Hazing

Discussion in 'General Brewing Discussions' started by thescotsman, Aug 3, 2016.

  1. thescotsman

    thescotsman New Member

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    Hi all

    I have a problem where no matter what I try my ales always have a slight hazing.

    I use a Grainmaster which means I can cool wort very quickly and I have temperature controlled fridges for primary and secondary. I have run secondary for three weeks plus, yet the perfect crystal clear beer illudes me.

    Any ideas?
     
  2. Ozarks Mountain Brew

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    I would suggest a whirlfloc tablet at the end of your boil and gelatin after when the finished beer is chilling, those 2 will definitely clear the beer
     
  3. Nosybear

    Nosybear Well-Known Member

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    I'd also suggest moving the thread. Invoking awesome moderator powers....
     
  4. Nosybear

    Nosybear Well-Known Member

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    Do you have any off-flavors to indicate something other than proteins might be going on? One problem that's kind of interesting on these lines: You will get more haze from a perfectly "clean" wort, that is, one with little or no kettle trub, than one that has some trub in it. Yeast selection might be a problem as well - if you're selecting a less floculant yeast, you won't get a clear beer. Kettle finings, as Ozarks suggests, might be a way of getting less haze. You could also use gelatin or isinglass to clear the beer after fermentation.... There are lots of possible causes - can you give us more information?
     
  5. artbreu

    artbreu Member

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    Does it look clear until it's cold and then it turns hazy or is it just cloudy all the time?
     
  6. J A

    J A Well-Known Member

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    What about boil strength? There's plenty of internet chatter about a strong rolling boil being necessary for proteins to sufficiently bond and fall out of the wort. I don't know if there's a definitive connection. I've gotten different views from different brewers I know.
    I've had some beers that seemed to clear very well and some that have stayed a little hazy. I haven't recognized a regular pattern, but a couple of beers that didn't get a good mash-out and had a 90 minute boil have taken quite a while to clear.
    I'm leaning toward a relatively low mash temp, appropriate dextrine rest, good mashout temp and duration, careful lauter and sparge, relatively vigorous boil and whirlfloc addition as a regimen to try to insure clear beer.
     

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