| |
Main
Date: 06 Jun 2006 19:13:06
From: JS
Subject: Prairie Malt and Chill Haze
|
I rarely have problems with haze, but recently brewed NB's recipe for
Cream Ale, which called for Rahr 2-row. Their instructions suggested
a protein rest, but the conventional wisdom gleened from this group is
that one would have to go quite well out of one's way to find a malt
that truly required a PR. So I skipped it. Did use Irish moss. The
brew now has a definite haze to it. Perhaps it's not that hard after
all to find a malt that doesn't require the extra step. Unless there
may be some other reason for the haze. Ideas?
--
Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
------- >>>>>>http://www.NewsDemon.com<<<<<<------
Unlimited Access, Anonymous Accounts, Uncensored Broadband Access
|
|
| |
Date: 07 Jun 2006 04:26:18
From: Brew Man
Subject: Re: Prairie Malt and Chill Haze
|
I also recently brewed Northern Brewer's Cream Ale. As I mash in a
cooler, I find it easier to skip the protein rest and I always do. I
mashed at 152 - 154F for one hour. I had some irish moss sitting
around, but I did not use it on this batch. The batch sat in the
primary for one week and in the secondary for another week before I
bottled it. I opened the first one two weeks after bottling and I
noticed no haze at all. Actually, it's a pretty nice beer for it's
style.
How long did you have it in your fermenter before bottling/kegging?
If you bottled it, is it clear before your refrigerate it? How long
has it been bottled/kegged? Were your mash temperatures on target?
JS wrote:
> I rarely have problems with haze, but recently brewed NB's recipe for
> Cream Ale, which called for Rahr 2-row. Their instructions suggested
> a protein rest, but the conventional wisdom gleened from this group is
> that one would have to go quite well out of one's way to find a malt
> that truly required a PR. So I skipped it. Did use Irish moss. The
> brew now has a definite haze to it. Perhaps it's not that hard after
> all to find a malt that doesn't require the extra step. Unless there
> may be some other reason for the haze. Ideas?
>
> --
> Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
> ------->>>>>>http://www.NewsDemon.com<<<<<<------
> Unlimited Access, Anonymous Accounts, Uncensored Broadband Access
|
| | |
Date: 07 Jun 2006 09:22:33
From: JS
Subject: Re: Prairie Malt and Chill Haze
|
On 7 Jun 2006 04:26:18 -0700, "Brew Man" <fevolaj@hotmail.com > wrote:
>I also recently brewed Northern Brewer's Cream Ale. As I mash in a
>cooler, I find it easier to skip the protein rest and I always do. I
>mashed at 152 - 154F for one hour. I had some irish moss sitting
>around, but I did not use it on this batch. The batch sat in the
>primary for one week and in the secondary for another week before I
>bottled it. I opened the first one two weeks after bottling and I
>noticed no haze at all. Actually, it's a pretty nice beer for it's
>style.
>
> How long did you have it in your fermenter before bottling/kegging?
>If you bottled it, is it clear before your refrigerate it? How long
>has it been bottled/kegged? Were your mash temperatures on target?
>
>JS wrote:
>> I rarely have problems with haze, but recently brewed NB's recipe for
>> Cream Ale, which called for Rahr 2-row. Their instructions suggested
>> a protein rest, but the conventional wisdom gleened from this group is
>> that one would have to go quite well out of one's way to find a malt
>> that truly required a PR. So I skipped it. Did use Irish moss. The
>> brew now has a definite haze to it. Perhaps it's not that hard after
>> all to find a malt that doesn't require the extra step. Unless there
>> may be some other reason for the haze. Ideas?
>>
>> --
>> Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
>> ------->>>>>>http://www.NewsDemon.com<<<<<<------
>> Unlimited Access, Anonymous Accounts, Uncensored Broadband Access
I should go into more detail on this, as this was a strange bottling
session. I mashed for an hour at 153. The brew was in primary for 8
days, then 2ndary for 4. When I transfer to my botttling vessel, I
always first direct the flow into a small glass for a gravity
reading/visual inspection/taste. It looked and tasted normal. FG was
1.010. The strange thing was that as I got down to the last 1/2 gal
or so while bottling, the beer looked notably cloudy. The last
portion remaining in the bucket was poured into a glass, and was very
hazy. This haze did not settle out, even after sitting an hour.
The only thing I did differently from usual on this was to use a
larger than normal vol. of water to boil the sugar for priming. About
40 fl. ozs. Reason was the OG was higher than I had wanted, and I
wished to bring the alc. down slightly by dilution. Is it possible
the sugar water didn't mix well, but settled as I bottled?
I've been brewing for years, and must have filled thousands of
bottles, but have never seen the likes of this before.
John S.
--
Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
------- >>>>>>http://www.NewsDemon.com<<<<<<------
Unlimited Access, Anonymous Accounts, Uncensored Broadband Access
|
| | | |
Date: 07 Jun 2006 15:05:22
From: John 'Shaggy' Kolesar
Subject: Re: Prairie Malt and Chill Haze
|
On Wed, 07 Jun 2006 09:22:33 -0400, < > wrote:
> I should go into more detail on this, as this was a strange bottling
> session. I mashed for an hour at 153. The brew was in primary for 8
> days, then 2ndary for 4. When I transfer to my botttling vessel, I
> always first direct the flow into a small glass for a gravity
> reading/visual inspection/taste. It looked and tasted normal. FG was
> 1.010. The strange thing was that as I got down to the last 1/2 gal
> or so while bottling, the beer looked notably cloudy. The last
> portion remaining in the bucket was poured into a glass, and was very
> hazy. This haze did not settle out, even after sitting an hour.
What yeast did you use? IMO, a 4 day secondary is pretty short. Perhaps
you're just seeing flocculation issues?
John.
|
| | | | |
Date: 07 Jun 2006 13:29:20
From: JS
Subject: Re: Prairie Malt and Chill Haze
|
On 7 Jun 2006 15:05:22 GMT, John 'Shaggy' Kolesar <spam@shagg.net >
wrote:
>On Wed, 07 Jun 2006 09:22:33 -0400, <> wrote:
>> I should go into more detail on this, as this was a strange bottling
>> session. I mashed for an hour at 153. The brew was in primary for 8
>> days, then 2ndary for 4. When I transfer to my botttling vessel, I
>> always first direct the flow into a small glass for a gravity
>> reading/visual inspection/taste. It looked and tasted normal. FG was
>> 1.010. The strange thing was that as I got down to the last 1/2 gal
>> or so while bottling, the beer looked notably cloudy. The last
>> portion remaining in the bucket was poured into a glass, and was very
>> hazy. This haze did not settle out, even after sitting an hour.
>
>What yeast did you use? IMO, a 4 day secondary is pretty short. Perhaps
>you're just seeing flocculation issues?
>
>
>John.
It was CL-50. The reason I even used a 2ndary was that I needed to
get the brew off the yeast cake, which was then to be host to an IPA.
I otherwise would have bottled straight from the primary. I see what
you're suggesting --- the yeast may have still been settling, and even
during the short time it took to bottle, a significant amount had
settled toward the bottom of the bottling bucket. Perhaps time will
cure it. It may be just in suspension in the bottles, and will settle
later.
--
Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
------- >>>>>>http://www.NewsDemon.com<<<<<<------
Unlimited Access, Anonymous Accounts, Uncensored Broadband Access
|
|
