Is yeast clearing craft brewing?

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Date: 19 Aug 2006 14:59:59
From: Pj
Subject: Is yeast clearing craft brewing?

Each person has their own preference.

I've notice in the short time I've been subscribed to this group that
some brewers prefer to clear their beer of yeast.

I've been under the impression that traditional beer has yeast
suspended in it; when a person drinks it it's supposed to be cloudy.

But each to their own.

I wouldn't dream of trying to remove the yeast from home baked bread,
probably not possible; nor would I ever want to remove the molds from
good cheese. With that in mind, why do craft brewers want to remove
the yeast from their beer; unless they're making it for a gathering
that expects immitation beer.

I'm just curious, and the list is pretty quite, so maybe someone would
toss in a comment.

Pj

Date: 19 Aug 2006 19:14:50
From: Don in AZ
Subject: Re: Is yeast clearing craft brewing?

Except for a few exceptions I normally do filter my beer to remove as
much particulate matter as I can. For me it is more of a question of
timing than anything. By filtering I am able to have clear beer faster
than I could by simple letting it settle out in my fridge.

Of course you can't take out of the equation the fact that many
homebrewers are gadget guys and if the opportunity presents itself to
fashion a filtration system then they will take it.

As you say "to each their own" but I woudn't try to compare separating
baking yeast from bread with yeast used in the brewing process.

Pj wrote:
> Each person has their own preference.
>
> I've notice in the short time I've been subscribed to this group that
> some brewers prefer to clear their beer of yeast.
>
> I've been under the impression that traditional beer has yeast
> suspended in it; when a person drinks it it's supposed to be cloudy.
>
> But each to their own.
>
> I wouldn't dream of trying to remove the yeast from home baked bread,
> probably not possible; nor would I ever want to remove the molds from
> good cheese. With that in mind, why do craft brewers want to remove
> the yeast from their beer; unless they're making it for a gathering
> that expects immitation beer.
>
> I'm just curious, and the list is pretty quite, so maybe someone would
> toss in a comment.
>
> Pj

Date: 19 Aug 2006 17:50:07
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Is yeast clearing craft brewing?

Pj wrote:
> Each person has their own preference.
>
> I've notice in the short time I've been subscribed to this group that
> some brewers prefer to clear their beer of yeast.
>
> I've been under the impression that traditional beer has yeast
> suspended in it; when a person drinks it it's supposed to be cloudy.

> But each to their own.
>
> I wouldn't dream of trying to remove the yeast from home baked bread,
> probably not possible; nor would I ever want to remove the molds from
> good cheese. With that in mind, why do craft brewers want to remove
> the yeast from their beer; unless they're making it for a gathering
> that expects immitation beer.
>
> I'm just curious, and the list is pretty quite, so maybe someone would
> toss in a comment.

What is "traditional" beer?

There are a host of traditional beer styles that are not expected
to be cloudy. There are others that should be downright murky.
Advocating one over the other is just silly.

Having said that, I don't think completely removing yeast from beer is
ever a good idea -- but note that beer can be chock full of yeast
(thousands of cells/ml) and still appear clear to the naked eye. You can
even filter beer and still end up with plenty of yeast.

Of course, there are a number sources of cloudiness that have nothing at
all to do with yeast, including chill (tannin) hazes, starch haze
(expected in some styles, though), etc.

Having said that, there are people who are actually sensitive to the
presence of yeast and can end up with digestive or other problems if
much is ingested -- these folks may do better with yeast-free beer.

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Date: 20 Aug 2006 16:43:00
From: Norm J
Subject: Re: Is yeast clearing craft brewing?

On 19 Aug 2006 14:59:59 -0700, "Pj" <frysning@yahoo.com > wrote:

>Each person has their own preference.
>
>I've notice in the short time I've been subscribed to this group that
>some brewers prefer to clear their beer of yeast.
>
>I've been under the impression that traditional beer has yeast
>suspended in it; when a person drinks it it's supposed to be cloudy.
>

Traditional beers when cold conditioned, the yeast drops out and is
not present in quantity in the served beer.

Date: 20 Aug 2006 08:12:17
From: Kasper Malmberg
Subject: Re: Is yeast clearing craft brewing?

