states sometime later, the guy said "I got some yeast for you". The cells on the handkerchief survived and were cleaned up and cultured up in the lab.

I told that last part as the new brewery with unitanks was built in 1999. Arbor opened in 1995. So did the yeast come from open fermenters in the old brewery? Like I said, DNA testing would tell the true answer.

The owners also got a vintage Daimler-Benz fire truck from Herr Durst. It has been cleaned up, is road worthy, and has taps coming out the side for service at beer festivals. Note the front license plate, DURST 1.
http://discussions.realbeer.com/showthread.php?22742-Mercedes-Benz-fire-truck-waits-to-catch-the-draft-at-Ypsilanti-s-Corner-Brewery

[The Beerery]

833 is Ayingers bottle conditioning strain and as such is a poor flocc'r.

How do you know that?

I drink beer and know stuff! 

Do you know the history of 833?

In Ypsilanti MI there is a brewery supplier named GW Kent, which has the import rights to Durst Malz. Herr Durst would visit, and back in the day got to know the brewpub owners in Ann Arbor, Arbor Brewing. He gave them the lager yeast we know as 833. Jeff Renner got it,and homebrewed with it. He sent it to White Labs, and they cleaned it up, and marketed it.

Now without DNA testing we don't know, do we. Where did Herr Durst get it? If you have Jahrhundert from the tanks, there is yeast in it. If one is around a certain part of a brewery, yeast can be "requisitioned".

As an aside, a brewer here in MI tells a story from years back, when he toured a brewery in Germany with open fermenters. One guy on the trip was from Stroh's lab, and said "do you want some yeast". The guy pulled out a handkerchief, stuck a finger into the krausen, and wiped it on the handkerchief. Back in the states sometime later, the guy said "I got some yeast for you". The cells on the handkerchief survived and were cleaned up and cultured up in the lab.

I told that last part as the new brewery with unitanks was built in 1999. Arbor opened in 1995. So did the yeast come from open fermenters in the old brewery? Like I said, DNA testing would tell the true answer.

The owners also got a vintage Daimler-Benz fire truck from Herr Durst. It has been cleaned up, is road worthy, and has taps coming out the side for service at beer festivals. Note the front license plate, DURST 1.
http://discussions.realbeer.com/showthread.php?22742-Mercedes-Benz-fire-truck-waits-to-catch-the-draft-at-Ypsilanti-s-Corner-Brewery

Yes, I believe I have seen that in the old HBD archives. I got my info from my contact at Ayinger. Yes, I have had Jahr straight from the teet, its magical.

[hopfenundmalz]

833 is Ayingers bottle conditioning strain and as such is a poor flocc'r.

How do you know that?

I drink beer and know stuff! 

Do you know the history of 833?

In Ypsilanti MI there is a brewery supplier named GW Kent, which has the import rights to Durst Malz. Herr Durst would visit, and back in the day got to know the brewpub owners in Ann Arbor, Arbor Brewing. He gave them the lager yeast we know as 833. Jeff Renner got it,and homebrewed with it. He sent it to White Labs, and they cleaned it up, and marketed it.

Now without DNA testing we don't know, do we. Where did Herr Durst get it? If you have Jahrhundert from the tanks, there is yeast in it. If one is around a certain part of a brewery, yeast can be "requisitioned".

As an aside, a brewer here in MI tells a story from years back, when he toured a brewery in Germany with open fermenters. One guy on the trip was from Stroh's lab, and said "do you want some yeast". The guy pulled out a handkerchief, stuck a finger into the krausen, and wiped it on the handkerchief. Back in the states sometime later, the guy said "I got some yeast for you". The cells on the handkerchief survived and were cleaned up and cultured up in the lab.

I told that last part as the new brewery with unitanks was built in 1999. Arbor opened in 1995. So did the yeast come from open fermenters in the old brewery? Like I said, DNA testing would tell the true answer.

The owners also got a vintage Daimler-Benz fire truck from Herr Durst. It has been cleaned up, is road worthy, and has taps coming out the side for service at beer festivals. Note the front license plate, DURST 1.
http://discussions.realbeer.com/showthread.php?22742-Mercedes-Benz-fire-truck-waits-to-catch-the-draft-at-Ypsilanti-s-Corner-Brewery

Yes, I believe I have seen that in the old HBD archives. I got my info from my contact at Ayinger. Yes, I have had Jahr straight from the teet, its magical.

If 833 is the bottling strain, it makes some fine beer. I use it for malty beers, and it clears given time.

[The Beerery]

833 is Ayingers bottle conditioning strain and as such is a poor flocc'r.

How do you know that?

I drink beer and know stuff! 

Do you know the history of 833?

In Ypsilanti MI there is a brewery supplier named GW Kent, which has the import rights to Durst Malz. Herr Durst would visit, and back in the day got to know the brewpub owners in Ann Arbor, Arbor Brewing. He gave them the lager yeast we know as 833. Jeff Renner got it,and homebrewed with it. He sent it to White Labs, and they cleaned it up, and marketed it.

Now without DNA testing we don't know, do we. Where did Herr Durst get it? If you have Jahrhundert from the tanks, there is yeast in it. If one is around a certain part of a brewery, yeast can be "requisitioned".

As an aside, a brewer here in MI tells a story from years back, when he toured a brewery in Germany with open fermenters. One guy on the trip was from Stroh's lab, and said "do you want some yeast". The guy pulled out a handkerchief, stuck a finger into the krausen, and wiped it on the handkerchief. Back in the states sometime later, the guy said "I got some yeast for you". The cells on the handkerchief survived and were cleaned up and cultured up in the lab.

I told that last part as the new brewery with unitanks was built in 1999. Arbor opened in 1995. So did the yeast come from open fermenters in the old brewery? Like I said, DNA testing would tell the true answer.

The owners also got a vintage Daimler-Benz fire truck from Herr Durst. It has been cleaned up, is road worthy, and has taps coming out the side for service at beer festivals. Note the front license plate, DURST 1.
http://discussions.realbeer.com/showthread.php?22742-Mercedes-Benz-fire-truck-waits-to-catch-the-draft-at-Ypsilanti-s-Corner-Brewery

Yes, I believe I have seen that in the old HBD archives. I got my info from my contact at Ayinger. Yes, I have had Jahr straight from the teet, its magical.

If 833 is the bottling strain, it makes some fine beer. I use it for malty beers, and it clears given time.

Sure, its a nice strain. It's not sulfury enough for me personally, but made many a beer with it.

[zigs6]

What was your water chemistry like? Are you low on Calcium perhaps?

[swampale]

I used the " yellow balanced " profile from Bru'n Water. My Blonde ales fermented with US-05 and Nottingham cleared fine with the addition of gelatin. I am thinking on searching for another lager yeast with a " high flocculation ".

[The Beerery]

I used the " yellow balanced " profile from Bru'n Water. My Blonde ales fermented with US-05 and Nottingham cleared fine with the addition of gelatin. I am thinking on searching for another lager yeast with a " high flocculation ".

None, I know of have high.. I don't think you want high anyways, they might flocc out too soon. A few have medium however.

[swampale]

It finally cleared. Took only 30 days after my addition of gelatin.