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no whirlflock tablets
so, I make 5 beers, and after the first beer I bought my whirlflock tablets, and promptly lost them. I made a stout, an esb, a belgian trappist, a Maibock, all without the tablets. I made the IPA with the tablest (because I finally located them in the place where I put them so I would not forget them). Now I have cloudy beer. I usually never use whirlflock, because my beer usually settles out pretty clear, but I was brewing on the stove, and just whirlpooled, and poured into the fermenter after cooling.
We'll see how the maibock comes out (the only one I really care about) but it doesn't look good to get any kind of clarity. On the other hand, all the beers came out great taste wise, so I got that.
you could use some gelatin in the secondary.
Hogarthe wrote:
you could use some gelatin in the secondary.
Yup, or keg.
they are in the keg now, just not clearing up.
I just always use a spoonful of Irish Moss in the boil. I can tell the difference when I don''t use it VS when I do.
ID
Sorry Thirsty, I misunderstood you here. Did you say I can use gelatin when it's in the keg? if so fill me in.
Are the kegs cold? Usually after a week or so in the fridge any kegged beer of mine starts to clear out. Especially If I have had a few cloudy glasses in the meantime.
ID
bruguru wrote:
Sorry Thirsty, I misunderstood you here. Did you say I can use gelatin when it's in the keg? if so fill me in.
Yup. Put a 1/2 cup of water in the microvave for about 1 minute. Let cool and check until temp is about 180 degrees. Add gelatin pack and mix with fork. let sit for 10 minutes. Add 1/2 cup cold water, stir with fork, add to cold keg, purge headspace with co2, then roll the keg around to mix. Put on serving pressure and let sit a few days.
Your first pull or 2 may have some little beads of jello in the bottom, but they are fine and edible, just dump the last couple sips. The rest of the pours should be clear,
very cool, I didn't know you could do that if it had already been kegged. I've had the ESB on tap for about 3 weeks now, and it's not clearing up, i've had the maibock in the fridge for about the same amount of time, and very cloudy. good, but cloudy. will the gelitin interfere with the Maibock at all? conditioning wise, will the yeast still be able to clean up an residule green flavors?
I think at cold temps your yeast isn't really doing a whole lot anyway. Maybe in a lager style, but I wonder how much ale yeast activity you are really getting after cold crash.
i'm not sure if it is yeast. I'm thinking protein haze
Ok, good news, the Maibock is clearing up, and holy shit did it turn out awsome. Come brewday, it should be perfect. Very crisp, clean, no off tastes, or sulfur banging your nose, really really good with a touch more sweetness than a regular bock, I guess that's to style.
Now that I got that cleared up, I gotta wait for 3 ball lock gas attachments. I was going to hook everything up this weekend, but apparently i forgot to order the gas in ball lock attachments, what a god damn moron. Got another co2 tank when I was at it so I'll never run out of co2.
bruguru wrote:
Got another co2 tank when I was at it so I'll never run out of co2.
Doh!!
You just cinched it!
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