Made my first porter recently, and surprised to see some haze, even after cold conditioning for a few weeks. This is not common in my brewhouse, anyone have any ideas as to the cause? Here's the recipe: 60% Maris Otter 12% Beechwood Smoked 10.5% Munich (9 SRM) 6% Crystal 40L 4% Chocolate 4% Malted Oats 3.5% Black Patent 1.5 oz Warrior at 60 1 oz EKG at 15 1 oz EKG at 5 I mashed in a little hotter than I wanted. After adding strikewater, mash temp was around 158. I stirred it for about twenty minutes to get it down to 155 before closing the lid on the mash tun, so the prime time for enzymatic activity was fairly warm. pH was 5.9, I added lactic which brought it down to 5.1. Rather than try to bring it back up with baking soda, I decided to just go with it, so pH was on the low side. I'm happy with the flavor and the body, but the color is like dark chocolate milk rather than the deep brown that I expected. Thanks for any feedback.
Did you add any kettle fining agents (e.g., Irish Moss)? The good news that if you exhibit patience and give this beer time time the 'stuff' will eventually settle out. And every batch of Porter that I have brewed has held up extremely well over time; the dark malts provide anti-oxidative properties. Cheers!
I am unfamiliar with this product. I have had good results using rehydrated Irish Moss flakes in my homebrewing. I suppose that SuperMoss HB should 'work' equivalently? Cheers!
I’ve used it in the past, but honestly don’t have interest in messing with this batch. Just trying to learn for the future. Thanks.
