MashBag wrote: ↑Mon Sep 06, 2021 8:00 am
I have to say I am a recent convert.
Stunned by how clear this beer has come out, after just 6-7 days, no chill and fermented on trub.
Do you settle your beers cold... Or straight from fermenter into the keg/bottle?
Rarely will my ales be chilled below cellar during production, only when putting a bottle in the domestic fridge or if the beer store door is left open in cold winter weather.
Trub is never transferred to the next stage if it can be avoided, although kettle hops were sparged for the beer pictured above, so a small amount of break material got transferred to the FV.
Most of my beer is not bottled and when it is, only occasionally will it be taken directly from an FV, and then for some specific reason or purpose for the moment. Apart from multistage filtration, I know of no single method for clearing beers of all types and every production method. My process starts from the beginning with malt crush and in principle every non-essential particle that is not transferred to the next stage will help improve the finished product. I know of no natural, or processed readily available supply, water that cannot be adjusted to make better and clearer beer. That isn't saying clear beer cannot be made without adhering to those rules, just that it makes the outcome more predictable and sooner. I do use copper finings.
Much depends upon the yeast strain, its health and quantity pitched. Some yeasts are poor flocculators, some yeasts need certain treatment or a particular type of vessel to perform as the can or should. Some perform better in bottles than others while they might not be ideal for the primary fermentation, the list is virtually endless.
It's pleasing to read, although a surprise to me, that you have achieved satisfactory beer with such little effort. You have my very best wishes for determining what you might consider to improve.
Without patience, life becomes difficult and the sooner it's finished, the better.
