Subject: cloudy beer!!!
Date: 1992-03-24 23:52:00 GMT
Hello. i've made 5-6 all-grain beers now, and while they all come
out tasting OK, (some even WOW!! 8-) ) i have two major problems that may
1) The mashing process 1-5 hrs. at 68 C almost never (except for the
very first time) has gone to complete conversion. i have to
usually give up out of sheer exhasution (from drinking too
much Homebrew waiting for conversion). i stir every 5-10
minutes and have at least 5 lbs. 2-row Klages with the
other grains (Black, Roasted, Crystal, flaked etc..) to
ensure a good amount of enzymes. Some times i even ended up
adding 2 spoons of amylase, with no effect. i use about 1
quart of water per lb. of grain.
Please let me know of similar experiences or solutions...
2) My beer is often very cloudy untiul bottling and only clears up
in the bottle. Bubbling has usually ceased (almost) before
After mashing i sparge (2 gallons for 6-8 lbs grain) at about 70 -80 C, rerunning the sparge water over the bed 5-6 times..
After 30 mins of boiling i cool and pitch. Fermentation is
quite standard, but tends to proceed slowly for a long time
(which is not unusual, i think). But even when fermentation is
complete (SG 1.01-1.02) the beer does not clear.
3) Thought i could slip in a third one since you are this far...
WHat exactly is the hot break and the cold break. i mean,
\ physically what do you see?
Thanks to all who spare a moment to answer.
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.