Done the lcba recipe a couple of weeks back. It's been in the keg for nearly a week now. On first test after forced carb ( rolling method ) the beer was nice and clear and tasted good. Now some 3 or 4 days later it has gone very cloudy and seems a whole different beer, tastes not too bad but just hasn't got that nice clean, crisp look it had while fermenting and once it was first kegged. We do a standard biab 90 minutes and 90 minutes, no sparge, no removal of cold or hot breaks and I used the American ale liquid wyeast.
Im pretty sure this happened to the previous brew as well.
Any ideas to why it happens? is there something in my method I am doing wrong?
Post #2 made 15 years ago
Is it chill haze? I'd tip either that or infection on transferral to the keg. If it's chill haze it'll go away after a few weeks chilling.
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.
Post #3 made 15 years ago
especially if it goes away when the glass warms up...EoinMag wrote:Is it chill haze? I'd tip either that or infection on transferral to the keg. If it's chill haze it'll go away after a few weeks chilling.
otherwise, I'd suspect that your kegs are not 100% clean
Last edited by stux on 21 Jun 2011, 16:48, edited 5 times in total.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #4 made 15 years ago
Been meaning to look up 'chill haze' for a while but have not got around to it. What stage do you get it and what are the effects?
As for the kegs being clean, i usually soak them in caustic soda for a day prior, then clean and sterilise as normal and i know i done this with these two kegs.
I am thinking they will clean up in time like usual but it grates me that some stay clean straight into the keg but some go cloudy, then clear up, some not at all. I was thinking i may have mashed too high for the previous beer resulting in cloudy, almost syrupy type beer.
As for the kegs being clean, i usually soak them in caustic soda for a day prior, then clean and sterilise as normal and i know i done this with these two kegs.
I am thinking they will clean up in time like usual but it grates me that some stay clean straight into the keg but some go cloudy, then clear up, some not at all. I was thinking i may have mashed too high for the previous beer resulting in cloudy, almost syrupy type beer.
Post #5 made 15 years ago
Hey Stux, just noticed your from Lower Blue, seeing as though we are so close we might have to pay you to come down and sit in on a brew day and sample our efforts, let us know what we are doing wrong. We have done prob. thirty brews but dont know all the ins and outs yet. Let me know if your interested.
Post #6 made 15 years ago
Chill haze is where some soluble proteins become insoluble when the temperature drops. If you keep the temperature low for long enough the haze will eventually precipitate. The test to see if this is the problem is to pour a glass and let it sit out at room temperature, around 12-13c it should disappear as the proteins become soluble again.
The ways to avoid it are through proper use of copper finings, a hefty rolling boil and a good hot and cold break. The other way is to chill it and allow to stand for a few weeks after making it and you should end up with a clear beer.
The ways to avoid it are through proper use of copper finings, a hefty rolling boil and a good hot and cold break. The other way is to chill it and allow to stand for a few weeks after making it and you should end up with a clear beer.
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.
Post #7 made 15 years ago
Where abouts are you based?Ivesy wrote:Hey Stux, just noticed your from Lower Blue, seeing as though we are so close we might have to pay you to come down and sit in on a brew day and sample our efforts, let us know what we are doing wrong. We have done prob. thirty brews but dont know all the ins and outs yet. Let me know if your interested.
I wouldn't feel comfortable being paid... I'm just a regular homebrewer like you
BUT sitting in on a brewday could be fun
What sort of brews having you been doing?
Last edited by stux on 22 Jun 2011, 13:04, edited 5 times in total.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #8 made 15 years ago
I live at Regentville just off the motorway. I brew with my neighour and we brew whatever we think looks nice, especially American pales and I like the bright ale recipe. Next brew might be on Sunday just using up some of the wheat we have. Need to stock up on grains soon, either go and see Pat at absolute or try and get in another bulk buy.
It would be good to have a more experienced brewer sit in, we usually drink our brews while brewing so you won't go thirsty. Even if we could call in on one of your brew days, would be good to see other people's gear in action, not just pics on the net.
Anyhow we usually brew every couple of weeks so if you ever do want to come down, just send a message and we will get it going.
It would be good to have a more experienced brewer sit in, we usually drink our brews while brewing so you won't go thirsty. Even if we could call in on one of your brew days, would be good to see other people's gear in action, not just pics on the net.
Anyhow we usually brew every couple of weeks so if you ever do want to come down, just send a message and we will get it going.
Post #9 made 15 years ago
Another really effective way of removing or preventing chill haze is to use Polyclar http://www.craftbrewer.com.au/shop/details.asp?PID=726- gives excellent results. In fact I have a keg of German Pils that I am preparing for the competition season, and there is still a slightly annoying haze. I used Weyermann floor malted Bohemian Pilsener malt and I always get hazes - probably need to do a quintuple decoction wearing my leather apron and fondling Bohemian wenches as I do so, but Polyclar will have to do for now. 
Last edited by Beachbum on 26 Jun 2011, 14:24, edited 5 times in total.
Post #10 made 15 years ago
I've always found a pewter mug, or similar, the best way to deal with cloudy or hazy beers.
After all, it still tastes the same.
After all, it still tastes the same.
"It's beer Jim, but not as we know it."
Post #11 made 15 years ago
Thanks for the replies, they have all helped in some way. I poured half a glass and let it sit and it has cleared up nicely so i hope it's chill haze and will clear up in time.
I have seen topics on polyclar on Ahb but have yet to give it a go, maybe order some next time I get my hops.
I don't really care about the clarity issues, when I first posted I was hoping the beer wasn't spoilt. If it's going to clear up and taste the same it's fine. The only beer I gelatined to get clear was my kolsch and it worked with great success but I think that had more to do with suspended yeast, not just haze issues. The taste difference in that wAs amazing but have not tried it on any other type of beer.
I have seen topics on polyclar on Ahb but have yet to give it a go, maybe order some next time I get my hops.
I don't really care about the clarity issues, when I first posted I was hoping the beer wasn't spoilt. If it's going to clear up and taste the same it's fine. The only beer I gelatined to get clear was my kolsch and it worked with great success but I think that had more to do with suspended yeast, not just haze issues. The taste difference in that wAs amazing but have not tried it on any other type of beer.
Post #12 made 15 years ago
I have to admit that I'm very very fussy about clear beer, I can't get on with the idea that beer should be cloudy/hazy when it's out of style, it drives me crazy. But then it's a case of horses for courses I suppose.
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.
