After brewing up what looks to be a very nice Amber Czech Lager, we at Bel Air Brewing were all amazed at the clarity of the wort.
A three step infusion mash was employed, with a recirculation of the wort thru the mash tun. We noticed immediately the clarity of the run off, going from the mash tun directly to the boil kettle.
This carried forward to the brew kettle also. After cooling the boiled wort to about 68 degrees, with a very nice cold-break, we started running into the fermenter.
Again, the wort was a beautiful amber-ruby-red color. Brilliantly crystal clear. It helps that we only use whole leaf hops, and they are extremely effective at filtration of the cold break / trub from the run off. Looking inside the boil kettle after run off was complete, our eyes feasted on gray/brown mud, very thick, that was resting on top of 6 ounces of Saaz hops.
Does having a hyper-clear wort indicate the potential quality (good or bad) of the finished beer?