Beer Haze
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skinfull
Beer Haze
Brewed Marc Ollossons Mahogany recipe super pint tastes great but its a bit hazy/cloudy i have had this problem with quite a few brews.Could it be caused by sparging at 80c cant think of anything else that would likely to cause this problem, Anybody got any ideas where i might be going wrong.
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Gurgeh
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agentgonzo
I've had problems with haze for as long as I've been brewing (about 18 months now). I finally got around to getting some irish moss and the last 2 brews that I've done have come out crystal clear. I boiled it about the same time as before (90 mins) but paid more attention to the hot break. This has been my problem all along. 
. Just thought I'd mention it in case it's the same problem you're having. Not too sure why I was having so much problem with it, but at least I've sorted it now
. Just thought I'd mention it in case it's the same problem you're having. Not too sure why I was having so much problem with it, but at least I've sorted it now-
mysterio
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agentgonzo
Previously I had noticed the bits of proteinous matter floating around in the boil. From having problems with clarity I looked into the boil and paid more attention. I drew off a wine-glass of wort every 10 minutes and noted the size of the coagulated proteins. Without the addition of Irish moss, the lumps of protein were about 1-2mm across at maximum size with a lot of smaller lumps. From reading about the hot break, I was imagining that they should be small round beads, but they weren't. They were loose and filamentary - like dissolved tissue paper is probably the best example that I can give. This was after about 60 minutes. After 90 mins, there wasn't a lot of change.
When I added irish moss for the last 15 mins of the boil, I noticed a great change. The lumps of coagulated protein were now about 3-5mm across (still loose and looking like dissolved tissue paper) and there were far fewer smaller lumps floating around. There were still some however.
Cold break was the same. The wort that was drawn off into the sample tube to test the OG was still hazy, but I was not concerned at this point as it's the dregs from the bottom that I test at this point. It was a bit clearer than without the addition of irish moss. In no way was the wort clear (you could just read the hydrometer in a mid-brown ale) like a finished beer, even after leaving overnight. However, when I racked off the primary I was amazed. As the level of the beer got to about 10cm above the bottom of the FV, I could see the yeast cake clear as day. This beer was clearer than any that I have ever had and this was racking off the primary after 7 days of fermentation and before the addition of isinglass or conditioning!
Hope this helps.
When I added irish moss for the last 15 mins of the boil, I noticed a great change. The lumps of coagulated protein were now about 3-5mm across (still loose and looking like dissolved tissue paper) and there were far fewer smaller lumps floating around. There were still some however.
Cold break was the same. The wort that was drawn off into the sample tube to test the OG was still hazy, but I was not concerned at this point as it's the dregs from the bottom that I test at this point. It was a bit clearer than without the addition of irish moss. In no way was the wort clear (you could just read the hydrometer in a mid-brown ale) like a finished beer, even after leaving overnight. However, when I racked off the primary I was amazed. As the level of the beer got to about 10cm above the bottom of the FV, I could see the yeast cake clear as day. This beer was clearer than any that I have ever had and this was racking off the primary after 7 days of fermentation and before the addition of isinglass or conditioning!
Hope this helps.
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toplad