Author Topic: Brown Malt Turbidity  (Read 640 times)

Offline dak0415

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Brown Malt Turbidity
« on: August 22, 2011, 06:04:50 AM »
Has anyone had turbidity problems with Crisp Brown or Amber malt?  I just kegged my second batch using these malts (Northern English Brown Ale) and neither cleared, even with gelatin finings.  The first batch I thought was the yeast (WLP007) but this time I used Danstar Nottingham, two weeks in primary, three weeks at 31deg.  The ESB I brewed on the same day was crystal clear and I don't usually have turbidity problems (except a couple of years ago with a bag of Munton's Maris Otter).  I will say the first batch did finally clear after about 2 months in the keg (the last gallon), but I'm a little stumped.

Thanks;
Dave
Dave Koenig
Anything worth doing - is worth overdoing!

Offline mabrungard

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Re: Brown Malt Turbidity
« Reply #1 on: August 22, 2011, 09:35:50 AM »
Sounds like it could be a beta glucan problem.  I haven't used those malts, but if they are a large percentage of the grist, then they may not be as well modified as the typical pale malt. 

Maybe a beta rest or a protein rest to help combat that haze production.
Martin B
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Offline eltharyon

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Re: Brown Malt Turbidity
« Reply #2 on: August 22, 2011, 03:47:14 PM »
I did a mild with a good chunk of brown malt, it didn't clear at all and I drank through 10 gallons.  I hate to use the term muddy but that's the best way to describe the clarity.

Offline dak0415

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Re: Brown Malt Turbidity
« Reply #3 on: August 22, 2011, 05:39:58 PM »
Muddy, THAT'S IT!
Dave Koenig
Anything worth doing - is worth overdoing!