Greetings. I made a Czech Lager, which is now about 2 months old. It’s pretty good, has excellent foam retention, and the neighbors really liked it. However, it’s still rather cloudy, even after lagering it for 6 weeks at about 34F.
It’s 86 Pilsner, 8 Vienna, and 6 Carafoam. Bittered with Magnum - 35 IBU’s and flavor/aroma with Saaz at 5minutes - 2 IBU’s. Whirlfloc at 15 minutes. I did a double decoction. No Keg finings. Distilled water treated with CC and CS.
It looks the same as a prior batch I made (no decoction). I’d appreciate any insight anyone might have in terms of improving clarity. Thanks.
Sounds like chill hazing. I can’t be 100% certain about how it occurs, but I think it’s from the pH of the mash.
I’ve not used whirlfloc so I don’t know how it reacts…
Sneezles
Thanks Sneezles. You may very well be correct. I only estimate mash PH and don’t measure it. For a similar, slightly darker recipe, I use a 1/4 pound of acid malt and have generally had clearer beer, again without resorting to gelatin or other Keg finings. I might tweak this recipe next time and add in some acid.
I did mess around with acid corrections and found lemon juice works. pH meter is a great tool should you really like a deep dive into brewing and chemistry.
Sneezles
A mash/rinse will pickup proteins IF the pH isn’t in check… which looks to be 5.1 up to 5.4.
You made a brew that sounds like it’s is a good drinker.
How does it go?, relax, don’t worry, have another home brew!
Sneezles
Yeah, it’s very good actually. Kind of hot today here in central Florida and I treated myself to a pint. Actually two… While I don’t do PH measurements during the mash, I think it’s a safe bet that it ran a little high on me. I’ll just have to make it again with some acid additions.
A little late to the party, but I have some thoughts:
For beer clarity mash pH is crucial. Not only does is help with enzyme activity, it helps the finished beer end with a lower pH which assists yeast flocculation. Your darker recipe WITH acidulated malt would be much lower than a pale grist with the same water as darker malts are more acidic.
Additionally correct mash pH results in helps proteins and Polyphenols settle in mash. Large proteins attaching themselves to Polyphenols/tannins is what creates chill haze. So leaving them behind in the MT and BK will assist here.
Finally, with no post fermentation fining you’re just waiting for time to get yeast to flocculate, which can take awhile.
I’ve never trusted beersmith water calc. It was ALWAYS higher than my estimates with Bru’n water. And I used to measure pH but Bru’n water was ALWAYS within .01-.03 of target so I have stopped.
@loopie_beer is correct about the dark lager having the lower Ph because of the darker grains plus you mentioned that you added acid malt as well. Just curious why you didn’t add acid to the pilsner
I wish I had a good answer. I was hyper focused on doing the decoction and got it in my head that it was some sort of magic pill that would make the PH issue irrelevant. For the record, I don’t plan on decoction mashing again but am still glad I went through the process at least once.
