Good news is, the taste is light and awesome, used Aramis.
Edited by Steppedonapoptop, 02 December 2016 - 01:58 PM.
Posted 02 December 2016 - 01:57 PM
Edited by Steppedonapoptop, 02 December 2016 - 01:58 PM.
Posted 02 December 2016 - 02:05 PM
Have you used gelatin before? Did you dissolve it in water first? Was there a dry hop added? I know that is reputed to be a powdery yeast but gelatin should have impacted it.
Posted 02 December 2016 - 02:11 PM
Posted 02 December 2016 - 02:45 PM
Have you used gelatin before? Did you dissolve it in water first? Was there a dry hop added? I know that is reputed to be a powdery yeast but gelatin should have impacted it.
Posted 02 December 2016 - 03:22 PM
Do you think the lessened boil may be an issue?
I doubt it but… how long was the boil?
Would there be an issue with adding gel to beer that is in the process of carbing? If I recall Ken, you do that all the time no?
Not in my experience.
Do you normally make beers of similar gravity and color?
Posted 02 December 2016 - 03:34 PM
Typically I keg and then leave the beer in the fridge to get cold overnight... next morning prepare the gel and add it to the keg and then immediately start my 25psi-for-48-hour carb routine. This has worked very nicely on everything from pale Munich helles to my Mexican Dark Lager, Vienna and Dunkel. You know the gel did its important work because the first pint is really sludgy.If I recall Ken, you do that all the time no?
Posted 02 December 2016 - 04:29 PM
Do you think the lessened boil may be an issue?
Posted 04 December 2016 - 04:28 PM
Posted 05 December 2016 - 06:14 AM
Gel not mixed well?
Posted 05 December 2016 - 06:20 AM
Why do you feel the 30-minute is causing this? Just curious.
Posted 05 December 2016 - 06:22 AM
Posted 05 December 2016 - 06:58 AM
Way back in the old days of homebrewing, one of the keys to clear beer was said to be "a vigorous boil" and 60 minutes was considered standard while many people were doing 90s. I never did a 90 even when they were talking about the need for mostly pilsner grain bills requiring it... I figured that 60 was enough because I had been doing 60s without issue. Then you started talking about 30s. There were a lot of "guidelines" back then and we know (thanks to things like Exbeeriments) that many of them were nonsense but once those things are stuck in your head it's hard to let them go!Why do you feel the 30-minute is causing this? Just curious.
Posted 05 December 2016 - 07:14 AM
Way back in the old days of homebrewing, one of the keys to clear beer was said to be "a vigorous boil" and 60 minutes was considered standard while many people were doing 90s. I never did a 90 even when they were talking about the need for mostly pilsner grain bills requiring it... I figured that 60 was enough because I had been doing 60s without issue. Then you started talking about 30s. There were a lot of "guidelines" back then and we know (thanks to things like Exbeeriments) that many of them were nonsense but once those things are stuck in your head it's hard to let them go!
I think my almost all pils helles should show that you can be clear at 30
Posted 05 December 2016 - 08:05 AM
Why do you feel the 30-minute is causing this? Just curious.
Posted 05 December 2016 - 09:15 AM
It could be any number of things including protein content in the malt you used, a higher-than-desired kettle pH and even yeast that was in poor health to the point where it didn't want to floc. If a beer sits for a long time without clearing or is stubborn to clear then I would suspect something pesky (like elevated proteins & tannins since the combination of those two create haze) or kettle pH because they say that when you boil at a higher pH, any haze in the wort will be pretty much locked-in without giving you the chance to drop it out. Last year or the year before I made a kolsch that would not clear (with 2565). I think I posted a shot of it and it was really miserable-looking. But... it did taste good and I just drank it without losing much sleep. I looked at the grains I used, my pH, etc. and nothing jumped out at me.It's really just a guess. As mentioned, I made a nice Pale Ale using 029 that I hit with gel and it was clear as a bell. That was a 60 minute boil. I really don't know the answer here. I'm just looking at the things I changed for this batch, one being a 40 minute boil. There's just no reason this batch shouldn't be clear and I'm stumped.
Posted 05 December 2016 - 11:29 AM
Posted 05 December 2016 - 11:38 AM
NEKolsch - the style for 2017!
Posted 05 December 2016 - 12:02 PM
Posted 05 December 2016 - 12:24 PM
NEKolsch - the style for 2017!
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