cloudy haze

[mugsey53]

just did and AG with my own malted barley, it mashed well and i got an SG of 1040 ,

i used 4kg crushed malt
200g wheatmalt
100g brown malt
hand full of choc malt for colour

mashed four 1.5 hours

boiled for 1.15 hours with goldings and irish moss tablespoon near end of boil.

question why is my wort canal muddy colour,with a haze and not clear :wha: it did get a hot protein break but not much clearing on the cold break , yeast is munching happily away and i will put in secondary with a sachet of gelatin , so lets see if it clears. :|

 

[BeerBloke]

I'm guessing you mean the wort was muddy before you pitched the yeast?

There's a number of reasons but the most likely will be caused by not boiling hard enough, insufficient copper finings and insufficient filtering (usually by the hop bed) during transfer to the FV.

In an ideal world the wort from the copper should be nice and clear.

 

[mugsey53]

thanks ,, i agree my boil could have been longer but she was nice and clear at the end , only after cooling the haze appeared, i didn't hop filter as i used muslin bag, will do longer rollong boil next time . :hmm:

 

[Aleman]

I'm guessing you mean the wort was muddy before you pitched the yeast?

There's a number of reasons but the most likely will be caused by not boiling hard enough, insufficient copper finings and insufficient filtering (usually by the hop bed) during transfer to the FV.

In an ideal world the wort from the copper should be nice and clear.

It's good to see a pro brewer posting on here :thumb:

Just to add to what Beer Bloke said, don't worry about it too much as the yeast pulls an awful lot of that out of suspension anyway. . . . you may notice a brown crust on top of the yeast head . . . this is mostly the break material that was in suspension made buoyant by the CO2 and trapped by the yeast.

FWIW Kit beers are not boiled properly . . . yes they are 'boiled' to evaporate the water and concentrate the wort, but that is done under vacuum which has a much reduced temperature . . . and therefore they never really achieve the hot break. . . . Usually they clear to star bright . . . . eventually. .. . And boiling under vacuum doesn't achieve isomerisation of the hops either so they usually use pre isomerised hop extract as well

only after cooling the haze appeared, i didn't hop filter as i used muslin bag, will do longer rollong boil next time . :hmm:

No Need to do a longer boil . . . If the cloudiness happened after the chilling that will be the cold break, again nothing to worry about . . . It shows your cooling is adequate