Mark R wrote:

>
> Hefeweizen? At least I thought so.
>
> Mark R

I'm allmost 100% sure, that the haze in a wheat beer is from protein.

It is my understanding that starch is not wanted in any style of beer.

Yes I know that some homebrewers recomend adding wheat flour to the
boil, to create some haze. But as far as I know starch can have a bad
effect on the finnished beer.

Cheers
Kasper
Sorry for my spelling, I'm Danish :-)

Date: 20 Aug 2006 11:12:55
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Is yeast clearing craft brewing?

Kasper Malmberg wrote:
> Mark R wrote:
>
>
>>Hefeweizen? At least I thought so.
>>
>>Mark R
>
>
> I'm allmost 100% sure, that the haze in a wheat beer is from protein.
>
> It is my understanding that starch is not wanted in any style of beer.
>
> Yes I know that some homebrewers recomend adding wheat flour to the
> boil, to create some haze. But as far as I know starch can have a bad
> effect on the finnished beer.
>
> Cheers
> Kasper
> Sorry for my spelling, I'm Danish :-)
>

The haze in a hefe is both from protein as well as yeast (hefe=yeast) --
not starch.

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Date: 21 Aug 2006 07:39:10
From: Ryan Case
Subject: Re: Is yeast clearing craft brewing?

Kasper Malmberg wrote:
> Mark R wrote:
>
>> Hefeweizen? At least I thought so.
>>
>> Mark R
>
> I'm allmost 100% sure, that the haze in a wheat beer is from protein.
>
> It is my understanding that starch is not wanted in any style of beer.
>
> Yes I know that some homebrewers recomend adding wheat flour to the
> boil, to create some haze. But as far as I know starch can have a bad
> effect on the finnished beer.
>
> Cheers
> Kasper
> Sorry for my spelling, I'm Danish :-)
>

Morning Kasper,

This isn't in response to your question so please forgive the intrusion
on your thread, I just really wanted to drop a line. I lived with a
Dane, a Sweed, and two Norwegians while in college. I find the
Scandinavian people to be so friendly and enjoyable to be around. I
truly miss my room mates. But I fear that they are about as far away as
they could get having gone home after school. I am in the Pacific
Northwest of the US.

Ryan

Date: 20 Aug 2006 06:43:28
From: Scott Lindner
Subject: Re: Is yeast clearing craft brewing?

I think you are a bit confused about what makes a brew cloudy. Suspended
yeast isn't the major contributor to cloudy brew, proteins are. As far as
I'm concerned, you always want to leave the yeast in the beer even though
you may do things to significantly reduce the quantity of yeast in a brew.

I solve (attempt to solve) the cloudiness issues using protein rests in the
mash, good hot break during the boil, fast chilling to get a good cold
break, whirlpool the wort before siphoning to the fermenter to leave as much
trub behind as possible, and long cold conditioning times in the kegs.
However, the long conditioning times are not just for clarity, they simply
make the beer more enjoyable in my opinion.

I throw all of this out because you can get exceptionally clear beer by
doing nothing at all to remove the yeast.

Cheers,
Scott

Date: 20 Aug 2006 16:46:27
From: Norm J
Subject: Re: Is yeast clearing craft brewing?

On Sun, 20 Aug 2006 06:43:28 -0600, "Scott Lindner"
<nospam@noemail.com > wrote:

>However, the long conditioning times are not just for clarity, they simply
>make the beer more enjoyable in my opinion.
>
>
I absolutely agree with this. Cold conditioning helps drop out
suspended yeast, cleans up flavors and in most styles makes the beer
more enjoyable.

Date: 21 Aug 2006 03:32:34
From: Steve/Aus
Subject: Re: Is yeast clearing craft brewing?

"Scott Lindner" <nospam@noemail.com > wrote in message
news:rO-dnW5eUKF2xXXZnZ2dnUVZ_rOdnZ2d@adelphia.com...
>I think you are a bit confused about what makes a brew cloudy. Suspended
>yeast isn't the major contributor to cloudy brew, proteins are.

