Cloudy Brut IPA

[Brewer #457861]

Pls see attached recipe. After racking from primary and waiting 3 days, final gravity of 1.006 still cloudy. I have bottled it with corn sugar and gonna wait a few weeks, but after 3 days, I opened a bottle out of curiousity. I already had a bit of carbonation but still cloudy. Tastes fabulous, but... Would love to know if I missed a step. I spoke to White Labs and they suggested added the entire 10mL

 

[Mont Y. Märzen]

Comes up as a blank pdf. Can you link your BF recipe? (make sure it is marked 'shared' and not 'private')

My first points to tackle for any cloudy beer are:

1. Calcium - essential for proper Hot & Cold break formation (≥80ppm, 100ppm is even better)
2. Yeast flocculation properties (higher is better)
3. Finings (everyone has their favorite, mine is Irish Moss in the boil, 20min out, and twice the recommended amount)
4. Temperature (28℉–31℉)
5. Time - patience is a virtue (slower cold crashing is best, ≤8℉ per 12 hours, hold it there until clear, BEFORE racking to keg or bottle, get that cake packed as tight as possible and do not disturb it)
6. Dry Hopping schedule - wait to dry hop until fully crashed, don't go more than 48 hours before racking

 

[Craigerrr]

If it isn't fully carbonated yet it is still in the process of that secondary fermentation. This is likely why it is still cloudy. Leave it for a full two weeks to condition, then refrigerate for at least a few days before opening another one.

 

[Brewer #457861]

Beer is clearing nicely after a few weeks in the Prize Closet and a 24 chill down. Actually now I don't CARE if it's clear or not, it's really tasty!

https://www.brewersfriend.com/homebrew/recipe/view/1576172/you-viper-s-brut