Beer will not clear

Discussion in 'Homebrewing' started by JoeSpartaNJ, Oct 29, 2013.

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  1. JoeSpartaNJ

    JoeSpartaNJ Zealot (691) Feb 5, 2008 New Jersey

    I brewed up the below recipe and seem to be having some clearing issues. Beer is real murky and cloudy.


    Ingredients:
    ------------
    Amt Name
    6 lbs 8.0 oz Golden Promise (Simpsons) (2.0 SRM)
    2 lbs Munich Malt (9.0 SRM)
    1 lbs 12.0 oz Victory Malt (25.0 SRM)
    1 lbs Caramel/Crystal Malt - 20L (20.0 SRM)
    8.0 oz Brown Malt (65.0 SRM)
    4.0 oz Roasted Barley (300.0 SRM)

    0.50 oz Nugget [13.3 %] - Boil 60.0 min
    1.00 oz Centennial [9.7 %] - Boil 10.0 min
    1.00 oz Centennial [9.7 %] - Boil 5.0 min
    0.50 oz Nugget [13.3%] - Boil 5.0 min
    2.00 oz Willamette [4.9 %] - Boil 1.0 min

    1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast

    Mashed @ 152
    OG: 1.052
    FG: 1.014
    Beer sat in primary for 5 1/2 weeks @ 65 degrees. Was real murky racking from primary to keg. Currently has been in keg for 5 days @ 8psi (38 degrees.) I have never had a beer this cloudy after that amount of time, trying to figure out why. I have never used clearing agents either. The only thing I can think of is the yeast. I have never used S-04 before so I did not know what to expect really.
    Taste wise, all is well. Really balanced even though its not fully carbed, I like it. The clarity thing is just bothering me.
    Would love to hear everyones take on this.
    Thanks,
    Joe
     
    #1 JoeSpartaNJ, Oct 29, 2013
  2. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Some of the reviews I read of this yeast had complaints of a yeasty character, possibly from yeast in suspension, but who knows. It's described as a highly flocculant strain, but you never know. Any yeast flavors?
     
    #2 SFACRKnight, Oct 29, 2013
  3. JoeSpartaNJ

    JoeSpartaNJ Zealot (691) Feb 5, 2008 New Jersey

    The first couple pulls of the keg, yes. Third pull tasted the best. Maybe it will settle out some more, but I do not think I would use this yeast again. My go to yeasts are US-05, Nottingham, and White Labs California.
     
    #3 JoeSpartaNJ, Oct 29, 2013
  4. DubbelMan

    DubbelMan Initiate (0) Mar 17, 2009 New York

    Hit it with gelatin and it will clear in a day or two. They're are many threads about it. Just do a search.

    Cheers!
     
    #4 DubbelMan, Oct 29, 2013
    LuskusDelph likes this.
  5. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I just tried this yeast for the first time a few months ago. I tried it again a couple of weeks ago. Both times it dropped like a rock and I have crystal clear beer. Standard grain bills with standard crystals on both. I used Whilfloc on both.
     
    #5 inchrisin, Oct 30, 2013
  6. WeaponTheyFear

    WeaponTheyFear Initiate (0) Mar 9, 2008 Connecticut

    I used S-04 for my pumpkin ale and I literally had chunks of sediment that stayed in my carboy after kegging. I've never had a yeast that flocculent before. Did you cold crash it before kegging?
     
    #6 WeaponTheyFear, Oct 30, 2013
  7. greg1973

    greg1973 Initiate (0) Dec 13, 2010 California

    Use gelatin. Regular Knox unflavored. Get beer as cold as possible then Dissolve 1 Tsp in 4oz. Sterile water at 150*. Agitate and let sit for two days. Clear beer!! :slight_smile:
     
    #7 greg1973, Oct 30, 2013
    LuskusDelph and dmtaylor like this.
  8. JoeSpartaNJ

    JoeSpartaNJ Zealot (691) Feb 5, 2008 New Jersey

    I will try the gelatin route. No, I did not cold crash before kegging but did forget the whirfloric this time. That could be the culprit.
     
