BeerBorg

I just bottled my second all grain batch today a Fat Tire clone, Both the Cream Ale and the FT came out a little cloudy. I've done both of these recipes as extract and steep and as a partial BIAB. Both came out good on the numbers and seem to be a few points lighter in color then the extract but with a cloudy haze. I use whirlfock, but should I be using something else or doing something different?

I get better results (denser trub) with Irish Moss (1 tsp / 5G @ 15') v. Whirlfloc.
I also follow Terry Foster's (BYO) advice: 1 tsp gelatin / 5G @ bottling.

Given time ... the haze (assuming it's not 'chill' haze and the hop bill wasn't huge like Pliney the Elder) will settle out ... especially with cold conditioning and you'll pour with good clarity.

My beers generally clear in the fermenter in three weeks without finings. Though my current rye is a touch hazy.

Whirlfloc is compressed Irish Moss.

Did you whirlpool or at least gently stir? I cold crash for clarity.

Things to consider:
- Good boil
- Quick chill
- Whirfloc/Irish Moss (you can check this box)
- Cold crashing
- Gelatin
- Time

Kealia wrote:Things to consider:
- Good boil
- Quick chill
- Whirfloc/Irish Moss (you can check this box)
- Cold crashing
- Gelatin
- Time

The boil - first AG was boiled in my Mega-pot as the way I.ve always done it, second one done in my Mash & Boil which seems to have a decent boil.
quick chill - I have a immersion chiller and use to use a ice bath also which I can't do now with my new equipment.
Cold crash - I've done it on and off over the years with good results, but I'm trying to get away from carrying a five full.
Gelatin- I've read on it and may have to look into it on lighter beers
Time- as in the fermenter or bottle? Both these beers set a little longer in a primary then I usually do, but I've been busy with my farm and didn't have time to bottle.
The only other thing I'm doing different now other then AG and not in a bag, is I got the Ss Brewtech 7 gal bucket now, and used glass before.
My next brew will be a Hef so I wont be able to tell on that anyways and I don't usually care but the cream ale came out the lightest color I've ever brewed so I do not like the haze/cloudy.

What's your brewing water like? The right pH and calcium levels in the mash will work wonders in clearing up your beer too.

ScrewyBrewer wrote:What's your brewing water like? The right pH and calcium levels in the mash will work wonders in clearing up your beer too.

Very good point and is on my things to do/research list. I really like this new endeavor now and it renewed my interest in brewing. For a while I was just making beer to drink so I didn't have to buy and it started almost feeling like a job, now I have so many new things to explore and keeps it interesting. BTW just because they aren't as clear as I would like they taste very good and I hate to say it after all these years of extract I think a touch better.

berryman wrote:

Kealia wrote:Things to consider:
- Good boil
- Quick chill
- Whirfloc/Irish Moss (you can check this box)
- Cold crashing
- Gelatin
- Time

The boil - first AG was boiled in my Mega-pot as the way I.ve always done it, second one done in my Mash & Boil which seems to have a decent boil.
quick chill - I have a immersion chiller and use to use a ice bath also which I can't do now with my new equipment.
Cold crash - I've done it on and off over the years with good results, but I'm trying to get away from carrying a five full.
Gelatin- I've read on it and may have to look into it on lighter beers
Time- as in the fermenter or bottle? Both these beers set a little longer in a primary then I usually do, but I've been busy with my farm and didn't have time to bottle.
The only other thing I'm doing different now other then AG and not in a bag, is I got the Ss Brewtech 7 gal bucket now, and used glass before.
My next brew will be a Hef so I wont be able to tell on that anyways and I don't usually care but the cream ale came out the lightest color I've ever brewed so I do not like the haze/cloudy.

Ok, check check and check!
Time in the bottle or keg conditioning is what I meant. A lot of cloudy beers will clear with time. Sometimes it's the grain, the ph (as Screwy mentioned) or just bad luck I swear. If all else is good, I'd say hit that sucker with gelatin - especially the cream ale. You'll be AMAZED at how quick and easy it is and the results you get.

RickBeer wrote:Whirlfloc is compressed Irish Moss.

So they say; however ... my mileage has varied consistently between the two products.

IM produces a more dense trub cake than Whirlfloc ... IOW less wort loss which is more important to small batch sizes ... such as 2.5G ... than larger batch sizes.

HerbMeowing wrote:

RickBeer wrote:Whirlfloc is compressed Irish Moss.

So they say; however ... my mileage has varied consistently between the two products.

IM produces a more dense trub cake than Whirlfloc ... IOW less wort loss which is more important to small batch sizes ... such as 2.5G ... than larger batch sizes.

Ty, I've used IM before and didn't see a need for it over the Whirlfloc in my extract brewing. I do make mostly darker beers and wheat's and clarity has really never been a issue for me, but I have made the cream Ale before in extract and it was a lot clearer but not as light in color as this batch but the numbers came out better and tastes better I think.