Ok my beer, not coffee.
Bottled a batch yesterday using BRY-97 for the first time.
It was a haze monster. Haziest beer I’ve ever made.
Was this BRY-97 ?, or something else ?
I don’t mind hazy beer, want to understand where it came from.
Thanks
I use BRY-97 fairly often and have always found it to produce clear beers given a reasonable amount of time. If you want anything other than blind speculation as to the cause, you’ll need to post the recipe and your process.
I also don’t have cloudiness issues with BRY97
Process is exactly the same for all batches done prior. Variables noted below.
BRY-97 (Never used before)
3 week ferment @65 degrees.
80% Vienna
20% White Wheat
90 Minute Mash (first time doing 90 minutes)
60 Minute Boil
Centennial-Whole (9.5) (Never used before)
Amarillo-Pellet (7.7) (Never used before)
Simcoe-Pellet (12.7) (Never used before)
60 min = .5 oz Centennial
45 min = .5 oz Centennial
30 min = .5 Amarillo
20 min = .5 Simcoe
Flame-out = .5 each Amarillo, Simcoe
During bottling yesterday a heavy haze was noticed.
“given a reasonable amount of time”
Perhaps after 3 weeks bottle carb/condition it will settle out ?
My current guess, yeast is in suspension, did not pack down well in fermenter.
I would bet it will settle out in the bottles…did you cold-crash the beer prior to bottling?
Not sure what a haze monster is, however wheat malt will produce some haze.
I use Bry-97 ~90% of the time. I guess you could say it’s my house strain.
When I keg the beer is never clear.
A few things I think help the clarity: 1) floating dip tube. As the beer clears from top to bottom I can begin drinking clear beer while the entire volume closer to the bottom might not be clear yet. The one keg that I have without a floating dip tube takes longer to get a clear pint. This will be N/A for bottling. 2) pH. I find that if I hit ~5.4 room temp pH in a sample taken at 20 min I get brilliantly clearer beer than if I miss the mark. 3) time. It does take a few weeks to get the brilliantly clear beer but it hasn’t failed to clear for me yet.
Your recipe looks great to me. I mash 90 min and boil 60 as well. 20% wheat might cause it to be hazy as well. I rarely (if ever) use wheat malt.
Guess as soon as I get through this batch of slurries I’ll have to make a BRY batch to see if I remembered correctly or not
No, I bottle at basement temps, right now 64
It’s hiding under your bed and waiting for you to fall asleep.
One batch was 50% white wheat, and nowhere near as hazy.
I like white white, not red, but I agree 20% is too much, subdues the vienna too much. Reducing to 10% next 2 batches.
90% Vienna, 10% white wheat, one batch all simcoe hops, another with all armarillo hops.
I did a 100% vienna and loved it. It had a slight bite ? to it, white wheat seems to do the trick.
I tried red wheat in a few batches at different percentages, and didn’t care for it at all.
White wheat to me, seems to soften the edges ? but adding a mild taste, unlike red wheat which is harsh to me.
You were correct, haze substantially subsided, beer is getting clear.
You can see a layer on the bottom of the bottles.
This morning bottled a second batch using BRY-97.
Same thing, very murky from what I’m use to seeing when bottling.
Of all the yeasts to choose from, why do you mostly use BRY-97 ?
Thanks
I like Bry-97 because it has a neutral flavor letting the hops and malt shine, it takes a week to ferment my avg 1.056-ish beers which fits my pipeline, it finished the job taking me to the 1.010 neighborhood consistently, and it’s clears very bright.
Exactly. I far prefer it to US05
I was perhaps too quick to judge this yeast.
It was like a muddy river bottling, but looks like it might be my clearest yet.
An early sampling will be in 1 1/2 weeks.
I forgot to add: Through expression of a β-glucosidase enzyme, Bry- 97 can promote hop biotransformation and accentuate hop flavor and aroma. I’ve not dabbled there yet but I have plans to.
Whoa, that’s a couple of high point scrabble words there.
I’ll get back to you on that one.
It’s just a fancy way to say the yeast has an enzyme that can enhance hop flavors if the hops are added to active fermentation.
Hand crafted in the TN Valley
I don’t dry hop. You brought to my attention a procedure I was unaware of, and will do.
It’s perfect for my process. Wort, yeast, (and now hops) tossed in fermenter, not
touched for 3 weeks, pop airlock then bottle.
4.25 gal
7 lbs Vienna
1 lb White Wheat
50 min .5oz Amarillo Pellets (8.5AA)
35 min .5oz
25 min .5 oz
.5oz Tossed in fermenter with wort & yeast.
Will use one of the two yeasts I have on hand, US-05 or S-04.
Thanks