Clarity Without Finings

Discussion in 'General Brewing Discussions' started by Steve SPF, Feb 10, 2020.

  1. 56 Firedome

    56 Firedome Active Member

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    Yooper --
    I read this thread with great interest & then studied your "Clear beer Clear Wort" article. Great work! I've been all grain brewing for 12 years & never understood the Hot Break / Cold Break reference.
    My Boils are vigorous, I Whirlpool & Chill to 70's before I transfer to the Fermenter. There is never more than a 1/4" of "grit" in the bottom of the Kettle after the transfer. After the Transfer, Oxygenation & Yeast addition I often see a considerable settling BEFORE the 1st bubbles in the Air Check.
    So, I guess my question is, What's in the bottom of your Kettle after you Transfer the Wort to the Fermenter?
     
  2. Nosybear

    Nosybear Well-Known Member

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    Trub, basically German for gunk. It's the precipitated proteins from the grains and debris from the hops. After transfer, you're seeing "cold break", precipitation of proteins that are soluble in water at higher temperatures but begin to settle out once the wort is cool, the "egg drop soup" looking stuff in the hydrometer jar. They precipitate and then settle out. Layers in the trub in the fermentor: Lowest will be hot break - protein and hop gunk - that gets transferred over. Second layer will be cold break, stuff that precipitates out once you chill the beer, then yeast that flocculates out.
     
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  3. BOB357

    BOB357 Well-Known Member

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    I really see no difference in clarity between my old propane system and the Digiboil, even though my boil now is indeed much gentler. I always get a strong hot break in spite of the tame boil, so don't see vigor as an issue. I do fine with gelatin if my pipeline is running low, which is way too often, but see the same clarity in most beers after a week to 10 days in the keg otherwise.
     
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  4. Bulin's Milker Bucket Brews

    Bulin's Milker Bucket Brews Well-Known Member

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    Keep in mind I've only been at this since July, but, Irish Moss seems to cut down the time it takes for my beer to clear up. Couple months at 1-2 degrees above freezing does WONDERS on its own, I figure you can cut that in half with Irish Moss, and knock it all the way down to 2 weeks if you are using a Top Draw along with it.
     
  5. Steve SPF

    Steve SPF Well-Known Member

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    I transfer loads over to the fermenter. I do try and get the hop debris out as much as pssible but there's plenty makes the trip.

    I do use kettle finings as well, either Protofloc or Irish moss. Maybe the title of the thread was a little misleading, it's the Isinglass and gelatine finings that I want to keep away from.

    I found a product called Brausol which is silica based (I think) which seems to be giving me the results I was hoping for. It complies to German purity laws apparently which seems like an excellent endorsement to me.
     
  6. 56 Firedome

    56 Firedome Active Member

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    HMM ... The bottom of the Kettle, after the chill to Pitch temp, is about 1/4" of grit about like sand, The stuff in the bottom of my Fermenter looks like the stuff in the bottom of the Starter Flask after I decant. Beige & about like gravy in texture. I pour the Yeast Cake into a sterilized 1/2 Pint Jar with a 1" layer of beer on top. After a week in the fridge looks the same.
    I've used the recovered Yeast through 2 generations with no problems.
    I always use a fine mesh Hop Bag so no debris. I use Irish Moss in the Kettle & I use Gelatin in the secondary. I hold in the fridge under pressure at 38 F for 2 weeks. The wash out of the Secondary is a bit gloppy but clear.
     
  7. Hopfunk

    Hopfunk New Member

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    Cold crash and patience. I have a rough time with “patience” o_O usually a week sitting in the keg gives some bright clarity to my beer.
     
  8. Hawkbox

    Hawkbox Well-Known Member

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    Some of my beers clear up better than others but I don't put any special effort into it, I'm leaning toward going away from fining it cause of O2 during chilling and just letting it clear in the keg, but again it can take a while. And I don't care terribly much how clear it is beyond a certain point.
     
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  9. Ozarks Mountain Brew

    Staff Member

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    I've done it every way possible and I've found the easiest way for me to clear a beer is with time and the cold but even better with a whirlfloc tablet at the end of the boil.
     
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  10. Group W

    Group W Well-Known Member

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  11. Nosybear

    Nosybear Well-Known Member

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    Add to that: Gelatin finings if I really want to polish the beer but the OP wanted to know how to clarify without finings. Can't beat OMB's method for that.
     
  12. thunderwagn

    thunderwagn Well-Known Member

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    I've been using whirfloc tablets my last few brews, and man does it wreak when you add it to the last of the boil!
     
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  13. Trialben

    Trialben Well-Known Member

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    Yeast nutrient does too it smells like urine:eek: must have ammonia in it...
     
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  14. Nosybear

    Nosybear Well-Known Member

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    Diammonium phosphate, or DAP. Sometimes urea.
     
  15. Tuirc

    Tuirc New Member

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    I can only add what I do. Whirlfloc in the last 10-15 minutes. I just did my first lager, a German Pilsner. It came out stunningly clear. Certainly the best I've accomplished to date with my 7 month old (then) Grainfather system. This was probably my 10 brew on the system. I did a 90 minute boil which shouldn't have anything to do with clarity. Pumping to the fermentor I put it through a fine sieve. This catches relatively little, but it has become part of the process. Fermentation was controlled 48 F going up to 51 F in the first 3 days. Diacetyl rest after 7 days. Bumped up to 60 F for 7 days. Crashed to 38 F for 4 weeks. Racking to keg, I made sure to keep the auto-siphon well away from the trub and sacrificed more than I normally would of the beer, but the keg was still very full. It was perfectly clear within two pours. I considered gelatin, but in the end I didn't use it. I have an Oktoberfest that is just lagering now where I attempted to repeat the process. Fingers cross for the same result!
     
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  16. Hawkbox

    Hawkbox Well-Known Member

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    Thorough. My last pilsner was in the keg on day 8.
     
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  17. Nosybear

    Nosybear Well-Known Member

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    More of a traditionalist here: Helles takes six weeks. Maerzen takes four months.
     
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  18. sbaclimber

    sbaclimber Well-Known Member

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    I am not good with patience...and am definitely no stickler for clarity, but 2 months in the bottle at <10°C even clears up an IPA fairly well. (picture just taken on my porch) :D
    bubbles.png
     
  19. Hawkbox

    Hawkbox Well-Known Member

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    I'll leave a Marzen until October for tradition, but I wanted a pils now damn it! It is not however crystal clear.
     
  20. Nosybear

    Nosybear Well-Known Member

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    Kellerpils!
     

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