Author Topic: Help with cloudiness and haze  (Read 2195 times)

Offline brewhawk

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Help with cloudiness and haze
« on: January 05, 2010, 10:00:47 PM »
I am an all-grain brewer and have not brewed an extract beer in years.  However, I have a couple of friends who have gluten allergies and I wanted to brew a gluten-free beer for them.  Knowing their tastes lean towards the lighter side, I decide to brew a light American lager.  For a five-gallon recipe, I used 3 lbs. of white sorghum extract, 2 lbs of rice syrup solids and 1.5 lb of clover honey.  At 14 minutes in the boil, I added my usual 1 tsp. of Irish moss as my fining agent.  After chilling to 65F, I pitched Saflager S-23 lager yeast and it has been fermenting at 60F for two days.  My problem is that this beer is as cloudy and hazy as a hefeweizen if not more so.   Since I am expecting something as clear as a Budweiser or Coors, I am a little concerned about the level of proteins in the sorghum extract.  Can anybody suggest a clarifier or fining agent that can be added during primary or secondary fermentation and will hold up when I lager it at 35F?  Many thanks for the input.

Brewhawk (thrilled with tonight's Hawkeye Orange Bowl victory)

Offline hamiltont

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Re: Help with cloudiness and haze
« Reply #1 on: January 06, 2010, 07:40:03 AM »
I would let it go through full fermentation (2-3 weeks) and then evaluate it.  If it's still cloudy then you might look into using gelatin.  BTW... 60F is a little warm for a Lager fermentation. Mid 50's would be better... Great job Hawks!!! (From a Husker fan!!)
« Last Edit: January 06, 2010, 07:42:50 AM by hamiltont »
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Offline mrdrysdale64

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Re: Help with cloudiness and haze
« Reply #2 on: January 06, 2010, 01:06:21 PM »
I agree with hamiltont. I have used unflavored gelatin was great success. I have never used sorghum and very curious how it will work.
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Offline brewhawk

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Re: Help with cloudiness and haze
« Reply #3 on: January 09, 2010, 06:34:35 PM »
Thanks for the input.  I am taking it down to 48F and see if things improve.  Go Hawks!

Brewhawk

Offline euge

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Re: Help with cloudiness and haze
« Reply #4 on: February 11, 2010, 12:02:06 AM »
Quote
After chilling to 65F, I pitched Saflager S-23 lager yeast and it has been fermenting at 60F for two days.  My problem is that this beer is as cloudy and hazy as a hefeweizen if not more so. Since I am expecting something as clear as a Budweiser or Coors, I am a little concerned about the level of proteins in the sorghum extract.

Using lot's of adjunct like rice solids can still give a haze. Evaluating for clarity only after just a few days of fermentation? A tad bit early. :D After the lagering phase it will probably have cleared up.

How does it look now?
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Offline redbeerman

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Re: Help with cloudiness and haze
« Reply #5 on: February 12, 2010, 12:39:49 PM »
I would leave the S-23 around 60F, it actually works better at that temp than at normal lager temps IMHO.  Makes a good steam type beer.  If you still have haze issues after 6 weeks, I would go the gelatin route.  I use it pretty often if I'm in a hurry to get a beer clear and it works great.
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Offline troy@uk

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Re: Help with cloudiness and haze
« Reply #6 on: February 26, 2010, 05:48:21 AM »
I have never used a finning agent other than irish moss.  How (quantity and form) and when is it generally used? Does anyone have a link to good instructions?  I too am an extract/partial mash brewer that is having some trouble with cloudiness in my ales. It clears up, but only after much time (2 months) in the fridge after bottling.  Since I bottle rather than keg, I need yeast to condition the beer, do I need to add yeast in my bottling bucket after I use geletin?
« Last Edit: February 26, 2010, 06:06:58 AM by troy@uk »
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Offline Thirsty_Monk

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Re: Help with cloudiness and haze
« Reply #7 on: February 26, 2010, 12:42:45 PM »
Does anyone have a link to good instructions?

http://forum.northernbrewer.com/viewtopic.php?f=1&t=64190&hilit=Gelatine
Quote
Use a glass jar, and fill it with a cup or cup-and-a-half of tap water. Not hot or warm or cold.... just cool. About 70-80 degrees. Put 1-3 teaspoons of gelatin in there and let it sit for 20 minutes. Swirl it up good (it will be cloudy) and pop it into the microwave. Set it for about a minute, but you need to watch it and take it out as soon as it's clear. The glass will be warm.

Since I bottle rather than keg, I need yeast to condition the beer, do I need to add yeast in my bottling bucket after I use geletin?
You can put gelatine into bottling bucket.
You should not need to add more yeast.
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