Cloudy Maris Otter - how to clear my EIPA

Ingredients
1

A couple years ago someone (Bluesman???) made a comments about Munton’s MO giving him cloudy beers.  I’ve got 10 gals of English IPA made with WLP007 and Muntin MO (and a bit of C40) that just will not clear up.  I make a lot of APA’s with this yeast and they usually drop pretty clear pretty fast but this one just won’t clear even with gelatin.  It’s been cold crashed for 2 weeks now.

So, short of filtering or waiting since I can’t do one and am too thirsty to do the other, any idea what would help this drop clear?

2

An opaque serving vessel?

just a thought. seems like I remember this discussion and it finally came down to wait it out or drink it cloudy.

3

How did you transfer the beer?  Have you moved the kegs a lot?  I love WLP007, it’s pretty much my house yeast.  The one issue I have with it is initially that yeast drops like a ton of bricks, but it you disturb it it takes along time to settle out again, for whatever reason.

Also, any dry hops?

I have heard about the clarity issues with MO, but I haven’t experienced any myself with MO.

Have you tried Biofine or isinglass?

Otherwise, my only suggestion is time. :wink:

4

Would that vessel, by chance, be red?

I have a small handful of these: http://blog.oktoberfesthaus.com/2011/09/12/2011-oktoberfest-beer-stein/, though I must admit they are not offical Oktoberfest ones.

5

We can’t seem to get Biofine here.  I’d love to try it but you have to keep it cold so I’ve never brought any back from the states.  I will order some Isinglass if it’s not clear by next weekend because I will be in the big city for a beer judging and can hopefully grab some.  Luckily I have no hardcore vegan friends with all the animal parts in this beer (sorry Jonathan).

I haven’t move the beer at all since I kegged it.  I wish that there was a sight glass on kegs because I have this picture of the top 6 inches being crystal clear as it slowly, slowly, slowly settles out.
Of course, if I could make enough beer that my EIPA’s could sit for 6 months it probably would clear up.

6

I don’t have a solution for this beer, but I have noticed a haze in a few of my MO beers as well recently.  I’m fairly certain it’s not the yeast because I’ve had beers made with NA 2-row drop brilliantly when using it.  I’m thinking of trying a short protein rest on my next MO beer and see what that does.

7

My last two beers with MO are brilliantly clear.

One (the most recent) was definitely with Munton’s. The other maybe Warminster Floor Malted MO or whatever NB sells as English Marris Otter (they don’t specify a maltster).  I can’t recall which I ordered.

Maybe I’ll pull a pint of the recent brew with Munton’s and check tonight, but I know the previous one had no haze whatsoever.

8

I think I’m using Crisp at the moment so it could be maltster specific.

I’ve brewed nice clear MO brews in the past but they were likely made with Thomas Fawcett.

9

http://www.homebrewersassociation.org/forum/index.php?topic=5175.0

this might help?

10

Try to do Protein rest next time.
Also prolong boil 90+ minutes and kettle clerifiers might help.