We don’t filter our beer here at the brewery. We cold crash and don’t use any kind of is a clarifying agent. Back to being a home brewer one of the first things we all learned was be patience. I don’t rush and release something thats not ready or not clear. In away i think thats where some Breweries think that its ok if the beer is a little hazy people like Hazy IPA. They won’t mind a hazy lager or other style. Now if you intended for it to be Hazy thats another thing. But if its because you rushed the beer that tells me a lot about a brewery… I made a French hoped Ipa 6.5% abv lots of Barbe Rouge and Mistral hops not to long ago. I crashed it for over a week at 30 degrees. The beer cleared some but still had hazy to it. So i continued to my crash till it was crystal clear. Total of 15 days is what it crashed for. My Patience paid off in the long the beer was exactly the way I wanted it to be clear bright and was something i could be proud of. It is a labor of love…Brewing.
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