user 338926
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- Joined
- May 1, 2023
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Here is a necessary piece of my Brew Day equipment.My question to you is, how do you clarify the beer? Cold crash after fermantation? I don't have any way as of right now to do that, unless I put it in my serving keg and stick it in my kegerator and let it set for a length of time.
That spatula is what I use to scrape the top of the beer both before it gets to a boil, as soon as it gets to a boil, and then basically the whole time that it's boiling. I am scooping foam and getting rid of the loose protein absolutely all the time. I also use a propane burner and I boil the hell out of that wort. It's pretty rare for me to not have at least a mild boil over, but you have to boil it super hard to get all that stuff to come up to the surface in the foam so you can get rid of it. Do that and you're clearing process becomes easier.
Then yes, cold crashing also. But a lot of times I don't cold crash until after it's kegged. I do what I see some people here call a mild crash or something like that, lower it to about 60 to slow the yeast down the last little bit and then keg it. The idea being to try to not have it suck air back in and get oxygen to it when you lower the whole fermenter down to 35. Once it's in the keg, I take her right down to 32 or sometimes 30, 29, don't care, it can't freeze and even if it does a little bit, I still don't care. I want it clear. Not every beer, but the beers that are to be clear, I want them clear. That said, every beer I make I boil as hard as I can possibly make it boil. At least for a good 10 minutes I have it going to where I've got to have my hand on the valve to cut the flame.
I did a double decoction today and that's my first ever time for one of them. It was astonishing how clear the work was after I left it sit in the kettle for a while. I was also using one of those bucket filter things the guys talked about in another thread. First time for that too. Now that is not very clean, but boy was the stuff at the top and really down to about the last half inch in the kettle it was clear as a bell. Much more stratified than I have seen with my previous single infusion mashes.