Subject: Cold temperature cloudiness
Date: 1989-12-04 16:48:08 GMT
So I have had a rather strange problem appear with my most recent batch of
brew - a pale ale.
I was leaving town and so bottled this beer perhaps alittle early, after 9
days in the primary with a SG around 1019. I primed it with some corn
sugar in the usual manner (boiled with 2cps of water, mixed into the beer
after syphoning it into another carboy).
I always use one large clear glass bottle so I can see if the beer is
clearing, and sure enough after 6-7 days it became nice and clear, about
the color of Bass. So I put a couple in the fridge to try.
When I went to take them out in a few hours they were very cloudy, so I
assumed I shook them up somehow and replaced them in the fridge with some
clear ones that I put in very carefully. A few hours later I was shocked
to see these cloudy too.
If fact, every time I cool any of these beers they become cloudy. Now all
the chemistry buffs are thinking - ah, a percipitate! That's probably what
it is, but what is it and why does it come out of solution at cold temp's?
Or is the yeast somehow getting stirred up by two hours of sitting in at 45
degrees (not what I consider worth waking up for)? Most importantly how do
I avoid this problem in the future? The beer tastes pretty good, but
a little yeasty still.
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