OK, one issue I'm having trouble with is clarity. Most of my beers end up a bit hazy. I'm going to make an immersion chiller because it's now getting pretty hot out, but so far I've not had too much trouble cooling, and am getting my batches down below 100F in about 15 minutes. I've also been adding whirlfloc to my boils (last 15 minutes).
I usually leave my batches in the fermenter 14 days, or at least 5 days after fermentation and the yeast appears to drop. Should I wait longer to bottle? Would it help to drop the temp on the fermenter a few days before bottling? Other ideas?
Options for clearing my beer
Options for clearing my beer
Randy Carris
Randy All the Time Brewing
Randy All the Time Brewing
Options for clearing my beer
Lots of little things you could be doing as well, not knowing your entire process..
Whirlpool, siphon, use finings, KEG, rack more times, cold crash, filter, etc.
Are you racking into a secondary fermentor? That typically is my keg, but if your bottling I could see a secondary helping in the clarification, especially if you chill that baby before you rack to a bottling bucket.
From: carrisr [mailto:brew-tech@crbeernuts.org]
Sent: Sunday, June 27, 2010 10:34 AM
To: brew-tech@crbeernuts.org
Subject: Options for clearing my beer
OK, one issue I'm having trouble with is clarity. Most of my beers end up a bit hazy. I'm going to make an immersion chiller because it's now getting pretty hot out, but so far I've not had too much trouble cooling, and am getting my batches down below 100F in about 15 minutes. I've also been adding whirlfloc to my boils (last 15 minutes).
I usually leave my batches in the fermenter 14 days, or at least 5 days after fermentation and the yeast appears to drop. Should I wait longer to bottle? Would it help to drop the temp on the fermenter a few days before bottling? Other ideas?
Randy Carris
Trouble Brewing
Post generated using Mail2Forum (http://www.mail2forum.com)
Whirlpool, siphon, use finings, KEG, rack more times, cold crash, filter, etc.
Are you racking into a secondary fermentor? That typically is my keg, but if your bottling I could see a secondary helping in the clarification, especially if you chill that baby before you rack to a bottling bucket.
From: carrisr [mailto:brew-tech@crbeernuts.org]
Sent: Sunday, June 27, 2010 10:34 AM
To: brew-tech@crbeernuts.org
Subject: Options for clearing my beer
OK, one issue I'm having trouble with is clarity. Most of my beers end up a bit hazy. I'm going to make an immersion chiller because it's now getting pretty hot out, but so far I've not had too much trouble cooling, and am getting my batches down below 100F in about 15 minutes. I've also been adding whirlfloc to my boils (last 15 minutes).
I usually leave my batches in the fermenter 14 days, or at least 5 days after fermentation and the yeast appears to drop. Should I wait longer to bottle? Would it help to drop the temp on the fermenter a few days before bottling? Other ideas?
Randy Carris
Trouble Brewing
Post generated using Mail2Forum (http://www.mail2forum.com)
Travis (big T)
X-Prez Nut
X-Prez Nut
As another "bottler" in the group, I wholeheartedly recommend using a secondary fermenter for aging. Then rack to the bottling bucket. I generally have pretty clean beers and rarely use Irish moss, etc. as a fining agent.
A Mighty Wind's A Brewing
“Life is short - break the rules, forgive quickly, kiss slowly, love truly, laugh uncontrollably, and never regret anything that made you smile” ― Mae West
“Life is short - break the rules, forgive quickly, kiss slowly, love truly, laugh uncontrollably, and never regret anything that made you smile” ― Mae West
Here's more info on my process:
I'm only transferring to secondary for dry hopping or adding fruit. I'm following the recommended practices (for ales) of Palmer and Zainasheff who now say that secondaries are not usually necessary. I guess I cold give it another try though.
Would cold crashing the fermenter a few days before transferring to the bottling bucket help? If so, how cold and how long? I thought that was something you only did with lagers. My concern is that it would shock yeast too much so they wouldn't "wake up" to carbonate.
I'm only transferring to secondary for dry hopping or adding fruit. I'm following the recommended practices (for ales) of Palmer and Zainasheff who now say that secondaries are not usually necessary. I guess I cold give it another try though.
Would cold crashing the fermenter a few days before transferring to the bottling bucket help? If so, how cold and how long? I thought that was something you only did with lagers. My concern is that it would shock yeast too much so they wouldn't "wake up" to carbonate.
Randy Carris
Randy All the Time Brewing
Randy All the Time Brewing