That is not necessarily a true answer. There are a number of non-floculating
yeast strains that stay in suspension. While most of you would have some
familiarity with Coopers home brew kits from Australia, you probably don't
have any familiarity with their Pale Ale and Sparkling Ale beers that are
sold Australioa wide. Both these beers are bottled conditioned and are quite
cloudy. They are also sold on tap at pubs and the kegs are inverted
frequently just to make sure they *are* served cloudy. If you get a clear
one - it's a reject!
Steve W (in Aus)

Date: 22 Aug 2006 00:23:49
From: Scott Alfter
Subject: Re: Is yeast clearing craft brewing?

-----BEGIN PGP SIGNED MESSAGE-----
Hash: SHA1

In article <mP9Gg.15342$rP1.10505@news-server.bigpond.net.au >,
Steve/Aus <adlab@bigponddotnetdotau.trashthisbit > wrote:
>That is not necessarily a true answer. There are a number of non-floculating
>yeast strains that stay in suspension. While most of you would have some
>familiarity with Coopers home brew kits from Australia, you probably don't
>have any familiarity with their Pale Ale and Sparkling Ale beers that are
>sold Australioa wide. Both these beers are bottled conditioned and are quite
>cloudy. They are also sold on tap at pubs and the kegs are inverted
>frequently just to make sure they *are* served cloudy. If you get a clear
>one - it's a reject!

They're supposed to be cloudy? Coopers is available in Las Vegas, but if
it's supposed to be cloudy, the yeast must've settled out on the way here.

_/_
/ v \ Scott Alfter (remove the obvious to send mail)
(IIGS( http://alfter.us/ Top-posting!
\_^_/ rm -rf /bin/laden >What's the most annoying thing on Usenet?

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Date: 21 Aug 2006 15:20:58
From: John 'Shaggy' Kolesar
Subject: Re: Is yeast clearing craft brewing?

On Sun, 20 Aug 2006 06:43:28 -0600, <nospam@noemail.com > wrote:
> I solve (attempt to solve) the cloudiness issues using protein rests in the
> mash, good hot break during the boil, fast chilling to get a good cold
> break, whirlpool the wort before siphoning to the fermenter to leave as much
> trub behind as possible, and long cold conditioning times in the kegs.
> However, the long conditioning times are not just for clarity, they simply
> make the beer more enjoyable in my opinion.

I agree with, and do, most of that. However, FWIW, a protein rest during
the mash is not necessary in the majority of cases. Almost all malted
barley you can get these days is highly modified, meaning that the proteins
have already been reduced. Performing a protein rest on these grains can
actually be detrimental. The only time you really need to do a protein
rest is if you are using under modified grain (difficult to find) or a
high percentage of protein heavy adjuncts.

John.

Date: 22 Aug 2006 06:35:55
From: Scott Lindner
Subject: Re: Is yeast clearing craft brewing?

> I agree with, and do, most of that. However, FWIW, a protein rest during
> the mash is not necessary in the majority of cases. Almost all malted
> barley you can get these days is highly modified, meaning that the
> proteins
> have already been reduced. Performing a protein rest on these grains can
> actually be detrimental. The only time you really need to do a protein
> rest is if you are using under modified grain (difficult to find) or a
> high percentage of protein heavy adjuncts.

I agree, I was merely throwing out all of the things I do to reduce haze.
None of which are trying to remove the yeast.

Date: 20 Aug 2006 01:25:55
From: Alf McLaughlin
Subject: Re: Is yeast clearing craft brewing?

As someone who just attempted to clear a beer with gelatin, I can tell
you why I did it. First, the beer was absurdly cloudy and it was a
Kolsch so to be true to style you really should be able to see through
it. Second, like you suggested, this beer was intended to be served at
an event and I did not want people to wonder if there was anything
wrong with the beer.
I have read that one reason to clear beer of protein haze (different
problem than clearing the beer of yeast) is that these beers tends to
stay fresher longer than beers that have not been cleared. I don't
know if this is true, but it makes sense since I know proteins have a
shelf life so if you can take them out of the beer then logically the
beer should last longer. But, I don't think this is the case with
yeast haze and- heck- some beers are even supposed to be hazy. Has
anyone tried to clear a Hefeweizen? Wouldn't it be a strange
experience to have that same flavor in a clear beer? That could be an
interesting psychological experiment! But, I digress.
Another reason someone might try to clear beer is that it's one of the
things they judge at homebrew competitions.

