Home of the BrewNosers

Irish moss.
Cold Crashing.

what else?

I use irish moss, but don't know if it makes a difference. I find most of my beer becomes extremely clear after about 3 weeks kegged and in the fridge.

I use whirfloc tablets/Irish Moss in the boil and sometimes will use gelatin to clear a stubborn beer.

But like Jimmy, I cold crash, and that usually takes care of things.

I dont use anything. but again, if i leave it in the keg a few weeks (3 or 4), it becomes very clear.

Although I have never used it, isinglass can clear up beer.
http://en.wikipedia.org/wiki/Isinglass

Vigorous boil helps with hot break. I have a history of not having the most powerful boil although that changed with the new brew rig.

Whirlflock / Irish Moss helps with cold break. Chilling your wort quickly also helps with cold break. I think you got the chilling part down pat with the plate chiller.

Cold crashing. I cold crash in my primary a few days before transferring to the keg. It helps a fair bit.

Gelatin. Sometimes I add gelatin to the primary as I cold crash it; maybe with 50% of my paler ales. This helps but I'm not sure if I even need to do that since my beers end up really clear anyways.

Time. I do 3 weeks in the primary before I cold crash, a few days of that, then keg. I am usually drinking my ales in 4 weeks from grain to glass.

All of these things help, and maybe there's not one in particular that makes or breaks it. I do have consistently clear beers by doing these things.

-Rob

Another thing... You could also transfer to a secondary vessel using it for a clarifying stage.

I use the Irish Moss in the boil and then if it doesn't clear during the end of primary hit it with some Gelatin... always comes out very clear after Gelatin..

I use irish moss and cold crashing, and if it isnt clear, I simply dont worry about it.

I ran out of irish moss a few years ago and never got anymore. It didn't seem to make much difference. I use a secondary fermenter and cold crash, and in the winter I drink my beer a little warmer. There's no chill haze when it's not chilled all the way.

I invite some friends over and the beer clears out all too fast.

Seriously, though, is this the way Americans are spelling techniques now?

KMcK wrote:I invite some friends over and the beer clears out all too fast.

Seriously, though, is this the way Americans are spelling techniques now?

sorry. i used to be a dj. i guess the turntables are still in my head.

Mine clears 3 to 4 weeks after keg is in fridge. Unfortunately, I've drank most of it by then.

Jimmy wrote:I use irish moss, but don't know if it makes a difference. I find most of my beer becomes extremely clear after about 3 weeks kegged and in the fridge.

Some times see through.

Sandy

I concur with "Rubber Toe" Rob; the clarity in the stuff that I was brewing went up dramatically after I acquired a wort chiller. I use that in conjunction with an ice bath and usually have my beer cooled down within 10-15 minutes. I'm also an Irish Moss believer. I noticed a big difference when I used it and when I didn't.

I always add Gelatin a day after kegging and transfer it to another keg 5 days later. Always comes out clear.

I too use gelatin in conjunction with a cask widge. Crash it in the fridge, and transfer to a keg with a regular dip tube.

I hear the pros clear their beer by cold filtering... maybe you guys should too

I tried that once, but those triple hops clogged it...

bluenose wrote:I hear the pros clear their beer by cold filtering... maybe you guys should too

Getting harder to keep a horse these days... what with the price of feed and all.. just to filter beer with.

A noobie question....is cold crashing recommended for bottle priming, or only for kegging? Wondering if it isnt too hard on the yeastie beasts..

It's fine. Unless you're lagering for several months before bottling, there'll be enough yeast.

Thanx for easing my mind! Been in the fridge since this morn.

Mine has been at 4 deg for 4 weeks so I will let you know as unfortunately I am still bottling.

Lol. Im only giving it a couple days in the fridge, and bottling it. Only got one batch thats really ready, and another 2 weeks bottled, so I need the variety! Once I can get a bit ahead Ill probly leave them longer, but till then gonna keep it reasonable....
add to that Im new at it, so dont think the extra time will make a whole lot of difference, not till I get a lil more consistent at least. Theyre yummy, but know they could have been done better.