    #8 JoeSpartaNJ, Oct 30, 2013
  9. JoeSpartaNJ

    JoeSpartaNJ Zealot (691) Feb 5, 2008 New Jersey

    Well, I tried the gelatin trick. I added 1 tsp of gelatin to 2/3 cups water, heated to 150 and mixed. I dumped that into the keg, shook it around, and let sit for 2 days. Poured and dumped 2 imperial pints.

    Results:

    While the beer didn't really clear at all, the yeasty character that it is gone. I guess it's the small victories that count.

    Needless to say, I will try this again when I go to keg my Columbus IPA that is in the fermentor.
     
    #9 JoeSpartaNJ, Nov 1, 2013
  10. DubbelMan

    DubbelMan Initiate (0) Mar 17, 2009 New York

    #10 DubbelMan, Nov 2, 2013
  11. jae

    jae Initiate (0) Feb 21, 2010 Washington

    Oh God. Not this again.
     
    #11 jae, Nov 2, 2013
  12. mikehartigan

    mikehartigan Maven (1,421) Apr 9, 2007 Illinois

    My experience with gelatin is that I consistently get brilliantly clear beer in two days. The only difference between your technique and mine is that I add the gelatin to the chilled keg. No shaking or stirring. Maybe that makes a difference?
     
    #12 mikehartigan, Nov 2, 2013
  13. JoeSpartaNJ

    JoeSpartaNJ Zealot (691) Feb 5, 2008 New Jersey

    My keg was chilled and a carbed for week.
     
    #13 JoeSpartaNJ, Nov 2, 2013
  14. JoeSpartaNJ

    JoeSpartaNJ Zealot (691) Feb 5, 2008 New Jersey

    Am I missing something?
     
    #14 JoeSpartaNJ, Nov 2, 2013
  15. jae

    jae Initiate (0) Feb 21, 2010 Washington

    Not really. Nerdy stuff & snarkiness in the recent BIAB thread.
     
    #15 jae, Nov 2, 2013
  16. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    No. Just jae being a douche.

    Re: your haze. You may have some protein haze from the malt itself that may take a while to clear (Some Marris, Pearl and other English varietals have had protein haze issues), also you could have chill haze in your beer that gelatin may or may not remove. Does the haze disappear when the beer warms?
     
    #16 barfdiggs, Nov 2, 2013
    ryane likes this.
  17. Pegli

    Pegli Initiate (0) Aug 30, 2006 Rhode Island

    I've used S-04 in ciders and it dropped crystal clear. The grain bill doesn't scream super clear beer. Do you use Irish Moss in the boil ? Did you get a nice hot break in your mash and did the vorlauf run clear ? What's your chilling method ? I hate cloudy beer.
     
    #17 Pegli, Nov 2, 2013
  18. JoeSpartaNJ

    JoeSpartaNJ Zealot (691) Feb 5, 2008 New Jersey

    barfdiggs - The beer does not clear as it warms. I looks like muddy water from beginning to end.

    Pegli - I usually use whirlfloric, however I did forget on this batch which probably has something to do with it. I had clear vorlauf and good hot break (that I can remember, as batches seam to run together in my mind now.) I chilled to 75 degrees with standard immersion chiller.

    At least it tastes. A little lighter on flavor than I would have liked, but very sessionable.
     
    #18 JoeSpartaNJ, Nov 2, 2013
    Pegli likes this.
  19. Pegli

    Pegli Initiate (0) Aug 30, 2006 Rhode Island

    Is this the first batch with bottled water ?
     
    #19 Pegli, Nov 2, 2013
  20. JoeSpartaNJ

    JoeSpartaNJ Zealot (691) Feb 5, 2008 New Jersey

    Yes, this batch was all spring water (Mash and Sparge.) Added 2 tsp of Gypsum to boil.
    [​IMG]
    Pic from before adding gelatin.
     
    #20 JoeSpartaNJ, Nov 2, 2013
    Pegli likes this.
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