Date: 21 Aug 2006 07:49:22
From: Ryan Case
Subject: Re: Is yeast clearing craft brewing?

> Has anyone tried to clear a Hefeweizen? Wouldn't it be a strange
> experience to have that same flavor in a clear beer? That could be an
> interesting psychological experiment!

I recently, past five months, joined the local homebrew club. One of the
other newer members was a new extract brewer and looking to go all grain
and find a brew buddy. He has been brewing with me about every other
week now. He suggested a while back that we do the Ice n' Weizen recipe
from his Brewing for Dummies book. Wanting to be encouraging I said,
"sure, we can split 10 gallons." (I don't much care for wheat in beer)

This beer turned out quite well. Great 104F August afternoon beer here
in Yakima. We were having some thermometer problems as I posted about
two weeks ago and ended up mashing 10F lower then we thought we were. So
it is around 7% ABV and thinner then we thought, but I think that is a
good thing for this one.

Anyway, to cut to the point. It spent two weeks in primary at 64F and
another two weeks in secondary at the same temp. It is crystal clear in
the glass, but tastes like a hefe minus the body. My dad, the MGD
connoisseur, loves it.

Ryan

Date: 19 Aug 2006 23:52:18
From: Kasper Malmberg
Subject: Re: Is yeast clearing craft brewing?

The Artist Formerly Known as Kap'n Salty wrote:

> Of course, there are a number sources of cloudiness that have nothing at
> all to do with yeast, including chill (tannin) hazes, starch haze
> (expected in some styles, though), etc.

In what style is starch haze expected ?

Cheers
Kasper
Denmark

Date: 20 Aug 2006 11:08:34
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Is yeast clearing craft brewing?

Kasper Malmberg wrote:
> The Artist Formerly Known as Kap'n Salty wrote:
>
>
>>Of course, there are a number sources of cloudiness that have nothing at
>>all to do with yeast, including chill (tannin) hazes, starch haze
>>(expected in some styles, though), etc.
>
>
> In what style is starch haze expected ?
>

Styles that use a lot of unmalted wheat -- I think the haze in a wit is
comprized largely of starch.

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Date: 20 Aug 2006 16:39:31
From: Norm J
Subject: Re: Is yeast clearing craft brewing?

On Sun, 20 Aug 2006 11:08:34 -0500, The Artist Formerly Known as Kap'n
Salty <mikey666@666swampgas.666com > wrote:

>
>Styles that use a lot of unmalted wheat -- I think the haze in a wit is
>comprized largely of starch.

Some people put a couple of tablespoons of wheat flour in the mash to
insure that a wit has that cloudiness.

Date: 20 Aug 2006 11:17:12
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Is yeast clearing craft brewing?

The Artist Formerly Known as Kap'n Salty wrote:
> Kasper Malmberg wrote:
>
>> The Artist Formerly Known as Kap'n Salty wrote:
>>
>>
>>> Of course, there are a number sources of cloudiness that have nothing at
>>> all to do with yeast, including chill (tannin) hazes, starch haze
>>> (expected in some styles, though), etc.
>>
>>
>>
>> In what style is starch haze expected ?
>>
>
> Styles that use a lot of unmalted wheat -- I think the haze in a wit is
> comprized largely of starch.

Actually I may be wrong about wits and unmalted wheat. But the "turbid
mash" regimen used in some lambics *is* actually designed to produce
unconverted starch.

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Date: 22 Aug 2006 13:40:00
From: Joel
Subject: Re: Is yeast clearing craft brewing?

The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com > wrote:
>The Artist Formerly Known as Kap'n Salty wrote:
>> Kasper Malmberg wrote:
>>> In what style is starch haze expected ?
>>
>> Styles that use a lot of unmalted wheat -- I think the haze in a wit is
>> comprized largely of starch.
>
>Actually I may be wrong about wits and unmalted wheat.

Yes. In those cases it's still protein haze.

>But the "turbid mash" regimen used in some lambics *is* actually
>designed to produce unconverted starch.

