Cloudy lager (quick method)

[fury_tea]

I'm doing a Japanese lager using the brülosophy quick lager method. The recipe off the top of my head is:

1kg sushi rice (cooked)
4kg pilsner malt
100g carapils
30g sorachi ace
34/70 x 2 packs

I fermented at 12c for 6 days (half my sg), bumped up to 20c for 7 days then cold crashed for 4 days at 0c after which time it was still pretty much the same in terms of cloudiness. I added a small teaspoon (literally a spoon for tea not the measuring spoon) of geletin (I haven't got a microwave so I add it to hot water in a pan on the hob - it's worked in the past) but 3 days later and it's pretty much the same.

Should I just leave it at 0c and just wait for it to drop clear now? I've missed the deadline I was aiming for anyway so there's no rush now.

One thing to note is that it has a 1 inch layer of white trub at the bottom. I think this could be rice solids, as it's much lighter than usual. Can rice cause cloudiness? The iodine test showed no starch in my wort so I'm sure the it was all converted.

 

[The Baron]

If you are wanting clarity and I guess you do as its Lager I would rack it off the sediment and into a secondary then cold crash. When using gelatin it is important to only use enough heat to dissolve it more than that can stop it working. If after cold crashing and using gelatin again I would lager it for longer and eventually it should drop clear. I've used rice(microwave quick cook rice) and cornflakes and it does clear but may take a little longer than normal

 

[fury_tea]

If you are wanting clarity and I guess you do as its Lager I would rack it off the sediment and into a secondary then cold crash. When using gelatin it is important to only use enough heat to dissolve it more than that can stop it working. If after cold crashing and using gelatin again I would lager it for longer and eventually it should drop clear. I've used rice(microwave quick cook rice) and cornflakes and it does clear but may take a little longer than normal

It's at 0c now, are you suggesting to bring it back to 12c, transfer to secondary, add more geletin then back down to 0c?

I might skip the transfer part. I only have one clear carboy and I like to monitor my lagers, and I also don't like adding too many steps in an effort to minimise oxidation so I'm in the no secondary camp.

I wouldn't mind transferring to keg once I can see it's clearing up though.

 

[The Baron]

No if its at 0c just transfer and gelatin again and leave to cold crash. I would think time would clear it as you are already crashing just trying to hopefully speed it up a little for you. Sometimes beers just cloud and are harder to clear even if you have done the same before and it has cleared - Murphy's Law

 

[Ghillie]

I've only found time to be the best thing for perfect clarity.

Gelatin does work, but only to a degree. If you want beer you can read a book through, then time is really the only option.

Providing you cold crash long enough, and most importantly at a temperature lower than you intend on serving at, then your beer will clear both by removing sediment and proteins that cause chill haze.

 

[HarryFlatters]

Just call it 'unfiltered' or something

 

[Cheshire Cat]

I've make Japanese lager but used flaked rice. Came out clear as a bell .

 

[fury_tea]

Ok it's 24 hours later and it's gone a lot clearer. I think another week at 0 and it'll be clear as day.

 

[johncrobinson]

It might be a starch haze from the rice,this can happen when making rice wine.
Since you have malt in there a bit of time should clear it.

 

[fury_tea]

It might be a starch haze from the rice,this can happen when making rice wine.
Since you have malt in there a bit of time should clear it.

Have you made rice wine? How? I bought Koji for making miso, had to buy 4 large packs so wondering whether I can make some kind of sake?