Date: 1992-03-24 18:17:00 GMT
In my last two batches (pale ales) I have had a problem with a haze in
the bottle that takes up to 2 months to settle out. This is a recent
problem and in the past my beers have become clear within a couple of weeks.
The haze does taste like yeast, and thus gives an off flavor 'til its gone.
SO, I plan to try geletin in my next batch, which is new for my beer.
What I don't understand though, is if I add it before botteling, and if it
removes yeast and other heavy organic types, will there be enough yeast left
around for bottle conditioning? Has anyong tried this before, and how has it
worked for them?
Also, if anyone has any other ideas for the source of the haze your input
is welcome. For what it matters, the yeast for the cloudy beers has been
london ale (wyeast) and I don't recall the other. Both have been all grain,
though I have brewed all grain without this haze before. The only conditioning
has been a bit 'o irish moss in the boiler. The cloudiness has a combo yeasty,
baking soda taste to it.
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