77 replies to this topic

[positiveContact]

i don't think hop debris would clear when it warms.

[Big Nake]

i don't think hop debris would clear when it warms.

Agreed. I don't ordinarily do that but this particular beer seemed to need a little PUNCH so I dropped some pellets in there that are supposed to be known for their "distinct hoppy tang". It worked. Beer is good but cloudy when cold. More research needs to be done and some of these beers I made with 100% tap water, more Ca and better pH control need to come to the taps and then I will report back. It's just that this one is PARTICULARLY turbid.

[BlKtRe]

I think skimming is something to do if your bored.

[neddles]

If this one was one of your low pH beers then maybe thats it, maybe. Ill bet it is from the hop addition.

 

Here is a great article about haze from someone who knows a thing or two about brewing. Great info right there.

https://blog.stonebr...-more-you-know/

[neddles]

Ettels: Your helles was very clear. I know you said it was close to the end of the keg which always seems to result in clearer beer for me so maybe that was part of it. Was you helles uber-clear at the beginning of the keg?

Yes. My Helles was that clear after the first couple of pulls. My process was whilfloc in the kettle, WY2308 (which flocs like a mofo), 1/2 tsp. gelatin once the beer sits at 33-34F for a day or two and one month of lagering at 33-34F. I used the same process on the same recipe and here is what it looked like after 3.5 wks. lagering. This one was from early after the keg was tapped.

 

Edited by ettels4, 09 July 2014 - 06:54 PM.

[Big Nake]

Hmm, nice. So what's the story? Colder and longer condition time? Maybe. Does 2308 floc like a MOFO? I thought it was a medium-floccer. 2278? Now there's a lager yeast that flocs like a MOFO. It says so right on the Wyeast packet... "2278 CZECH LAGER YEAST... FLOCS LIKE A MOFO!".  

[neddles]

Hmm, nice. So what's the story? Colder and longer condition time? Maybe. Does 2308 floc like a MOFO? I thought it was a medium-floccer. 2278? Now there's a lager yeast that flocs like a MOFO. It says so right on the Wyeast packet... "2278 CZECH LAGER YEAST... FLOCS LIKE A MOFO!".  

Not sure why you mean.

 

I've used 2308 twice and both times it was very clear going into the keg… at least as clear as any english yeast I have used. Mofo indeed.

[Big Nake]

LINK. Wyeast says that 2308 is a medium floccer. A great yeast, no doubt and believe it or not... 3 of my 4 taps have a 2308 beer running through them right now... a pilsner, Jamil's Vienna and my Two Women clone. The yeast is a BOSS, no question. But not a high-floccer like 1968, 2278, etc.EDIT: I mentioned colder and longer condition time because I'm not sure that my on-deck fridge is set in the 30s and I occasionally bring beers to the taps after they have only sat in the on-deck fridge for 2-3 weeks. Occasionally longer but it depends. Maybe I need to lower the temp on that fridge, make sure the beer is good and cold, use gel on it again or maybe this Biofine and make sure it doesn't leave that fridge for 4+ weeks.

Edited by KenLenard, 09 July 2014 - 07:23 PM.

[neddles]

LINK. Wyeast says that 2308 is a medium floccer. A great yeast, no doubt and believe it or not... 3 of my 4 taps have a 2308 beer running through them right now... a pilsner, Jamil's Vienna and my Two Women clone. The yeast is a BOSS, no question. But not a high-floccer like 1968, 2278, etc.EDIT: I mentioned colder and longer condition time because I'm not sure that my on-deck fridge is set in the 30s and I occasionally bring beers to the taps after they have only sat in the on-deck fridge for 2-3 weeks. Occasionally longer but it depends. Maybe I need to lower the temp on that fridge, make sure the beer is good and cold, use gel on it again or maybe this Biofine and make sure it doesn't leave that fridge for 4+ weeks.

Oh, well yeah I know what Wyeast says. I'm just telling you my N=2 experience with it... at least as clear as 1968, 1469 and S-04. I have no reason to exaggerate. But yeah I think the crucial part here is getting it good and cold then gelling and conditioning it that way.

 

Also, am I the only guy here that won't gelatin a hop forward beer because I've experienced a major drop off in hop flavor after doing it? Anyone else notice this?

[BlKtRe]

I use whirlfloc and cold conditioning. Never needed gel and when I did use it results were negible at best. Seems like a unnecessary step for me.

[positiveContact]

I use whirlfloc and cold conditioning. Never needed gel and when I did use it results were negible at best. Seems like a unnecessary step for me.

 

I used gel but I found that at best it slightly decreased the time to clearing by maybe a week (hard to tell for sure).  at worse it was an extra step for something to go wrong.  I've stopped and never looked back.  I don't mind drinking not perfectly clear beer for that first week.

[BlKtRe]

I used gel but I found that at best it slightly decreased the time to clearing by maybe a week (hard to tell for sure).  at worse it was an extra step for something to go wrong.  I've stopped and never looked back.  I don't mind drinking not perfectly clear beer for that first week.

 

This is true. And I don't mind waiting 2 weeks of cold conditioning to get clear beer from the first pints. I actually prefer at least 2 weeks (style specific) to allow flavors to meld together anyways. With that said, I have a unused qt. of Naxlon I keep thinking about trying. 

[positiveContact]

naxlon?  google fails me.

[BlKtRe]

naxlon?  google fails me.

 

Nalco from Brewcraft. Not sure why I had Naxlon on my brain. Anyways its used in conjunction with gelatin and its supposed to be a 1-2 knock out. Again, seems like to much work. 

Edited by BlKtRe, 10 July 2014 - 07:18 AM.

[Mya]

Nalco from Brewcraft. Not sure why I had Naxlon on my brain. Anyways its used in conjunction with gelatin and its supposed to be a 1-2 knock out. Again, seems like to much work. 

I see it's basically a different brand of Biofine

[SchwanzBrewer]

I think skimming is something to do if your bored.

 

Uh no. I skim, but it's only so I don't boil over. Otherwise I leave it alone. I don't use any anti foam.

[BlKtRe]

Uh no. I skim, but it's only so I don't boil over. Otherwise I leave it alone. I don't use any anti foam.

I don't skim at all. On large batches where I run the wort to within 1" of the kettle lip I will add a few drops of fermcap. An advantage I guess of 25g kettles doing 10-15g batches is no skimming and no fermcap is needed. 

[SchwanzBrewer]

I don't skim at all. On large batches where I run the wort to within 1" of the kettle lip I will add a few drops of fermcap. An advantage I guess of 25g kettles doing 10-15g batches is no skimming and no fermcap is needed. 

 

That's fine for you. i don't like the idea of using fermcap. So I skim when I'm near the boil and I don't have problems. I use a fry spoon? One of those strainer ladle things you use in a turkey fryer. 

[BlKtRe]

That's fine for you. i don't like the idea of using fermcap. So I skim when I'm near the boil and I don't have problems. I use a fry spoon? One of those strainer ladle things you use in a turkey fryer. 

The fermcap theory of being unhealthy for you was debunked a long time ago. 

Edited by BlKtRe, 10 July 2014 - 08:54 AM.

[SchwanzBrewer]

The fermcap theory of being unhealthy for you was debunked a long time ago. 

 

Got any links? I know what I go on is lore, but it's supposed to be filtered out. I'm not worried about ingesting it per say, but if there's a chance it can pass into the bloodstream and get stuck in my liver, then I'm not gonna use it. I have a bad family history with regards to livers and gal bladders.