Crazy hazy beer--is single sack of Marris Otter to blame?

Brewing Processes
1

I normally don’t care too much about beer clarity but that’s because my beers generally clear  pretty well even without fining.  However, my last 30 gallons of beer have been a hazy mess and I was starting to question everything in my process, trying to figure out what changed.

Finally I stumbled across this thread started by Kai (https://www.homebrewersassociation.org/forum/index.php?topic=5175.15)
and everything fell into place. All my hazy beers can be traced back to a single sack of Gleneagle MO malt!

So my question is–do others have any experience with MO being particularity hazy?  Are other UK malts equally prone to this and if not, what cultivars might be less prone to this?

Thank you for any help.  I’m happy that I (might) have stumbled on the solution…

2

I’ve never used that maltster’s malts so I can’t speak from experience with it, but I have heard and read accounts of some MOs causing haze. The last MO I used was Munton’s - not my favorite MO but it cleared out brilliantly. I assume your process and pH control is sound?

3

Well, I always doubt myself  :slight_smile:

My current haze issue even prompted me to buy a new pH meter as I was beginning to suspect that pH might be the culprit. It wasn’t  :o

The beers are otherwise great, but I’ve never encountered this degree of turbidity.

4

Fining with gelatin no help at all? It’s probably not a coincidence that this issue started with the bag of MO, especially given the pH control.

5

Nope.  Nor did isinglass.  :stuck_out_tongue:

I also didn’t try a protein rest (although Kai did).

6

Gelatin should help to a good extent. I’ll be curious to see how it turns out if you do. Good luck.

7

I have seen that some recommend a protein rest with some maltsters’ MO. I have never used one and don’t feel that it benefits the beer. With that being said, I have experienced some considerable haze (even with gel finings and a long cold conditioning) using Simpson’s Golden Promise earlier this spring. Blatz on here also experienced the same with this malt as well. Nothing like a persistent haze that annoys the crap out of you even after you try all the usual tricks.

8

+1 to skipping the protein rest - most any malt available to homebrewers nowadays is pretty highly modified and doesn’t need it. A protein rest can even be detrimental to foam quality in highly modified malts.

9

I meant to convey that I had tried both gelatin and isinglass.  8)

10

Ok, gotcha. Well that sucks. That’s a maltster I’ll know to skip.

11

It could be that this malt is under modified, or maybe the sack was. Do you have the batch info to look it up?

12

What yeast was used?

Was the beer dry hopped?

How cold is the current storage temperature and does the beer clear when you warm it?

13

I have the lot number I think  Where would I go to look that sort of think up? The Gleneagles MO is sold by  Crisp.

14

https://bsgcraftbrewing.com/MaltAnalysis

15

I was going to say that, without a malt analysis it would be hard to determine it is the malt’s fault. But as usual you all beat me to it. Anyway, I have never had a problem with Thomas Fawcett Maris Otter but I have never used the maltster in question.

16

I use Crisp MO as the base malt for almost all of my beers. I have never had a problem with clarity. I use a whirlfloc tab 15 minutes before flame out. Most of my beers are lagers also so maybe the extra conditioning helps too.

17

I had a bag of Crisp MO that stuck every time. I thought it was me until I got a new bag.

A deep dive on the inter webs will show that many maltsters use a “Blend” and label it MO. This has happened due to warm Summer’s giving higher protein MO.

You might try a combo of gelatin and polyclar to clear the beer.

18

This makes sense. Hence, more haze.

19

Thanks!

Looks like my batch of malt (SS4324) is within range for what data are reported.

20

Haven’t tried polyclar but might this next go-round.

Mine is Crisp as well. I’ve never been so anxious to run out of a base malt!

I’m beginning to more-and-more believe what Jamil says:  homebrewers get the sloppy seconds when it comes to malt and hops.