I have brewed the version of fiddlers elbow clone beer which is the first time i have used wheat malt. I forgot to put in the irish moss when boiling but didnt think this would be a problem. However my beer looked cloudy when going into the barrel and when i did a quick check on it for taste (been in the barrel since sunday) the beer is just as cloudy.
Will this clear when it has been left for the full three weeks i now leave it for? apart from being cloudy it smelt fantastic and tasted great of the syrian hops.
Any advice?
Cloudy beer
-
booldawg
I'd give it a few more weeks to clear yet. Especially in the warmer weather; the yeast won't drop out as quickly if its still within its ideal fermentation temp. range.
Irish moss helps with the cold break and is attributed to improving clarity, however I'm sure your beer won't remain cloudy if you've forgotten to add it. Cooling your wort quickly is the main factor in encouraging the cold break (something to do with coagulating protein I think
)
Irish moss helps with the cold break and is attributed to improving clarity, however I'm sure your beer won't remain cloudy if you've forgotten to add it. Cooling your wort quickly is the main factor in encouraging the cold break (something to do with coagulating protein I think
)-
Calum
Some yeasts are better than others for dropping out so there is no hard and fast rule. If you store it in a cool place then there is a good chance that yeast will drop out given time.
If it doesn't clear then you should probably be looking at some finings to get it to clear. Your best bet would be to start with some Isinglas. Hop and Grape keep it fresh (link here). It will keep in the fridge for well over 6 months.
If it doesn't clear then you should probably be looking at some finings to get it to clear. Your best bet would be to start with some Isinglas. Hop and Grape keep it fresh (link here). It will keep in the fridge for well over 6 months.