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Date: 08 Jun 2006 22:12:10
From: TARogue
Subject: Cloudy Beer
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I think my wort was too warm when I pitched my yeast, so now I have
cloudy beer.
I've tried cooling it in the basement and got nothing. Putting it in the
chest freezer for about half an hour cleared it a little, until it
warmed back up to 60 and went cloudy again.
After four days, the current gravity is 1.015 @ 60 deg. OG was 1.041 @
89 deg. Final is supposed to be 1.010-1.012. Should I try new/more
yeast? What damage will using bread yeast do?
Thanks!
Tom
--
TARogue (t o m (at) t a r o g u e . n e t)
The spirit of democracy cannot be imposed from without. It has to come
from within. -Mohandas K. Gandhi (1869-1948)
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Date: 08 Jun 2006 15:24:05
From: nickstrachan
Subject: Re: Cloudy Beer
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TARogue wrote:
> I think my wort was too warm when I pitched my yeast, so now I have
> cloudy beer.
>
> I've tried cooling it in the basement and got nothing. Putting it in the
> chest freezer for about half an hour cleared it a little, until it
> warmed back up to 60 and went cloudy again.
>
> After four days, the current gravity is 1.015 @ 60 deg. OG was 1.041 @
> 89 deg. Final is supposed to be 1.010-1.012. Should I try new/more
> yeast? What damage will using bread yeast do?
>
> Thanks!
> Tom
What makes you think that too warm a pitch temp = cloudy beer?
>From my understanding it would accelerate yeast growth but may
contribute to off flavors...
Did you use a starter?
What type of yeast did you use?
What was the O.G. supposed to be according to the recipe?
The yeast may have not been finished fermenting which coud explain its
reluctance to settle out..crash cooling woud aid in settling but you'd
have to leave it in for a bit longer than a half hour....
Dont' reccomend bread yeast all ive read and heard about it is it makes
for undrinkable brew....
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Date: 09 Jun 2006 19:22:05
From: TARogue
Subject: Re: Cloudy Beer
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On 2006-06-08, nickstrachan <nickajstrachan@aol.com > wrote:
>
> What makes you think that too warm a pitch temp = cloudy beer?
> From my understanding it would accelerate yeast growth but may
> contribute to off flavors...
>
I can't find the URL anymore, but it was a website that listed problems
and possible causes (But no solutions).
> Did you use a starter?
>
No, though I did rehydrate.
> What type of yeast did you use?
>
"Ale Yeast" It came in the True Brew Amber kit. I didn't see a region,
and I forgot to note the brand name.
> What was the O.G. supposed to be according to the recipe?
>
OG as per the recipe: 1.042-1.044
When I read it, I got 1.041 @ 89 deg, and adjusted to 1.044. That's when
I pithced the yeast; at 89 deg.
> The yeast may have not been finished fermenting which coud explain its
> reluctance to settle out..crash cooling woud aid in settling but you'd
> have to leave it in for a bit longer than a half hour....
> Dont' reccomend bread yeast all ive read and heard about it is it makes
> for undrinkable brew....
>
What's the difference? I know ale yeast is top ferment, and lager is
bottom ferment, but why does bread yeast not work?
--
TARogue (t o m (at) t a r o g u e . n e t)
"So I hated life, because what is done under the sun was grievous
to me; for all is vanity and a chasing after wind." Ecclesiastes 2:17
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Date: 09 Jun 2006 19:57:57
From: John 'Shaggy' Kolesar
Subject: Re: Cloudy Beer
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On Fri, 9 Jun 2006 19:22:05 +0000 (UTC), <look@my.sig > wrote:
>> Did you use a starter?
>>
> No, though I did rehydrate.
That's fine then, starters aren't necessary for dry yeast. IMO, rehydrating
isn't necessary for dry yeast either.
>> What was the O.G. supposed to be according to the recipe?
>>
> OG as per the recipe: 1.042-1.044
> When I read it, I got 1.041 @ 89 deg, and adjusted to 1.044. That's when
> I pithced the yeast; at 89 deg.
That's pretty warm, but it shouldn't have anything to do with being cloudy.
>> The yeast may have not been finished fermenting which coud explain its
>> reluctance to settle out..crash cooling woud aid in settling but you'd
>> have to leave it in for a bit longer than a half hour....
>> Dont' reccomend bread yeast all ive read and heard about it is it makes
>> for undrinkable brew....
>>
> What's the difference? I know ale yeast is top ferment, and lager is
> bottom ferment, but why does bread yeast not work?
Technically, "top fermenting" versus "bottom fermenting" is more of a
traditional definition. These days there are very few true top fermenting
yeasts.