True, but that's so the bugs that eat starch are happy.
I don't think haze is necessarily expected in the finished
beer, any more than is rope or pellicle.
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke

Date: 20 Aug 2006 09:34:42
From: Mark R
Subject: Re: Is yeast clearing craft brewing?

"Kasper Malmberg" <malmberg@gmail.com > wrote in message
news:1156056738.334919.81910@p79g2000cwp.googlegroups.com...
>
> The Artist Formerly Known as Kap'n Salty wrote:
>
> > Of course, there are a number sources of cloudiness that have nothing at
> > all to do with yeast, including chill (tannin) hazes, starch haze
> > (expected in some styles, though), etc.
>
> In what style is starch haze expected ?

Hefeweizen? At least I thought so.

Mark R

Date: 21 Aug 2006 15:12:17
From: John 'Shaggy' Kolesar
Subject: Re: Is yeast clearing craft brewing?

On Sun, 20 Aug 2006 09:34:42 -0500, <marknorayspam@noev1spam.net > wrote:
>
> "Kasper Malmberg" <malmberg@gmail.com> wrote in message
> news:1156056738.334919.81910@p79g2000cwp.googlegroups.com...
>>
>> The Artist Formerly Known as Kap'n Salty wrote:
>>
>> > Of course, there are a number sources of cloudiness that have nothing at
>> > all to do with yeast, including chill (tannin) hazes, starch haze
>> > (expected in some styles, though), etc.
>>
>> In what style is starch haze expected ?
>
> Hefeweizen? At least I thought so.

Hefeweizen cloudiness comes from the yeast, not starch. "Hefe" means
yeast in german, or something like that.

John.

Date: 21 Aug 2006 15:10:37
From: John 'Shaggy' Kolesar
Subject: Re: Is yeast clearing craft brewing?

On 19 Aug 2006 23:52:18 -0700, <malmberg@gmail.com > wrote:
>
> The Artist Formerly Known as Kap'n Salty wrote:
>
>> Of course, there are a number sources of cloudiness that have nothing at
>> all to do with yeast, including chill (tannin) hazes, starch haze
>> (expected in some styles, though), etc.
>
> In what style is starch haze expected ?

Belgian Wit

John.

Date: 20 Aug 2006 13:47:14
From: Karl S
Subject: Re: Is yeast clearing craft brewing?

Date: 21 Aug 2006 09:10:17
From: Kasper Malmberg
Subject: Re: Is yeast clearing craft brewing?

John 'Shaggy' Kolesar wrote:
>
> > In what style is starch haze expected ?
>
> Belgian Wit
>

Hi John

Are you sure ?
I haven't read anythig that says so. The only place I've seen it is in
advise from homebrewers.

And I don't see the reason or the logic for starch in a wit.

Cheers
Kasper
and gain sorry for my spelling

Date: 21 Aug 2006 17:48:30
From: John 'Shaggy' Kolesar
Subject: Re: Is yeast clearing craft brewing?

On 21 Aug 2006 09:10:17 -0700, <malmberg@gmail.com > wrote:
>
> John 'Shaggy' Kolesar wrote:
>>
>> > In what style is starch haze expected ?
>>
>> Belgian Wit
>>
>
>
> Hi John
>
> Are you sure ?

It's part of the style definition, at least according to BJCP.

http://www.bjcp.org/styles04/Category16.html

> And I don't see the reason or the logic for starch in a wit.

I think it's just for the appearance. I don't think there's any other
reason. Personally, I'd skip it since I don't like having starch in
my beer.

John.

Date: 21 Aug 2006 09:03:58
From: Kasper Malmberg
Subject: Re: Is yeast clearing craft brewing?

Ryan Case wrote:

> Morning Kasper,
>
> This isn't in response to your question so please forgive the intrusion
> on your thread,

It isn't really my thread either :-)

I just really wanted to drop a line. I lived with a
> Dane, a Sweed, and two Norwegians while in college. I find the
> Scandinavian people to be so friendly and enjoyable to be around. I
> truly miss my room mates. But I fear that they are about as far away as
> they could get having gone home after school. I am in the Pacific
> Northwest of the US.

Thanks,, Funny thing, I almost have the same thing with americans. When
I visited my brother i law, that lives in Pensylvania, 4 years ago. I
was amased how polite people was, fx. when standing in a shop lookiong
at the shelfs and somebody passed by behind me, they always said
"excuse me".

