Date: 1992-03-26 00:21:33 GMT
DAVID KLEIN <PAKLEIN@CCIT.ARIZONA.EDU> writes:
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.
I've never heard of yeast as the source for haze in beer (other than
while it is active -- before it drops out of solution). According to
Noonen (if memory serves), haze is the result of large proteins in
suspension. It comes from under-modified malt that has not undergone
sufficient protein rest.
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