simple one wrote:EoinMag wrote:I'm pretty sure a wit left to stand for long enough will clear also. I'd be dubious about adding flour if you really want to brew it true to style, even that will clear eventually too.
I think a starch haze is brewing to style on a Belgian wheat/wit beer. I don't think starch haze drops out too readily either. In fact isn't a clear wit (or it might be a German Wheat) called a Krystal due to lack of haze? And how many clear hoegaardens have you ever had?
The problem is that as home brewers we are to conscientiousness to make a hazy beer. So adding it in after the mash is probably the easiest way to go. Especially if you have low alkalinity water.
I have found the wit beers I have brewed which were clear were missing something. I think the haze adds some flavour, or maybe body. But then it might be that I'm tasting with my eyes.
And as for all that stuff about yeast in the beer... am I the only one that finds it produces chronic wind in those concentrations?
Anyway looks like a nice day for a cheeky tester.
Given time starch haze will also drop clear. I think the large quantity of yeast in these beer styles is completely appropriate and to style, now the parpy issue is another one, but it is true to style.
There is a clear Weizen, which is called a Krystal, which is a very much less popular style of beer in Germany, but they are there, generally they throw a slice of lemon into them.
I've never had a clear Hoegaarden, but I think it would drop given enough time, and I'm not sure Inbev are really brewing that completely to style, they might well be putting in some artificial starches such as the said spoon of flour at boil time, by artificial I mean not there from the straight brew, rather than man made. As said as far as I'm concerned and from my experience the haze is as much about yeast as anything else.
That flour haze is going to be purely aesthetic also, the real character and more importantly the flavour in the cloudiness comes from the flavour of the yeast.
