I'm just wondering if anyone would know the answer to this. I brewed a (mock) Helles with WLP029 and it has a haze that just wont go away despite time, temp, and gelatin. I have two theories:
1- I was using some 2 or three month old yeast from an overbuilt starter. I've heard that the first mutation is usually flocculation related.
2-I mistakenly added a tablespoon of CaCl to the mash instead of a Teaspoon. I know calcium in correct quantities aides in flocculation but would it be a detriment at too high of quantities?
My other beers are all usually brilliantly clear in a short amount of time. just wondering if anyone had any ideas. Thanks!
1- I was using some 2 or three month old yeast from an overbuilt starter. I've heard that the first mutation is usually flocculation related.
2-I mistakenly added a tablespoon of CaCl to the mash instead of a Teaspoon. I know calcium in correct quantities aides in flocculation but would it be a detriment at too high of quantities?
My other beers are all usually brilliantly clear in a short amount of time. just wondering if anyone had any ideas. Thanks!
