Haze

[Vossy1]

Well gents, for your deliberation, I give you....

The Unusual Suspects



In the left corner Hefe straight out of the primary...and yes it's meant to be hazy.

Next 100% Satisfaction with S04 yeast...DOB 11/08, RTS 26/08, RTC 04/09.
Tres happy with this one It's almost polished and it's not mature yet I made this as per recipe regards IBU's, and it's too dull for my liking but Mrs V1 likes it

Incedently the beer far right is 100% Satisfaction also, but made with T58 yeast, all other details the same. As you can see it's nowhere near as clear as the S04 version.

In the middle is my Broadsword DOB 05/08 RTS 11/08, RTC 20/08, tapped 20/09. Very disappointed. You may notice it's darker than it should be, that's because I used crystal instead of carapils.
Very cloudy....bloody aweful

Next to it is my Bosun Best Bitter. A lot clearer but still a haze. DOB 19/05, RTS 02/06, RTC 09/06 Tapped 20/09

So it looks like the last batch I've made is perfectly alright, though I've still to chill it.
Why the T58 variant is cloudy I don't know, it tastes nice and clovey

NB, Only the Bosun and Broadsword are partially chilled.

[Wez]

Did you feel like getting some spoons out and knocking up a tune on them glasses lined up there Voss

I've just poured a 1/2 pint tester from the fridge 13 degrees C and it has a haze (about the same as Vossy's right most one), i'm going to leave it to come up to room temp and see if it clears.

[Dan]

vossy, I went to "the homebrew shop" on the A6 and asked peter about the fawcetts malt. Apparently some batches are prone to throwing a haze. Nitrogen content i susspect. anyway he said he would get some haze remover, its some sort of enzyme like the one mentioned previously in this post. Ill try it out.
Im going to go pour my 5 glasses they look very simalar to vossys

[Vossy1]

DaaB, The really murky one in the middle is the only one of the lot that was not batch sparged, so there's a plus for batch sparging for me. I also wasn't adjusting the ph at the time but it was showing ph 5.6 which wasn't a great concern to me.

Number 2 from left is actually very clear, the picture doesn't do it justice, but there is some yeast visible in there, I suspect I hadn't drawn all the slop of the bottom of the corny. I dont know why the respective T58 brew is more hazy

I don't think cask frets are an issue as I really do overpurge (IMO) my corny's with C02 prior to racking.

On the ph front I do use ph 5.2 as you know. I also double check it's working with ph strips, and it seems to be. What I don't do however is treat my batch sparge water. I have been following the instructions which say to add enough ph 5.2 to the mash to equate to the total volume to be collected...perhaps this is where I might be going wrong

I can extend the storage time in primary and secondary now I have a stock of cloudy beer

I think I'm going to brew another pale just to see what's happening.
The last batch of 100% Satisfaction is fairly clear, and I've decided I don't like T58 in pale ales anyway so it'll be back to S04 or some other yeast.

I just wish I'd put the samples above into the fridge to see if the haze got any worse. I might do that tomorrow.

Dan, let me know when Peters got some in, I'd be very interested in getting some

Forgot to add that the next brew will be none fawcett malt as well

[Vossy1]

I almost would prefer cask frets....it sounds so much posher than haze

Is there any possibility that CRS would react with ph 5.2 in any adverse way

[Dan]

Ok heres my 4


left to right

1 fawcetts lager with crushed black malt 1.050 8 weeks
2 IPA fawcetts marris otter 1.065 8 weeks
3 Fawcetts halcyon 1.032 4 weeks
4 fawcetts lager 1.045 4 weeks

[Dan]

that was a big pic!
sorry guys

these were all keged and co2 was purged. sparge water remained below 6

[Vossy1]

btw is the fawcetts logo orange on the synthetic hessian sack ?

Yep

[Wez]

Dan's pics

http://ltdan35i.tripod.com/sitebuilderc ... cf0142.jpg


Hmm the link seems to work if copied into the IE address bar but Tripod redirects the URL when you click the link? I got to see them OK looks like Dan has sorted the problem now.

Right click on his tripod logo click properties and copy the url into IE.

[Aleman]

No thats not it either

[Dan]

http://i216.photobucket.com/albums/cc12 ... CF0142.jpg

[Wez]

[delboy]

Commercial breweries chill the wort down to very low temps to induce a haze and then allow the hops to filter it out before going into the fermenter.
In a homebrew setup we are usually limited by the temp of the tap water and so most of us run off from the boiler at a reasonably high temperatures (in the 20s usually).

Would it be possible to water down a more concentarted wort (concentrated either by boiling longer or by adding more grain) to the OG we actually want by throwing in some sanitary ice when the immersion/plate chiller has ceased to reduce the temp.

The addition of ice to lower the temperature dramatically should throw a haze which would more likely be filtered before getting into the brew and therby yielding a less hazy final beer.

Possible? or just the crazy ramblings of someone over served on the homebrew tonight

[ryanmanchester]

One thing I know about ice is, you need to use the freshest ice you can if your going to dump it into your wort. Ice soaks up aromas from the freezer the longer you leave it, so you'd end up with meaty / veggie flavours from whatever you have in your freezer at the time.

I might have a better/crazier idea though. Maybe you could get a small under counter freezer and fill it with salt water a few days before your brew day. Then you'd cool your wort as normal with tap water to about 25C, dump your immersion chiller in the freezer, and pump your wort through it and back into the kettle!

As long as the freezer is powerful enough to freeze enough liquid down to a cold enough temperature, and the freezer doesn't leak .. then I think this actually might be a pretty viable method of doing it! The only downside I can see is you'd need extra space for the freezer near your brew room... aannndd you wouldn't really be able to use it for anything else

[delboy]

One thing I know about ice is, you need to use the freshest ice you can if your going to dump it into your wort. Ice soaks up aromas from the freezer the longer you leave it, so you'd end up with meaty / veggie flavours from whatever you have in your freezer at the time.

I might have a better/crazier idea though. Maybe you could get a small under counter freezer and fill it with salt water a few days before your brew day. Then you'd cool your wort as normal with tap water to about 25C, dump your immersion chiller in the freezer, and pump your wort through it and back into the kettle!

As long as the freezer is powerful enough to freeze enough liquid down to a cold enough temperature, and the freezer doesn't leak .. then I think this actually might be a pretty viable method of doing it! The only downside I can see is you'd need extra space for the freezer near your brew room... aannndd you wouldn't really be able to use it for anything else

I was thinking you could stick several 2L PET bottles almost filled with water (to allow for expansion) in the freezer, once you had the brew chilled down as much as you can with an IC give the bottles a quick rinse in betadine and then tap water and pop them into the fermenter and let them drag the temperature down. By using ice in bottles you wouldn't have to bother with diluting down the wort.

Or for the more technically minded (v. similar idea to ryan manchesters) what about chilling the wort again as low as possible with an IC and then recirculate it through a flash chiller (mine easily drags a pint of beer down from room temp to icy cold in seconds) then filter the haze through the hops just like the commercials.

Edit: Personally i'd buy a second hand fridge and crash cool the brew for a week or two, hey presto chill haze gone and for very little effort (thats what i do)