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Posted: 12/21/2014 2:32:34 PM EDT
[#1]
Cold crash and rack it?
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Posted: 12/21/2014 2:53:41 PM EDT
[#2]
These are both lager beers so I do cold crash them as the go into the lager stage. They both stay at 31F for 4-6 weeks or until I can't stand it anymore. The Pilsner never clears.
Here's what my light lager looks like 
Here's a pic of the Pilsner wort. It doesn't change much from fermentation 
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Posted: 12/21/2014 3:58:48 PM EDT
[#3]
Quote HistoryQuoted:
These are both lager beers so I do cold crash them as the go into the lager stage. They both stay at 31F for 4-6 weeks or until I can't stand it anymore. The Pilsner never clears. Here's what my light lager looks like http://i160.photobucket.com/albums/t175/one338winmag/LightAmericanLager001_zps6098769c.jpg Here's a pic of the Pilsner wort. It doesn't change much from fermentation http://i160.photobucket.com/albums/t175/one338winmag/Pilsner001_zps988c3200.jpg How long did they sit in primary? |
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Posted: 12/21/2014 4:31:45 PM EDT
[#4]
IDK, I give pils a rolling 90 minute boil and haven't had that problem, but I use an Irish moss tab in every beer I brew.
Gelatin might work if just plain cold crashing on it's own won't. I've used it when I first started brewing, but it can be a real PITA to clean out of a glass carboy. Listen to this guy. http://thebrewingnetwork.com/shows/572 |
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Posted: 12/21/2014 9:53:58 PM EDT
[#5]
Quote HistoryQuoted:
How long did they sit in primary? Quote HistoryQuoted:
Quoted:
These are both lager beers so I do cold crash them as the go into the lager stage. They both stay at 31F for 4-6 weeks or until I can't stand it anymore. The Pilsner never clears. Here's what my light lager looks like http://i160.photobucket.com/albums/t175/one338winmag/LightAmericanLager001_zps6098769c.jpg Here's a pic of the Pilsner wort. It doesn't change much from fermentation http://i160.photobucket.com/albums/t175/one338winmag/Pilsner001_zps988c3200.jpg How long did they sit in primary? 2 weeks ETA: After that, I usually bring both of them up to 68F for 3-5 days before transferring to the secondary container and moving it to the lager. Note, the quart jar of wort is added to the pilsner when it is brought up to 68F which kicks off a fermentation which gets rid of any diacetyl. I get no diacetyl problems with this beer, and it tastes great. It just looks horrible. |
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Posted: 12/22/2014 11:10:36 AM EDT
[#6]
Quote HistoryQuoted:
2 weeks ETA: After that, I usually bring both of them up to 68F for 3-5 days before transferring to the secondary container and moving it to the lager. Note, the quart jar of wort is added to the pilsner when it is brought up to 68F which kicks off a fermentation which gets rid of any diacetyl. I get no diacetyl problems with this beer, and it tastes great. It just looks horrible. Quote HistoryQuoted:
Quoted:
Quoted:
These are both lager beers so I do cold crash them as the go into the lager stage. They both stay at 31F for 4-6 weeks or until I can't stand it anymore. The Pilsner never clears. Here's what my light lager looks like http://i160.photobucket.com/albums/t175/one338winmag/LightAmericanLager001_zps6098769c.jpg Here's a pic of the Pilsner wort. It doesn't change much from fermentation http://i160.photobucket.com/albums/t175/one338winmag/Pilsner001_zps988c3200.jpg How long did they sit in primary? 2 weeks ETA: After that, I usually bring both of them up to 68F for 3-5 days before transferring to the secondary container and moving it to the lager. Note, the quart jar of wort is added to the pilsner when it is brought up to 68F which kicks off a fermentation which gets rid of any diacetyl. I get no diacetyl problems with this beer, and it tastes great. It just looks horrible. You might try lagering a little while longer. 4-6 weeks is the rule of thumb I think. |
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Posted: 12/22/2014 12:40:59 PM EDT
[#7]
Any reason why you prefer to not use any clarifying agents?
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Posted: 12/22/2014 4:14:10 PM EDT
[#8]
IDK how your system is set up. But you shouldn't be having that much of a problem with Pils. It almost looks like you're getting too much flour when milling or you're filter bed isn't setting. I notice that I get different amounts of flour when milling different types of malt. And this Pearl malt I'm using right now is really bad. I should have opened up the malt mill a bit for it, but I'm lazy. Rice hulls and more vorlaufing. 
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Posted: 12/22/2014 8:39:17 PM EDT
[#9]
Quote HistoryQuoted:
Any reason why you prefer to not use any clarifying agents? Take a look at the pic of the light lager I posted. I don't think I need any. I have a porter sitting in bottles, that's the same way. I bottled it in clear bottles (shame on me), and you can see through them. This is the only beer I make that I have clarity problems with. I'll let this lager sit for 4-6 weeks. I have plenty to drink, and we'll see what happens. |
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Posted: 1/7/2015 12:13:18 PM EDT
[#10]
Polyclar to the rescue!
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Posted: 2/11/2015 1:57:24 AM EDT
[#11]
How long on the beta rest?
If haze is unconverted starch, fining agents aren't going to drop it bright. |
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Posted: 2/11/2015 9:35:53 PM EDT
[#12]
30 min on the protein rest.
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Posted: 2/12/2015 2:28:54 AM EDT
[#13]
Quote HistoryQuoted: 30 min on the protein rest. Right, you mentioned that in the OP. How long on the beta rest? |
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Posted: 2/12/2015 11:44:48 AM EDT
[#14]
70 min.
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Posted: 2/13/2015 3:38:24 AM EDT
[#15]
If you're wort is as cloudy as the pic of the jar, you probably need to vorlauf longer.
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Posted: 3/1/2015 3:11:14 PM EDT
[#16]
Quote HistoryQuoted:
Polyclar to the rescue! or Chitosan, sounds like it. Especially when one is clear & the other is cloudy. |
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Posted: 3/2/2015 10:48:03 AM EDT
[#17]
The only thing I can think of that would cloud a brew up this bad is if it didn't get a good cold break, or a hot break for that matter. Both are essential for obtaining a clear final product.
How are you chilling? Immersion chiller straight from the hose? If you are not getting a good heat exchange slow the water flow down. Try pre-chilling your water. Here in the deep South when average water temps from the ground are 75-80 this is pretty standard. When I lived further North I didn't have that big of a problem with water temps. A fast temp exchange will produce an optimum cold break. This is why plate chillers and counterflows are popular. With haze like it seems to me that you are not getting a good cold break. Even if you get a marginal hot break, a good cold break should make most but all the stubborn haze drop, then this is usually dlet with by cold crashing and/or fining agents. |
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Posted: 3/2/2015 1:52:04 PM EDT
[#18]
I have a good heat exchanger. I get it from 212F down to around around 100F in about 10 minutes, then switch over to recirculating ice water through the heat exchanger and in another 10 minutes have it down to around 65F. I can get it cool enough where the boil kettle sweats before I put it in the fermenter.
As I said in my OP, this is the only beer I have clarity problems with. I kegged a beer Saturday night, and we drank some yesterday. It was as clear as commercial beer. All the same equipment, and pretty much the same ingredients. The only thing different is the pilsner is made with pilsner malt, and the beer I kegged Saturday was made with 2 and 6 row barley. |
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