Thomas Fawcett Maris Otter

[jim williams]

Bought a bag of this. I've now made two beers with it, and, haven't changed anything else. The beers taste great, but, they don't clear. Maybe, it's a protein haze? Not sure, but, they're both milky looking. the latest is a Summer Lightning clone. It looks like a Hefeweizen! The first beer is now 2 months old and hasn't cleared!!

Ideas?

[Whorst]

What yeast are you using? When your wort has been cooled, how are you getting your wort into the fermenter? My guess is you're getting a lot of hot trub into your fermenter. Removing hot trub is essential to produce quality beers. I use a simple immersion chiller. When the wort is cool, I siphon off from the side of the kettle. All or most of the break material stays in the middle of the boiler. I'm going to make a video of this procedure when I brew next. Try this method and see how it works for you.

[spearmint-wino]

Are you adding irish moss / whirlfloc / protafloc 15 mins before your boil ends? All of them (well they're all pretty much the same thing anyway) will help with reducing protein haze. I doubt it would be down to the malt as to whether you get clear beer or not. From the sounds of yours it could be a yeast thing.

[jim williams]

thanks, guys. It's not yeast. I used the same Fullers strain I always use that drops like a rock, leaving clear beer. I always use Irish moss too. This one is puzzling me. I use an immersion chiller also in a converted keg. flase bottom that drains off the middle of the keg. I've never had this problem before this bag of malt. Nothing else has changed!

thanks

[Martin the fish]

I've found differences in the malt i use. I always use MO but this time i got it from a different supplier and my efficiency has rocketed up. I got 90% eff on my 1837 IPA i just brewed and 85% from the previous two brews. Using exactly the same techniques with exactly the same brewery?The DP recipe didn't include the use of irish moss so i didn't use it. But then i've forgotten to add irish moss and it's made no difference to the clarity of my beers?

I find that my brews fall nice and bright in the bottle within a week. Regardless of the yeast i've used. Then when i pop them in the fridge for a few hours they get all hazy. Personally that doesn't bother me too much as i brew beer for me. No-one else.
When i bottle my 1837 IPA i'm gonna be putting it into my friends cold store for 7 month's to mature. If that don'y get rid of the chill haze nothing will.

[tony]

Try a 52 deg protein rest for 15 minuites, and infuse up to mash temp with boiling water.

We cant get TF MO here in Aus but the bairds crap we are supplied with has a similar problem

I find a protein rest helps.

cheers