Clearing pellet dry hope beer

[John Holgreaves]

Does anyone know of a way to clear dry hop cloud from beer. Will cold crashing work? If so what temp. and for how long? I know a bit of cloud is acceptable, but I prefer it clear. Just old fashioned. John

 

[Ben034]

Cold crash as close to 0c as possible and then you would need to fine with something like gelatine if you then want clarity quickly. Even after this, if it is very heavily dry hopped you may have difficulty getting crystal clear beer but at least it should help. I can only cold crash to 5c (for a couple of days) and then gelatine fine for a day which helps clear a beer considerably.

 

[terrym]

Does anyone know of a way to clear dry hop cloud from beer. Will cold crashing work? If so what temp. and for how long? I know a bit of cloud is acceptable, but I prefer it clear. Just old fashioned. John

When you say 'dry hop cloud' do you mean the floaty bits of hops that haven't settled in the FV the pellets having been chucked in the FV without a bag , or tiny hop bits that have gone through a filter into your bottles. If its former most will settle in time, helped by putting the FV in a cold place for a couple of days at the end of the dry hop and further helped by using a filter to trap the hop bits at packaging time. If its latter then time should do the job. Like many on here I have used 100g of hops for dry hop and not found any problem with the beer clearing. Some styles like NEIPAs use loads of hops however and I understand a hop haze is part of the style, although I've no personal experience of this.
And if you use gelatin be prepared for floaty bits of gelatin with other stuff , which is what I got the only time I used it, and is why I don't use it. Others, however, might have a different experience.

 

[John Holgreaves]

Thanks Guys,

The beer was nearly clear after I racked it from the FV. I then put 200gm of Mosaic pellets into a muslin bag and left in the beer for 2 days. I then put in 3 sheets of gelatin. Now to chill at 0c until clear and keg and carbonate. Maybe I got the last 2 jobs the wrong way round. I will let you know how I get on. I used Imperial Dry Hop Yeast A24 for the first time, can't wait to try it. 23 litre brew. I know a bit of haze is acceptable these days but to put a pint of crystal clear up to the light is a real thrill for me:thumba:

 

[The Baron]

I think 200g of hops will most times cause cloudiness/haze. This does not mean it happens all the time but the more hops the harder to get a crystal clear beer in my experience. It is trendy to have a cloudy beer just say its a NEIPA if anybody asks and it will not affect the flavour by the Mosaic is a fantastic flavoured hop-enjoy

 

[John Holgreaves]

When making this beer I split it into 2 x 2.3 litre for secondary fermentation.

One had 200 gm Mosaic and the other 150 gm Citra.

As I said earlier I add 3 sheets of gelatine to each vessel.
The Mosaic cleared without crash cooling!
The Citra has had 5 days crash cooling and is still muddy!

Very interesting.

 

[terrym]

When making this beer I split it into 2 x 2.3 litre for secondary fermentation.

Do you really mean this?
Is the decimal point in the wrong place considering the amount of hops you have added?

 

[LeeH]

I personally never strive to get clear beer. Taste and head retention yes, clarity definitely not.

 

[the_quick]

would isinglass clear it?

 

[John Holgreaves]

Do you really mean this?
Is the decimal point in the wrong place considering the amount of hops you have added?

Yep your right 23 litres each.

I will wait and see about the cloudy one, might be clear when I get to drink it.

 

[Mavroz]

would isinglass clear it?

I use isinglass finings in all my brews now. Every brew is a partial mash, some involve dry hopping, some don't.
I always filter a brew into a bottling bucket before bottling.
The filled bottles are put in crates, then stored in a warm place (18 to 20 degrees) for at least two weeks, then into the garage for storage at outside temperatures.
Every brew I have is crystal clear, including the ciders.
I also use varying amounts of rolled/flaked oats and barley in a mash to improve head retention and mouth feel.
I am still learning every brew but have come on in leaps and bounds since moving to partial mashes involving the above processes.