lack of clarity

[Nberry]

I have started using extract for my brews and I cannot seem to get one that is clear in the end. I used to use extract all the time and didn't have the issues that I am currently experiencing. I was doing all-grain but it's hard as I don't have all of the equipment, I need to it takes a long time to brew. I use an immersion wort chiller and I also place my kettle in in an ice bath to help cool it as quickly as possible. I am not sure what the right amount of time for cooling is, as all I ever here is cool as fast as possible. I know when I was using all-grain, I used Irish Moss or other items like that to help with the clarity of the brew. Is this something I need to be doing with the extract as well? The beer doesn't taste bad, but I would like for it to be clear or at least a little less hazy. I am brewing 5-gallon batches, and they are mostly ales and lagers. I follow the guidelines and then I use my immersion chiller as soon as I take it off the burner. I will get the temperature down to as low as it will go with the immersion chiller and then I set it the ice bath to get it to pitching temperature. I then go through the fermentation cycles and either bottle it or keg it. I am using kits from Northern Brewer and usually they work out like they should, but lately I seem to be having issues with the clarity. I know I can make clear beer, but I must have forgotten what I was doing when I first started and could use some insight to help restart the brain working again.

 

[Minbari]

Clarity is a function of temp and time. (Assuming is it not a hazy style)

Does it come out hazy?
Does it clear up if you let the beer warm?

 

[HighVoltageMan!]

Does it clear up if you let the beer warm?

Minbari has a good point. You need to know what type of turbidity it is.

If it's hazy when cold, does it it get clearer when warmed? This is chill haze and it's the most common form of turbidity in beer. This chill haze is caused by the tannins (polyphenols) making a weak hydrogen bond with proteins when cold and becoming big enough to diffuse light, as it warms the bond breaks and clears. The goal then is to reduce tannins and excess proteins. Whirlfloc in the boil, PVPP in the boil or post fermentation treatment like gelatin or Biofine. The gelatin and Biofine both work best at near freezing temperatures when the chill haze is visible.

The next most common is yeast haze. This is caused by a yeast not flocculating. Lager yeasts, Hefeweizen yeast, Kolsch/Alt and some Belgian yeasts are known to hang in there a while before dropping out. Yeast can also be less flocculant due to low calcium levels in the wort. Cols condition (lagering) will help a lot with this, along with clarifiers like gelatin and Biofine. If your calcium levels are below 60-70ppm, you can add some calcium chloride or calcium sulfate to add a bit more calcium to the wort/beer. Generally, extracts beers should made with RO or distilled water because most LME and DME already have water salts added to them, but can tweaked if necessary.

The last one is permanent haze and least common. This is caused by infections, chill haze becoming permanent due to too many heating and cooling cycles, yeast shear, incomplete starch conversion in the mash. It's usually caused by a brewer screwing up pretty bad.

Good luck with this, it can be frustrating at times. Remember that it can take some time at cold temperatures to clear a beer. I generally like them "polished", which can take 3-6 weeks even with clarifiers.

 

[Nberry]

Clarity is a function of temp and time. (Assuming is it not a hazy style)

Does it come out hazy?
Does it clear up if you let the beer warm?

It appears more cloudy than hazy. I have attached a pic of a draw from the keg and this is about 45 degrees. Is it possible to use a clarifier at this point to help clear it up?

 

[Minbari]

It appears more cloudy than hazy. I have attached a pic of a draw from the keg and this is about 45 degrees. Is it possible to use a clarifier at this point to help clear it up?

I think your best clarification method for this batch is time. If you can, turn the fridge down to 34F And leave it for 2 weeks

 

[Nberry]

I think your best clarification method for this batch is time. If you can, turn the fridge down to 34F And leave it for 2 weeks

Do I need a clarifier or just the cold temperature?

 

[Minbari]

Do I need a clarifier or just the cold temperature?

Just cold. You could try gelatin, but honestly, I wouldn't want that in the keg.

Most clarifier just speed up time.

Other side of this, unless it taste bad, maybe just drink it.

 

[HighVoltageMan!]

Just cold. You could try gelatin, but honestly, I wouldn't want that in the keg.

+1

 

[BarbarianBrewer]

It appears more cloudy than hazy. I have attached a pic of a draw from the keg and this is about 45 degrees. Is it possible to use a clarifier at this point to help clear it up?

I agree. That looks cloudy. Do as @Minbari, mentioned and cold crash for a week or two. And even though it's extract, continue to use Whirlfloc in the boil.