Grain Beer Haze

[Vossy1]

My 1st 2 AG ales are nearing racking to the corny.

The Hen's Tooth clone has been in secondary since 08/09, had 2 lots of finings added and is still semi hazed, though greatly improved.

The Styrian Stunner has been in secondary since 11/09, had one lot of finings and today is vastly improved though still a slight haze.

How long does it normally take to clear an AG brew (piece of string question)?

Would you rack to corny now and be prepared for a cloudy pint or 2?

Would you leave it t'll they clear?

[mysterio]

It's quite difficult to answer that question, because it depends on a lot of factors. Yeast haze depends on what yeast you're using ( ), and protein haze depends on any number of things, including copper finings and cold break. Protein haze usually only appears at cooler temperatures (below 10C or so), or at room temps if you're using strange adjuncts like oats. Starch haze and bacterial haze are less common and you probably don't have to worry about these.

I find that crash cooling to around 0 - 5 C for a couple of weeks (or longer) is the best way to tackle yeast and protein haze (fining with isinglass if you want), then racking to the corny and adding no more finings is the most effective way.

If you can't cold condition I would probably leave it in the secondary for at least another week and it will clear up considerably.

[Vossy1]

Thanks mysty. Unfortunately I've got 4 fermentors to de haze and knowhere cool enough.

I'm thinking I might get 2 in the kegerator.....we'll see.

No strange adjuncts in these brews.

[Vossy1]

Thanks DaaB, Gonna do the iodophor test now and get some caustic.

Another question

My premium pale has been in primary for 5 days. Ollosson's book says I should achieve a FG of 1009, It's already 1006.

Is this anything to worry about?

Thanks

EDIT

Both negative to iodophor

[mysterio]

Nah.. means its just attenuated a little further than expected, and will be slightly drier. Maybe you mashed at a slightly lower temp or your OG was lower than expected. Its very difficult to hit a targeted FG, and you're actually doing quite well get that close.

[Vossy1]

Thanks Daab, Mysty

[Vossy1]

Now I'm in trouble, The Hens Tooth is a definate positive to the caustic soda protein test.

The Styrian, well it changed colour from pale straw to amber but remained cloudy.

Where have I gone wrong and how can I correct it

[Andy]

Touch wood all of my AG brews have been crystal clear after about a week of conditioning. I use gelatine a la Jim's method as finings. I boil quite vigorously so perhaps that helps with preventing the protein haze.

Edit: I also add irish moss in the last 15 mins of the boil.

[mysterio]

Don't worry too much about protein haze, Vossy, it doesn't affect the flavour in any way.

[Vossy1]

Thanks guys, I've done everything mentioned except I never stirred any of the mashes. The boils have been vigouous,a and I've cooled as soon as poss, and used irish moss for the last 15 min of the boil.

The only thing I had noticed is that I had trouble regulating the temp of the wort through the cfc, and have allowed some through at qiute a hot temp. I did this as the worts temp was 17 deg c.

So it's still drinkable

[bod]

yep, its still drinkable, just hazy. it wont affect the flavour at all.

[Vossy1]

Cheers BoD, being used to belgium beers haze aint gonna be a problem when it comes to necking it

[bod]

i have a real problem with chill haze to be honest, as my wife loves her pints coooold! i just leave mine for a while to warm up a bit. time, and gravity will work its course on all beers, but it depends how much time you have...

i have a lager that i brewed about a year ago. i used far too many aroma hops and its a bit over powering, but its mellowed well with age. anyway, it suffered from chill haze really badly, but two bottles have sat in the fridge for all this time(untouched amazingly!! ) but now they are crystal clear!

[Vossy1]

I've put one of the fv's into the fridge this avo...we'll see what happens.

Cheers for all the help BoD

[Vossy1]

What about using a beer filter to clear the haze?

This looks awfully similar to my undersink filter.

http://www.filterstore.com/beer.htm

They're not that expensive, depending on your view. I could have had both these beers done days ago if I had one of these filters.

Mrs Vossy won't be too pleased to find a FV in the food fridge when she gets home from Cyprus