snarf7
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- Apr 30, 2017
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I brewed a Rye IPA today (about 16% of the grain bill) and the wort turned out really cloudy, lots of junk floating around in it. I did everything as I usually do, got a good hot break and a good cold break but it still came out looking almost like cream of chicken soup.
I used Nottingham yeast which usually rips through anything pretty fast. Do you think leaving it sit longer after fermentation completes will help clear things up? I plan to dry hop too so I'm wondering if I should not add near the end of fermentation, maybe do it in a secondary instead?
What about gelatin? When would be the best time to add that?
I used Nottingham yeast which usually rips through anything pretty fast. Do you think leaving it sit longer after fermentation completes will help clear things up? I plan to dry hop too so I'm wondering if I should not add near the end of fermentation, maybe do it in a secondary instead?
What about gelatin? When would be the best time to add that?