- Joined
- Apr 1, 2013
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Hi all, I have noticed that there are many references to hazy beer on here especially from all grain Brewers and I thought I might put down what I do which may or may not help. I really only do all grain now and have only had one beer that has been slightly hazy and as I am not doing anything special (as far as I know) thought that if I put my process down it might help others.
For all my all grains at the moment I use various grains, with the base being either Maris Otter or Golden promise. I have used some wheat and would expect haze from that but generally use these base grains and then add in Carapils, Carared, Amber etc etc as per the recipe and beer type.
I usually mash for 60 minutes, sparge (if you can call it that) using around 17l of water at 77c using a collider and a jug. I brew for 70mins and only use leaf hops at the moment in muslin bags. I use a Profloc tablet at 15to go and use a stainless steel wort chiller at the end. I siphon off the wort leaving the bottom crud and then strain this last bit off using a fine net nylon bag (from the home brew shop) into a jug (both items sanitised by Starsan). I pitch the yeast and at this stage the beer isn't really clear.
I then leave the beer to ferment for at least 14 days at room temp unless it's a larger, most times a week longer, and when I am ready I siphon to a bottling bucket and leave again for a couple of days. This helps it clear further as far as I can tell given the bottom of the bucket at the end.
I leave bottle indoors for two weeks and then move outside to the garage for the rest until I drink it. Even before this it is almost always clear.
I don't know whether it is the length of time I leave it to ferment, or whether it is using hop leaves or the profloc but whatever it is it works for me.
For all my all grains at the moment I use various grains, with the base being either Maris Otter or Golden promise. I have used some wheat and would expect haze from that but generally use these base grains and then add in Carapils, Carared, Amber etc etc as per the recipe and beer type.
I usually mash for 60 minutes, sparge (if you can call it that) using around 17l of water at 77c using a collider and a jug. I brew for 70mins and only use leaf hops at the moment in muslin bags. I use a Profloc tablet at 15to go and use a stainless steel wort chiller at the end. I siphon off the wort leaving the bottom crud and then strain this last bit off using a fine net nylon bag (from the home brew shop) into a jug (both items sanitised by Starsan). I pitch the yeast and at this stage the beer isn't really clear.
I then leave the beer to ferment for at least 14 days at room temp unless it's a larger, most times a week longer, and when I am ready I siphon to a bottling bucket and leave again for a couple of days. This helps it clear further as far as I can tell given the bottom of the bucket at the end.
I leave bottle indoors for two weeks and then move outside to the garage for the rest until I drink it. Even before this it is almost always clear.
I don't know whether it is the length of time I leave it to ferment, or whether it is using hop leaves or the profloc but whatever it is it works for me.
