I did it....I've given in!
#1
Posted 10 February 2010 - 08:51 AM
#2
Posted 10 February 2010 - 08:58 AM
#3
Posted 10 February 2010 - 09:20 AM
#4
Posted 10 February 2010 - 09:21 AM
#5
Posted 10 February 2010 - 09:37 AM
#6
Posted 10 February 2010 - 09:47 AM
Ken - I'll be honest, you helped me get to this point! And for that sir, I thank you!Geez, Chad... I hope I haven't influenced you to the point of filtration. You know that it's only you and me who appreciate clear homebrew (okay, I made that up) but even I haven't gone this far.
This is the one thing I did not do. I will say that this keg will be drank and emptied on Saturday so I'm not too worried about oxidation. But I will purge the empty keg in the future.Not that I've ever filtered, but your process looks good - pretty much the only way to do it IMHO. The only thing I can think of: Did you purge the empty tank of O2?
#7
Posted 10 February 2010 - 09:51 AM
Zym: I don't know the answer to this, but I do have a hunch: chill haze is caused by the reaction of proteins & tannins (IIRC, someone please correct me if I'm wrong) and I think it's possible that the addition of a gel solution could eliminate or reduce these compounds to the point that they cannot react or they effects are lowered. I say this because very often I will take a secondary (which has sat on my cool cement basement floor) and rack it to a keg, get it to around 35°, force carb it and then eventually get it to the taps. The first pint has yeast in it (to some extent) but then subsequent glasses of beer are as clear as they can be... no chill haze. Remember too that there are other factors... how vigorous your boil is, the chemical makeup of your mash (someone recently said that the right levels of calcium promote clarity), using whirfloc and just generally keeping as much crap out of your wort/beer as possible. All of this will reduce the chance of chill haze and/or cloudiness. Cheers.Ken, does gelatin remove chill haze? Is this why the beer should be cool when you add in the gelatin?
#8
Posted 10 February 2010 - 10:01 AM
I am pretty sure gelatin does have some effect when you chill the beer down before racking. I was fermenting a common in the basement so I didn't have a chance to chill it down anymore. I racked to the 2ndary without any gelatin...cali common yeast is a great floccer so when I bottled it was crystal clear...put a bottle in last week to try and sure enough...chill haze. Most my others beers get chilled down then racked on gelatin and they are a lot clearer.Zym: I don't know the answer to this, but I do have a hunch: chill haze is caused by the reaction of proteins & tannins (IIRC, someone please correct me if I'm wrong) and I think it's possible that the addition of a gel solution could eliminate or reduce these compounds to the point that they cannot react or they effects are lowered. I say this because very often I will take a secondary (which has sat on my cool cement basement floor) and rack it to a keg, get it to around 35°, force carb it and then eventually get it to the taps. The first pint has yeast in it (to some extent) but then subsequent glasses of beer are as clear as they can be... no chill haze. Remember too that there are other factors... how vigorous your boil is, the chemical makeup of your mash (someone recently said that the right levels of calcium promote clarity), using whirfloc and just generally keeping as much crap out of your wort/beer as possible. All of this will reduce the chance of chill haze and/or cloudiness. Cheers.
#9
Posted 10 February 2010 - 10:07 AM
Yes, from what I've always heard and read, gelatin at serving temps to drop out chill haze. Works for me.Ken, does gelatin remove chill haze? Is this why the beer should be cool when you add in the gelatin?
#10
Posted 10 February 2010 - 03:06 PM
#11
Posted 10 February 2010 - 03:40 PM
#12
Posted 10 February 2010 - 04:08 PM
I'll let you know about the gel vs cold crashing comparison. I expect it will do more than cold crashing alone will do.I'll be honest and never have played enough with gel to say if I've had success or not. There is no doubt in my mind it works so I get it, gel and cold crashing will accomplish the same (or close to the same) but I thought I would try filtering and see how it works. One other question...if I rinse and sanitize the the filter cartridge itself, how many times can I reuse it (if I can at all)?
#13
Posted 10 February 2010 - 04:37 PM
Yes, and yes. :)Ideally the beer should be cooled below or at your planned serving temperature to eliminate chill haze.Ken, does gelatin remove chill haze? Is this why the beer should be cool when you add in the gelatin?
#14
Posted 10 February 2010 - 08:10 PM
Ah. Okay, I don't do this. The beer I add the gel solution to is around 60°... I don't chill, then rack to secondary with gel. Still seems to do a nice job. Cheers.Yes, and yes. :)Ideally the beer should be cooled below or at your planned serving temperature to eliminate chill haze.
#15
Posted 11 February 2010 - 09:10 AM
#16
Posted 11 February 2010 - 09:18 AM
great first post. interesting stuff. maybe other kinds of mushrooms would do the trick.Last year I went morel mushroom hunting many times during the season, which gave me a great abundance of morels. I love to try new ideas making beer, and I had all these morels around so I thought "I should make a morel mushroom stout!", which I did. Now to the point of my story, that deals with clarity. The Morel Stout was delicious, but also super duper clear! No chill haze, NOTHING! Could the long, complex proteins of the morel mushroom been responsible? Brewing my next batch, an light colored IPA, I get to about 15 minutes to the end of the boil. Just about to add the Irish Moss for clarity purposes, when I look up at my Tupperware full of morels and think, hmmm... ;>grabbed 2 small morels and put them in instead of the moss. Amazingly! the IPA turned out super duper clear with very little chill haze that went away in 2 days. Well, I did only used two instead of the larger amount in the Morel Stout (Which was delicious, I must reiterate.) Anyhow, anyone ever heard of this? Did I stumble upon something new? If anyone is interested in the Morel Stout recipe just ask, I will send it to you if your cool :| Maybe I will stick it up online, no reason to keep a good thing to yourself. Most people won't be able to do it anyhow. Morels go $300 a dried pound, that is if you can even find them. This time of year they are even more. Best to just learn some mushroom identification and pick them yourself and dehydrate them. Great thing to do with your family, or girlfriend.
#17
Posted 11 February 2010 - 10:06 AM
#18
Posted 11 February 2010 - 10:09 AM
#19
Posted 11 February 2010 - 08:44 PM
#20
Posted 12 February 2010 - 09:40 AM
Nothing to think about here Ken. It's a known fact the yeast in HB carries B complex vitamins and it does reduce the effects of hangovers.... I think the residual yeast helps you get around the symptoms of "having one too many".
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