- Joined
- Sep 1, 2019
- Messages
- 198
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- 98
I'm kind of stuck as I can't figure out why now I can't get my beers to clear during a cold crash. I have brewed 2 beers that stayed hazy that previously have been very clear. Now the changes:
Originally brewed and clear:
Grainfather
LHBS milled the grain (unsure of gap)
1 Whirlfloc tab at 10 minutes left in boil
just using a blow off cane/line into a starsan mix
How I'm brewing now:
Spike Solo 20G
2 whirlfloc tabs 10 minutes left in boil
mill own grain at .035 to .040 gap
Spike PRV and 5 to 7psi pressure
The 2 beers that are now coming out hazy are 2 beers that I have brewed repeatedly when I had the GF and both very clear. A Kolsch and an Oktoberfest. All same ingredients aside from scaling up from a 6 to 11 gallon batch. I notice that the wort is clear going into the fermenter, but during fermentation they haze and it does not clear, even with cold crash. I can't say it is chill haze since its doing it at ferm temps. I crash at 35/36 degrees. Any ideas what this could be? Maybe doing something wrong via pressure fermenting or is that a possible cause? They both came out tasting great, but curious why they are doing this now.
Originally brewed and clear:
Grainfather
LHBS milled the grain (unsure of gap)
1 Whirlfloc tab at 10 minutes left in boil
just using a blow off cane/line into a starsan mix
How I'm brewing now:
Spike Solo 20G
2 whirlfloc tabs 10 minutes left in boil
mill own grain at .035 to .040 gap
Spike PRV and 5 to 7psi pressure
The 2 beers that are now coming out hazy are 2 beers that I have brewed repeatedly when I had the GF and both very clear. A Kolsch and an Oktoberfest. All same ingredients aside from scaling up from a 6 to 11 gallon batch. I notice that the wort is clear going into the fermenter, but during fermentation they haze and it does not clear, even with cold crash. I can't say it is chill haze since its doing it at ferm temps. I crash at 35/36 degrees. Any ideas what this could be? Maybe doing something wrong via pressure fermenting or is that a possible cause? They both came out tasting great, but curious why they are doing this now.