And always greeting me with "how are you" and "nice to meet you".

When I talk to people here in Denmark, that looks at the US very
criticaly. And I explain them about my experience with the american
politness, they say "yeah but they don't mean it".

Well that doesn't really matter, if it is true or not. It makes me feel
good, makes me feel welcome, and that matters :-)

Cheers
Kasper

Date: 22 Aug 2006 09:49:41
From: Mark R
Subject: Re: Is yeast clearing craft brewing?

"Kasper Malmberg" <malmberg@gmail.com > wrote in message
>
> Thanks,, Funny thing, I almost have the same thing with americans. When
> I visited my brother i law, that lives in Pensylvania, 4 years ago. I
> was amased how polite people was, fx. when standing in a shop lookiong
> at the shelfs and somebody passed by behind me, they always said
> "excuse me".
>
> And always greeting me with "how are you" and "nice to meet you".
>
> When I talk to people here in Denmark, that looks at the US very
> criticaly. And I explain them about my experience with the american
> politness, they say "yeah but they don't mean it".
>
> Well that doesn't really matter, if it is true or not. It makes me feel
> good, makes me feel welcome, and that matters :-)
>

Some of us still mean it when we say it, I know I do. It makes the day nicer
for everyone.

Mark R

Date: 21 Aug 2006 08:37:23
From:
Subject: Re: Is yeast clearing craft brewing?

Alf McLaughlin wrote:

> Has
> anyone tried to clear a Hefeweizen? Wouldn't it be a strange
> experience to have that same flavor in a clear beer? That could be an
> interesting psychological experiment!

In Germany there's two versions of standard weizen. One is served
"Krystal" where the yeast is filtered out and the other is "mit Hefe"
(aka Hefeweizen) and still has the yeast in it. The particular strain
is a very low flocculating type stays in suspension readily and gives
the cloudiness.

Date: 21 Aug 2006 15:08:52
From: John 'Shaggy' Kolesar
Subject: Re: Is yeast clearing craft brewing?

On 19 Aug 2006 14:59:59 -0700, <frysning@yahoo.com > wrote:
> Each person has their own preference.
>
> I've notice in the short time I've been subscribed to this group that
> some brewers prefer to clear their beer of yeast.

Clearing is not the same thing as removing all of the yeast. Even when
the beer appears clear to the naked eye, there is still a lot of yeast in
suspension that will continue to age/improve the beer. A homebrewer
clearing their beer is not the same thing as a commercial brewery that
filters/pasteurizes the beer so that there is no longer any live yeast
present.

> I've been under the impression that traditional beer has yeast
> suspended in it; when a person drinks it it's supposed to be cloudy.

Some styles are traditionally cloudy, but not all of them.

> I wouldn't dream of trying to remove the yeast from home baked bread,
> probably not possible; nor would I ever want to remove the molds from
> good cheese. With that in mind, why do craft brewers want to remove
> the yeast from their beer; unless they're making it for a gathering
> that expects immitation beer.

Homebrewers do not remove all of the yeast, at least not without filtration
and/or pasteurization, both of which are not very practical on a homebrew
scale. Don't confuse letting yeast settle out in a secondary with what
the mega commercial breweries do, they're not even close to the same thing.

John.

Date: 21 Aug 2006 12:20:58
From: Kasper Malmberg
Subject: Re: Is yeast clearing craft brewing?

John 'Shaggy' Kolesar wrote:

> It's part of the style definition, at least according to BJCP.
>
> http://www.bjcp.org/styles04/Category16.html
>

Thanks for the link

he he I'm so close to thinking that there is a error in the guides :-)

Man it's frustrating being wrong :-)

CHeers
Kasper
Denmark

Date: 21 Aug 2006 14:27:21
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Is yeast clearing craft brewing?

Kasper Malmberg wrote:
> John 'Shaggy' Kolesar wrote:
>
>
>>It's part of the style definition, at least according to BJCP.
>>
>>http://www.bjcp.org/styles04/Category16.html
>>
>
>
> Thanks for the link
>
> he he I'm so close to thinking that there is a error in the guides :-)
>
> Man it's frustrating being wrong :-)
>

Bear in mind also that many of the traditional Lambic makers will also
strive for starch haze. Cantillon comes to mind, but I'm certain there
are others.

