I was wondering what sort of time period the beer should need to clear completely during maturation; (basically a typical maturation period)
And what can be done in the process to speed up the clearing?[/list][/list]
Maturation + Clearing
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mysterio
There isn't a typical time, it depends on the yeast really. The flocculation properties of each strain, i.e. how will they stick together and drop out of solution varies greatly. It can be anywhere between a week and a couple of months. It also depends on whether you are bottling, kegging and drawing from the bottom of the vessel, or drawing from the top.
If you can tell us your serving method and what yeast you used we can give you more of an idea.
Finings can be used to speed up the process. The simplest and probably cheapest is gelatin, the plain unflavoured stuff you can get anywhere. Jim gives instructions in the All grain > finishing link at the top right.
Isinglass is more effective but more prone to losing its effectiveness due to poor storage. You can get this at HB shops.
Don't try and clear it and drink it before its ready though, beer improves over time.
If you can tell us your serving method and what yeast you used we can give you more of an idea.
Finings can be used to speed up the process. The simplest and probably cheapest is gelatin, the plain unflavoured stuff you can get anywhere. Jim gives instructions in the All grain > finishing link at the top right.
Isinglass is more effective but more prone to losing its effectiveness due to poor storage. You can get this at HB shops.
Don't try and clear it and drink it before its ready though, beer improves over time.
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HG
I use Gervin English Ale Yeast and always rack to bottle or keg with bottom tap.
Would trying to remove scum and other matter during the actual brewing process make much of a difference; during the boil for example?
In my last few brews i've past the wort through a straining bag whenever i've transfered it to a new vessel (pre-fermentation) and they seem to be clearing slightly quicker. I'm not sure wheather it's made the difference or whether i've just tightened up my process, but is there a filter you can use for this and is it worth it?
Would trying to remove scum and other matter during the actual brewing process make much of a difference; during the boil for example?
In my last few brews i've past the wort through a straining bag whenever i've transfered it to a new vessel (pre-fermentation) and they seem to be clearing slightly quicker. I'm not sure wheather it's made the difference or whether i've just tightened up my process, but is there a filter you can use for this and is it worth it?
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macleanb
I think that thet clarity of your beer is 100% down to the yeast (if you dont have a haze, havent stirred up the trub etc) So the kind on filtering you are doing is not going to affect the clearing IMHO.
If you filter out all the yeast (or clear the beer some other way - secondary/fining) so that it is "star bright" you will probably need to add yeast back in for conditioning (for bottles at least).
Interest thread re filters:
http://www.brewing-forum.net/brewing/Fi ... 43965.html
If you filter out all the yeast (or clear the beer some other way - secondary/fining) so that it is "star bright" you will probably need to add yeast back in for conditioning (for bottles at least).
Interest thread re filters:
http://www.brewing-forum.net/brewing/Fi ... 43965.html
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Matt
Last winter I used Gervin a lot and got really clear beer by putting the fv outside in a cold garage for 48 hrs at the end of secondary to help the yeast drop out of suspension (I usually do 10 days primary + 2 weeks secondary). It was very clear on bottling day and had no problems carbonating in the usual 3 weeks.
Matt
Matt