Grain Beer Haze

[Vossy1]

DaaB, It was your advice to use both, aux 1st and a few days later IG on an old forum link.
Then you did go on to say you don't use finings anymore

John at the H+G just confirmed what you advised.

You know it'll stay cloudy and will taste fine for it, but I'm learning all the time....good cloudy fun

He also makes customised false ss bottoms hmmm, what have you restarted DaaB .

[Vossy1]

Bet he doesnt use an old plastic plate and I bet they dont have my 'special device' for preventing the bottom from collapsing under the weight of the grain That little feature took some designing

I'm not a tight arse but £60 for a shiny thing or £15 for some copper

[Andy]

shiny thing it is then!

[Vossy1]

You know me all too well Andy

[mysterio]

Just googled up some extra fining info :

Isinglass

Isinglass is extracted from the swim bladders of selected tropical fish. It is triple helical proteinwhich, when prepared in acid solutions, is a clear viscous substance with a net positive electricalcharge. When added to beer it will attract the negatively charged yeast cells and some similarlycharged proteins and cause them to sediment more rapidly. Research also indicates that isinglass willaid foam stability by removal of some head-negative phospholipids from beer. Although you rarelysee it mentioned in the brewing literature it has long been understood by brewers and cellarmen inthe U.K. that you always fine on a rising temperature. Thus, it is wise to cool the beer prior to finingby 2-3 degrees, then allow the beer to warm slightly while the isinglass works. Another drawback to finings is that they will only cause the yeast to sediment 4 to 5 times, so once finings are added thebeer should be moved as few times as possible. Finings are denatured at temperatures over 68oF. and so preparations should be carefully stored and fined beer must be kept cool. Some commercialfinings contain a sulphite preservative which can result in additional sulfites in the beer. It isnecessary to determine the suitable rate of fining addition on a batch by batch basis as beers willvary in suspended yeast content. Perform a test as described to determine the correct rate foroptimum sedimentation.

Auxiliary finings

These are used in conjunction with isinglass to aid in the removal of haze causing proteins. Theymay be polysaccharide or silicate in nature, and are negatively charged, and so aid in theprecipitation of positively charged proteins. They should never be added at the same time asisinglass as they will neutralize each other. Auxiliary finings should be added at racking andisinglass should be added after maturation is complete. They are usually used at half the rate ofisinglass, but the rate of addition should also be tested for each batch

Looks like auxiliary finings are the way to go for protein haze, its only a couple of quid for a bottle from H&G, too.

[Vossy1]

Some good info there, thanks Mysterio

The bit about 1/2 aux to 1 ising is interesting. There is some conflict here with what the shop and Brupaks recommend

[Vossy1]

I've just tried 2 of the offending hazy beers in question.

The Hen's Tooth is still hazy but a lot clearer that when bottled.

The Styrain Stunner....odd this one it's cleared in the bottle. There were some clumps floating at the neck of the bottle prior to opening and when I opened the bottle it blew up, losing me 1/2 of the contents.

I'm not sure if this is a sign of infection (Is suspect it is) so I'll open another bottle tonight just to make sure.

The other half was lovely....a right result

If most of my beers turn out like that I'll be a happy bunny

[Vossy1]

Sounds like a plan DaaB...thankyou

[mysterio]

All my beers end up gushing after more than a month or so in the bottle

Like DaaB said it's probably not infection. I think you'd be surprised by how uncommon infection is.

Remember that CO2 escapes from solution more readily at warm temperatures so even just chilling your bottles before serving will stop the gushing.

[bod]

All my beers end up gushing after more than a month or so in the bottle

Like DaaB said it's probably not infection. I think you'd be surprised by how uncommon infection is.

i have to agree with that, i've had all sorts of stuff in my beer by mistake, the most amusing being a 12" record... and a slice of toast with butter and marmite. amazingly the only down side was the lack of head on the toast beer, i'm guessing due to the butter.

plus, sucking on syphons to restart them and what not, i'm amazed i've never had an infected beer!

[Vossy1]

have to agree with that, i've had all sorts of stuff in my beer by mistake, the most amusing being a 12" record... and a slice of toast with butter and marmite. amazingly the only down side was the lack of head on the toast beer, i'm guessing due to the butter.

I'll assume you are talking brewing the beer BoD, otherwise, if you're drinking from a vessel that fits a 12" record inside I'd guess you've got a bit of a drink problem

No wonder you fit right in on the forum

[mysterio]

Agreed... I've had a fly floating around in the bucket in two seperate batches, put a hand in to tighten a spigot & used an old broom handle to stir early batches and never had infections. Also suck on siphons with no bother.

[bod]

have to agree with that, i've had all sorts of stuff in my beer by mistake, the most amusing being a 12" record... and a slice of toast with butter and marmite. amazingly the only down side was the lack of head on the toast beer, i'm guessing due to the butter.

I'll assume you are talking brewing the beer BoD, otherwise, if you're drinking from a vessel that fits a 12" record inside I'd guess you've got a bit of a drink problem

No wonder you fit right in on the forum

nah, my student days are behind me!