Pumpkinman
Senior Member
- Joined
- Oct 20, 2012
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After trying a few different adjustments to the brewing process, I feel that I've finally been able to produce consistently clear beer, almost commercial quality, which isn't an easy task when bottling.
I make sure that my "hot break" and "cold break" are very "strong", I add 1 whirlfloc tablet per 6 gallon batch at 15 mins, followed by 1 vial of Clarity ferm in the fermenting bucket, clarity ferm helps to eliminate chill haze, as a bonus, it significantly reduces the gluten content in beers made with barley and wheat as well.
Before bottling, I cold crash the beer at approx 28° and add gelatin (plain gelatin such as Knoxx unflavored gelatin), let sit for 2 days after adding the gelatin then, rack off into the bottling bucket, and Voila', crystal clear beer!
The following are pics of the Brown Shugga, an amber beer so clear that you can read the hydrometer submerged in the beer with no problem! One point I want to add is that this beer is a very heavy, malty beer with enough sweetness to balance the malt and the 6 oz of hops added to this brew!
If I want to remove the majority of the sediment found in most every bottle of craft beer (at least home brews), I'll filter with the All in One pump, using a 1 micron filter, then add 1 gram of EC-1118,(hydrated) to the bottling bucket, the yeast has a relatively neutral flavor and aroma contribution therefore it will not affect your brew.
This techniques was suggested on our sister site Home brew talk, when I was concerned about post that I had read suggesting that after lagering an Oktoberfest for 8 weeks caused the yeast to become inactive resulting in little or no carbonation.
I've used this "tweak" several times with great results!!
A beer treated with 1 gram (per 5-6 gal batch) will not produce bottle bombs either! a great little tip!
Tom
I make sure that my "hot break" and "cold break" are very "strong", I add 1 whirlfloc tablet per 6 gallon batch at 15 mins, followed by 1 vial of Clarity ferm in the fermenting bucket, clarity ferm helps to eliminate chill haze, as a bonus, it significantly reduces the gluten content in beers made with barley and wheat as well.
Before bottling, I cold crash the beer at approx 28° and add gelatin (plain gelatin such as Knoxx unflavored gelatin), let sit for 2 days after adding the gelatin then, rack off into the bottling bucket, and Voila', crystal clear beer!
The following are pics of the Brown Shugga, an amber beer so clear that you can read the hydrometer submerged in the beer with no problem! One point I want to add is that this beer is a very heavy, malty beer with enough sweetness to balance the malt and the 6 oz of hops added to this brew!
If I want to remove the majority of the sediment found in most every bottle of craft beer (at least home brews), I'll filter with the All in One pump, using a 1 micron filter, then add 1 gram of EC-1118,(hydrated) to the bottling bucket, the yeast has a relatively neutral flavor and aroma contribution therefore it will not affect your brew.
This techniques was suggested on our sister site Home brew talk, when I was concerned about post that I had read suggesting that after lagering an Oktoberfest for 8 weeks caused the yeast to become inactive resulting in little or no carbonation.
I've used this "tweak" several times with great results!!
A beer treated with 1 gram (per 5-6 gal batch) will not produce bottle bombs either! a great little tip!
Tom
