Murky Pint

[chopperswookie]

need your help fellow Jim-ers,

i made up an adapted Geordie Bitter with hops and grain. i've left it since 17th June when it was barrelled. i poured off a couple of pints yesterday, primed ok very busy lots of head. however the pint is very murky. it looks like "bog water". it tastes ok. the bitterness off the hops really comes through. the problem is that it just looks very cloudy.

i barrelled it when the weather was really warm, remember then!!, and i was thinking this could have had an effect on the conditioning.

i was thinking if i put the barrel in the fridge for the weekend will that sort the problem out? my fridge is empty, no need to do Friday big shop coz i'm busy this weekend, start of the football season and all that. would this clear the beer off quicker or should i just leave it a little bit longer in the outhouse at the temp its been at since middle of june? the premise of, "it tastes good so who cares what it looks like" was also in the back of my mind.

[lukesharpe]

All is not lost. You can clear it with gelatin or other beer clearing agent. If it tastes ok, then it doesn't sound like you got an infection. Did you add Irish moss etc during the boil? Could be proteins.

[chopperswookie]

cheers luke didn't use anything like irish moss. i'll have a research under protiens. could i have the opposite of a chill haze?

[Parva]

Lukesharpe, I think you're getting mixed up with extract or all grain brewing, you don't boil-up kits and therefore don't need nor use Irish Moss. Regarding the cloudy beer, yes, get it in the fridge for the weekend, it's highly likely that'll clear it for you.

[crafty john]

I had the same happen with a brown ale kit I did, it took ages to clear cos of the warm weather, I put it somewhere cooler and that sorted it.

[chopperswookie]

cheers for the replys.

i'm going to stick in the fridge at least overnight tonight, possibly until sunday.

by doing this will it impart on the hoppy bitterness it is already exhibiting?

[EoinMag]

I find that kegs can take ages to clear, up to three-four weeks. Be patient with it. Especially king kegs.

[Lillywhite]

Especially king kegs.

King Kegs with the top tap clear quicker than budget kegs.

[mysterio]

Sounds like yeast haze, you need to cool it down somehow for about a week. Even wrapping some wet towels in a well ventilated area will help. So will finings.

Once the yeast drops out, it will tend to take some of the bitterness with it, especially if you use something like isinglass.