[Fire Rooster]

Ok my beer, not coffee.
Bottled a batch yesterday using BRY-97 for the first time.
It was a haze monster.  Haziest beer I've ever made.
Was this BRY-97 ?, or something else ?
I don't mind hazy beer, want to understand where it came from.

Thanks

[Bob357]

I use BRY-97 fairly often and have always found it to produce clear beers given a reasonable amount of time. If you want anything other than blind speculation as to the cause, you'll need to post the recipe and your process.

[denny]

I also don't have cloudiness issues with BRY97

[Fire Rooster]

I use BRY-97 fairly often and have always found it to produce clear beers given a reasonable amount of time. If you want anything other than blind speculation as to the cause, you'll need to post the recipe and your process.

Process is exactly the same for all batches done prior.  Variables noted below.

BRY-97 (Never used before)
3 week ferment @65 degrees.

80% Vienna
20% White Wheat

90 Minute Mash (first time doing 90 minutes)
60 Minute Boil

Centennial-Whole (9.5) (Never used before)
Amarillo-Pellet (7.7) (Never used before)
Simcoe-Pellet (12.7) (Never used before)

60 min = .5 oz Centennial
45 min = .5 oz Centennial
30 min = .5 Amarillo
20 min = .5 Simcoe
Flame-out = .5 each Amarillo, Simcoe

During bottling yesterday a heavy haze was noticed.

"given a reasonable amount of time"
Perhaps after 3 weeks bottle carb/condition it will settle out ?
My current guess, yeast is in suspension, did not pack down well in fermenter.

[Andy Farke]

I would bet it will settle out in the bottles...did you cold-crash the beer prior to bottling?

[ulander6206]

Not sure what a haze monster is, however wheat malt will produce some haze.

[BrewBama]

I use Bry-97 ~90% of the time. I guess you could say it’s my house strain.

When I keg the beer is never clear.

A few things I think help the clarity: 1) floating dip tube. As the beer clears from top to bottom I can begin drinking clear beer while the entire volume closer to the bottom might not be clear yet. The one keg that I have without a floating dip tube takes longer to get a clear pint. This will be N/A for bottling. 2) pH. I find that if I hit ~5.4 room temp pH in a sample taken at 20 min I get brilliantly clearer beer than if I miss the mark. 3) time. It does take a few weeks to get the brilliantly clear beer but it hasn’t failed to clear for me yet.

Your recipe looks great to me. I mash 90 min and boil 60 as well. 20% wheat might cause it to be hazy as well. I rarely (if ever) use wheat malt.


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[denny]

I use Bry-97 ~90% of the time. I guess you could say it’s my house strain.

When I keg the beer is never clear.

A few things I think help the clarity: 1) floating dip tube. As the beer clears from top to bottom I can begin drinking clear beer while the entire volume closer to the bottom might not be clear yet. The one keg that I have without a floating dip tube takes longer to get a clear pint. This will be N/A for bottling. 2) pH. I find that if I hit ~5.4 room temp pH in a sample taken at 20 min I get brilliantly clearer beer than if I miss the mark. 3) time. It does take a few weeks to get the brilliantly clear beer but it hasn’t failed to clear for me yet.

Your recipe looks great to me. I mash 90 min and boil 60 as well. 20% wheat might cause it to be hazy as well. I rarely (if ever) use wheat malt.


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Guess as soon as I get through this batch of slurries I'll have to make a BRY batch to see if I remembered correctly or not

[Fire Rooster]

I would bet it will settle out in the bottles...did you cold-crash the beer prior to bottling?

No, I bottle at basement temps, right now 64

[Fire Rooster]

Not sure what a haze monster is, however wheat malt will produce some haze.

It's hiding under your bed and waiting for you to fall asleep.
One batch was 50% white wheat, and nowhere near as hazy.

[Fire Rooster]

I use Bry-97 ~90% of the time. I guess you could say it’s my house strain.

When I keg the beer is never clear.

A few things I think help the clarity: 1) floating dip tube. As the beer clears from top to bottom I can begin drinking clear beer while the entire volume closer to the bottom might not be clear yet. The one keg that I have without a floating dip tube takes longer to get a clear pint. This will be N/A for bottling. 2) pH. I find that if I hit ~5.4 room temp pH in a sample taken at 20 min I get brilliantly clearer beer than if I miss the mark. 3) time. It does take a few weeks to get the brilliantly clear beer but it hasn’t failed to clear for me yet.

Your recipe looks great to me. I mash 90 min and boil 60 as well. 20% wheat might cause it to be hazy as well. I rarely (if ever) use wheat malt.


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I like white white, not red, but I agree 20% is too much, subdues the vienna too much. Reducing to 10% next 2 batches.
90% Vienna, 10% white wheat, one batch all simcoe hops, another with all armarillo hops.
I did a 100% vienna and loved it.  It had a slight bite ? to it, white wheat seems to do the trick.
I tried red wheat in a few batches at different percentages, and didn't care for it at all.
White wheat to me, seems to soften the edges ? but adding a mild taste, unlike red wheat which is harsh to me.

[Fire Rooster]

I would bet it will settle out in the bottles...did you cold-crash the beer prior to bottling?

You were correct, haze substantially subsided, beer is getting clear.
You can see a layer on the bottom of the bottles.
This morning bottled a second batch using BRY-97.
Same thing, very murky from what I'm use to seeing when bottling.

[Fire Rooster]

I use Bry-97 ~90% of the time. I guess you could say it’s my house strain.

When I keg the beer is never clear.

A few things I think help the clarity: 1) floating dip tube. As the beer clears from top to bottom I can begin drinking clear beer while the entire volume closer to the bottom might not be clear yet. The one keg that I have without a floating dip tube takes longer to get a clear pint. This will be N/A for bottling. 2) pH. I find that if I hit ~5.4 room temp pH in a sample taken at 20 min I get brilliantly clearer beer than if I miss the mark. 3) time. It does take a few weeks to get the brilliantly clear beer but it hasn’t failed to clear for me yet.

Your recipe looks great to me. I mash 90 min and boil 60 as well. 20% wheat might cause it to be hazy as well. I rarely (if ever) use wheat malt.


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Of all the yeasts to choose from, why do you mostly use BRY-97 ?

Thanks

[BrewBama]

I like Bry-97 because it has a neutral flavor letting the hops and malt shine, it takes a week to ferment my avg 1.056-ish beers which fits my pipeline, it finished the job taking me to the 1.010 neighborhood consistently, and it’s clears very bright.


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[denny]

I like Bry-97 because it has a neutral flavor letting the hops and malt shine, it takes a week to ferment my avg 1.056-ish beers which fits my pipeline, it finished the job taking me to the 1.010 neighborhood consistently, and it’s clears very bright.


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Exactly.  I far prefer it to US05