Bread yeast is completely different from brewing yeast. There are many
types of yeast out there. Bread yeast are strains that are selected because
they are good at making bread. Beer yeast are strains that are good at
fermenting beer and giving it a good flavor. Just because they're both
yeast does not in any way imply that bread yeast will be good at making
beer. Technically bread yeast will ferment the sugars, but it probably
won't make anything that you would want to drink unless your goal was merely
to get drunk and you didn't care what it tasted like.
John.
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Date: 08 Jun 2006 18:14:43
From: Phil
Subject: Re: Cloudy Beer
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On Thu, 8 Jun 2006 22:12:10 +0000 (UTC), TARogue <look@my.sig > wrote:
>I think my wort was too warm when I pitched my yeast, so now I have
>cloudy beer.
>
>I've tried cooling it in the basement and got nothing. Putting it in the
>chest freezer for about half an hour cleared it a little, until it
>warmed back up to 60 and went cloudy again.
>
>After four days, the current gravity is 1.015 @ 60 deg. OG was 1.041 @
>89 deg. Final is supposed to be 1.010-1.012. Should I try new/more
>yeast? What damage will using bread yeast do?
I've never heard of pitching into warm wort resulting in cloudy beer.
Let the beer ferment out a few more days and you should be fine.
Phil
======
visit the New York City Homebrewers Guild website:
http://www.hbd.org/nychg
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Date: 09 Jun 2006 10:43:16
From: Thomas T. Veldhouse
Subject: Re: Cloudy Beer
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TARogue <look@my.sig > wrote:
> I think my wort was too warm when I pitched my yeast, so now I have
> cloudy beer.
>
> I've tried cooling it in the basement and got nothing. Putting it in the
> chest freezer for about half an hour cleared it a little, until it
> warmed back up to 60 and went cloudy again.
>
> After four days, the current gravity is 1.015 @ 60 deg. OG was 1.041 @
> 89 deg. Final is supposed to be 1.010-1.012. Should I try new/more
> yeast? What damage will using bread yeast do?
>
Bread yeast? Are you serious?
--
Thomas T. Veldhouse
Key Fingerprint: 2DB9 813F F510 82C2 E1AE 34D0 D69D 1EDC D5EC AED1
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Date: 09 Jun 2006 19:25:27
From: TARogue
Subject: Re: Cloudy Beer
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On 2006-06-09, Thomas T. Veldhouse <veldy71@yahoo.com > wrote:
> TARogue <look@my.sig> wrote:
>> What damage will using bread yeast do?
>>
>
> Bread yeast? Are you serious?
>
Sure. Ale yeast tpo ferments, lager yeast bottom ferments, where does
bread yeast work?
--
TARogue (t o m (at) t a r o g u e . n e t)
"So I hated life, because what is done under the sun was grievous
to me; for all is vanity and a chasing after wind." Ecclesiastes 2:17
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Date: 09 Jun 2006 19:59:59
From: John 'Shaggy' Kolesar
Subject: Re: Cloudy Beer
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On Fri, 9 Jun 2006 19:25:27 +0000 (UTC), <look@my.sig > wrote:
> On 2006-06-09, Thomas T. Veldhouse <veldy71@yahoo.com> wrote:
>> TARogue <look@my.sig> wrote:
>>> What damage will using bread yeast do?
>>>
>>
>> Bread yeast? Are you serious?
>>
> Sure. Ale yeast tpo ferments, lager yeast bottom ferments, where does
> bread yeast work?
In bread dough.
John.
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Date: 09 Jun 2006 19:39:43
From: Derric
Subject: Re: Cloudy Beer
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> Sure. Ale yeast top ferments, lager yeast bottom ferments, where does
> bread yeast work?
Ale yeast and bread yeast are closely related, I've heard. However, they
have been selectively bred for different characteristics. People have
reported trying bread yeast, but apparently it tends to leave flavors
in the beer that are more "bready" than "beery" ... but go ahead and
try it if you want - and let us know the results!
(German Shepards and toy poodles are both geneticaly dogs. However,
one is more effective at guarding your house than the other is).
Derric
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Date: 19 Jun 2006 08:21:50
From: Jupiter
Subject: Re: Cloudy Beer
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On Fri, 9 Jun 2006 19:25:27 +0000 (UTC), TARogue <look@my.sig > wrote:
>On 2006-06-09, Thomas T. Veldhouse <veldy71@yahoo.com> wrote:
>> TARogue <look@my.sig> wrote:
>>> What damage will using bread yeast do?
>>>
>>
>> Bread yeast? Are you serious?
>>
>Sure. Ale yeast tpo ferments, lager yeast bottom ferments, where does
>bread yeast work?
Bread yeast works top, bottom and middle and apart from taste issues,
won't settle out properly and will rise in a cloud at the slightest
disturbance. You will be ensuring that you get cloudy beer.