--
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Date: 22 Aug 2006 13:41:36
From: Joel
Subject: Re: Is yeast clearing craft brewing?

Kasper Malmberg <malmberg@gmail.com > wrote:
>John 'Shaggy' Kolesar wrote:
>
>> It's part of the style definition, at least according to BJCP.
>>
>> http://www.bjcp.org/styles04/Category16.html
>
>Thanks for the link
>
>he he I'm so close to thinking that there is a error in the guides :-)

>Man it's frustrating being wrong :-)

I personally think you're right on both counts.
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke

Date: 23 Aug 2006 09:48:33
From: Denny Conn
Subject: Re: Is yeast clearing craft brewing?

Kasper Malmberg wrote:

> he he I'm so close to thinking that there is a error in the guides :-)

It wouldn't be the first time....

--------- >Denny

--
Life begins at 60...1.060, that is.

Date: 23 Aug 2006 21:41:59
From: Kasper Malmberg
Subject: Re: Is yeast clearing craft brewing?

Denny Conn wrote:
>
> Thanks, Kasper! Have you ever heard of Olfabrikken or tried their
> beer? They're the brewery in Denmark making my Rye IPA recipe.

Yes I know the place, and I know the brewer there. I was judging with
him in our national HB comp. And I tasted the Rye for a bit over a year
ago, great beer. I'm going to try to get another bottle of it, bun
can't seem to find it in the shops in the area where I live.

Cheers
Kasper
Denmark

Date: 23 Aug 2006 13:22:04
From: Denny Conn
Subject: Re: Is yeast clearing craft brewing?

Kasper Malmberg wrote:

> Hi Denny
>
> Just to avoid misunderstanding, do you mean it's not the first time I
> think there is an error, or the first time SOMEBODY thinks there is an
> error ?

It wouldn't be the first time that someone has found an error in the
guide.

> By the way, you were great on TheBrewingNetwork, from now on I'm a
> Batch-sparge kind a guy. :-) great job demystifying brewing.

Thanks, Kasper! Have you ever heard of Olfabrikken or tried their
beer? They're the brewery in Denmark making my Rye IPA recipe.

------------ >Denny

--
Life begins at 60...1.060, that is.

Date: 23 Aug 2006 13:12:14
From: Kasper Malmberg
Subject: Re: Is yeast clearing craft brewing?

Denny Conn wrote:
> Kasper Malmberg wrote:
>
> > he he I'm so close to thinking that there is a error in the guides :-)
>
> It wouldn't be the first time....
>
> --------->Denny

Hi Denny

Just to avoid misunderstanding, do you mean it's not the first time I
think there is an error, or the first time SOMEBODY thinks there is an
error ?

By the way, you were great on TheBrewingNetwork, from now on I'm a
Batch-sparge kind a guy. :-) great job demystifying brewing.

Cheers
Kasper
Denmark

Date: 23 Aug 2006 15:24:44
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Is yeast clearing craft brewing?

Kasper Malmberg wrote:
> Denny Conn wrote:
>
>>Kasper Malmberg wrote:
>>
>>
>>>he he I'm so close to thinking that there is a error in the guides :-)
>>
>>It wouldn't be the first time....
>>
>> --------->Denny
>
>
> Hi Denny
>
> Just to avoid misunderstanding, do you mean it's not the first time I
> think there is an error, or the first time SOMEBODY thinks there is an
> error ?
>
> By the way, you were great on TheBrewingNetwork, from now on I'm a
> Batch-sparge kind a guy. :-) great job demystifying brewing.
>
> Cheers
> Kasper
> Denmark

I imagine he means both -- those style guidlines are just that:
guidlines. They're only worth taking seriously up to a point.

It's fairly hard to make any kind of rigid pronouncment on what must and
must not be done in brewing. I mean, if I say "You must never take a
crap in your fermenting beer", there's probably some brewery out there
that does just that. And it's probably in Belgium.

--
(Replies: cleanse my address of the Mark of the Beast!)

Teleoperate a roving mobile robot from the web:
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Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!