BIAB question: adding an additional lautering step

All beer clears eventually. Wort clarity doesn't relate to beer clarity. Bam.

 

Sure, the longer the beer sits, the clearer it tends to become (from a particle standpoint, through sedimentation). But working against that is Brownian Motion. Sorry I don't have a wiki-link for you, but it's a phenomenon that Stokes Law does not take into consideration. Brownian motion works against sedimentation, and the suspended particles reach a dynamic equilibrium with the sedimented particles.

 

Kudos to Vikeman for taking the high road after jae's snarky reply.....

 

Been here...befo'.

Less is better!
You get 'less' by transferring chilled wort carefully into the fermentor.

Avoiding commando-style dry hopping with pellets (use bagged whole leaf to dry hop instead)...cold-crash pre-packaging...and cold conditioning for two weeks go a l-o-n-g way toward clearer beer...finings be damned!

Granted...some kitchen stoves t'ain't got what it takes to maintain a full-on rolling boil...unless...you place the lid atop a fry pan splatter screen and periodically tip the lid to allow the condensate to drain off into a bowl.

Must be some funked up spigot if it won't take an adapter.

If you're stuck with a water bath...swabbing the side of the kettle with a damp cloth promotes faster cooling as will putting a couple frozen bottles of water atop the lid.

 

Through Stoke's Law. Thanks. I'm glad you agree with me. Particle theory in beer! Sheesh.

 

I agree that Stokes Law describes sedimentation. I do not agree that all the husk particles will therefore settle out, which if I follow your logic, was your premise. Should I take your choosing to not quote the part about Brownian motion as agreement?

 

Yes, I suppose persisting haze could be explained by particle theory, though I fail to see how you think (relatively large) husk fragments would be affected by particle motion. I'd rather think that it would be microorganism flocculation through fluid that would be affected by Brownian movements.

I really disagree that wort clarity affects beer clarity because most protein imperfections will settle out eventually. Look at long-aged sours: crystal clear with some of the bulkiest, funkiest wort compositions/fermentations.

 

I guess it depends on what you mean by relatively large particles. I'm talking about particles several hundred nanometers in size. These are big enough to scatter light but not big enough to be seen as individual particles by the naked eye.

 

A grain bed and a plumbing supply line sheath filter nanoparticles? Who knew?

 

Of course a grain bed does that. And when it gets a little more closed, it blocks water (much smaller) and creates a stuck lauter/sparge.