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Date: 19 Jun 2006 16:10:36
From: Dick Adams
Subject: Re: Cloudy Beer
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>>> What damage will using bread yeast do?
>> Bread yeast? Are you serious?
> Sure. Ale yeast top ferments, lager yeast bottom ferments,
> where does bread yeast work?
Ale yeast, Lager yeast, Wine yead, Mead yeast, and even
moonshine yeast were all made to ferment a liquid by working
their way through the liquid. Bread yeast has to be kneeded
into the dough, is intended to do it's thing in a short time
period, and is activated by warmth in a moist invironment.
Motor oil and transmission oil are both oils. Make sure you
use the right one.
Dick
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Date: 09 Jun 2006 14:36:06
From: John 'Shaggy' Kolesar
Subject: Re: Cloudy Beer
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On Thu, 8 Jun 2006 22:12:10 +0000 (UTC), <look@my.sig > wrote:
> I think my wort was too warm when I pitched my yeast, so now I have
> cloudy beer.
Pitching too warm should have nothing to do with the beer being cloudy.
> I've tried cooling it in the basement and got nothing. Putting it in the
> chest freezer for about half an hour cleared it a little, until it
> warmed back up to 60 and went cloudy again.
Wait until fermentation is done, and then try chilling it down for several
days.
> After four days, the current gravity is 1.015 @ 60 deg. OG was 1.041 @
> 89 deg. Final is supposed to be 1.010-1.012. Should I try new/more
> yeast? What damage will using bread yeast do?
Is it done? If it's only been fermenting for four days, IMO you're just not
being patient enough. Also, if you've been chilling the beer during that
time in order to make it clear then you're inhibiting the yeast from doing
their job. Let the fermentation finish before you chill the beer. Give
it another week or so and then take another gravity reading. Beer will
usually be fairly cloudy while the yeast are still active.
John.
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Date: 09 Jun 2006 19:24:18
From: TARogue
Subject: Re: Cloudy Beer
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On 2006-06-09, John 'Shaggy' Kolesar <spam@shagg.net > wrote:
> On Thu, 8 Jun 2006 22:12:10 +0000 (UTC), <look@my.sig> wrote:
>
>> After four days, the current gravity is 1.015 @ 60 deg. OG was 1.041 @
>> 89 deg. Final is supposed to be 1.010-1.012. Should I try new/more
>> yeast? What damage will using bread yeast do?
>
> Is it done? If it's only been fermenting for four days, IMO you're just not
> being patient enough. Also, if you've been chilling the beer during that
> time in order to make it clear then you're inhibiting the yeast from doing
> their job. Let the fermentation finish before you chill the beer. Give
> it another week or so and then take another gravity reading. Beer will
> usually be fairly cloudy while the yeast are still active.
>
This is my first time using a glass carboy for primary, so I've never
seen it so cloudy before. I realize now that I slightly over-reacted.
--
TARogue (t o m (at) t a r o g u e . n e t)
"So I hated life, because what is done under the sun was grievous
to me; for all is vanity and a chasing after wind." Ecclesiastes 2:17
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Date: 09 Jun 2006 19:59:32
From: John 'Shaggy' Kolesar
Subject: Re: Cloudy Beer
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On Fri, 9 Jun 2006 19:24:18 +0000 (UTC), <look@my.sig > wrote:
> This is my first time using a glass carboy for primary, so I've never
> seen it so cloudy before. I realize now that I slightly over-reacted.
No problem. ;)
Cloudy beer during fermentation is normal. As Dan says "Carboys are lava
lamps for homebrewers".
John.
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Date: 09 Jun 2006 20:36:19
From: Bart Goddard
Subject: Re: Cloudy Beer
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spam@shagg.net wrote:
> Cloudy beer during fermentation is normal. As Dan says "Carboys are lava
> lamps for homebrewers".
Yeah, I find a carboy waaaaay more intellectually stimulating than,
say, American Idol. And I don't have to keep switching stations
Bart
--
The man without a .sig
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Date: 14 Jun 2006 14:51:51
From: Don Levey
Subject: Re: Cloudy Beer
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Bart Goddard <goddardbe@netscape.net > writes:
> spam@shagg.net wrote:
>
> > Cloudy beer during fermentation is normal. As Dan says "Carboys are lava
> > lamps for homebrewers".
>
> Yeah, I find a carboy waaaaay more intellectually stimulating than,
> say, American Idol. And I don't have to keep switching stations
>
That's because the combined intellectual ability of the yeast cells
is far above that of the American Idol cast.
--
Don Levey $ cd /pub
Framingham, MA $ more beer
NOTE: email server uses spam filters; mail sent to salearn@the-leveys.us
will be used to tune the blocking lists.
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