It’s quite possible that we have the same problem. From the looks of it haze with MO is hit or miss. Jamil mentions MO quite a bit but never complained about it being excessively hazy.
The haze does respond reasonably well to fining with gelatin. I’d give that a try.
Kai
I’ll keep that in mind for the next batch. I tend to use MO as my base in British styles a lot and have not had that problem before. Should it happen again, I’ll whack it with some gelatin. I’m usually not too terribly concerned with the cosmetics - just as long as it tastes good, but I am a perfectionist 
Kai - are you adding whirfloc/irish moss to the boil at all ? Your initial comments seem to indicate “no”, and if so I’d be curious on why not.
I use Irish moss in my british bitters done with MO and still have some haze, but I’m not really trying to clear it and I get it on tap fast. It does clear with time in the keg at cold temps, those last few pints are pretty clear.
Just brewed an all Crisp MO IPA over the weekend - the boil looked like egg-drop soup, something I’ve not seen since last brewing with a larger % of Vienna malts. It got me about the possible excessive protein that’s been suggested. I also used a medium flocculating yeast, so might be hard to ultimately tell what the culprit was if it turns out cloudy.
At any rate, kegged in the fridge, my guess is it will be clear as a bell in 1.5-2 wks. Will see if I’m right…
I have stopped using it a while back and didn’t see a change in my beers. When I brew with this malt again I’ll have to give it a try.
Kai
So to resurrect an old thread, I brewed up a bitter yesterday using Crisp Maris Otter. I had lots of dough balls at dough-in, followed by significant protein coagulation by the end of the mash. Runoff was very cloudy, even after roughly double my normal vorlauf. I also noticed a much larger volume of break at the end of the boil. I used Whirlfloc in the boil as I always do. Normally when I brew a 6 gal batch, I get 5.25-5.5 gallons into the fermentor, leaving most of the break material behind. This time I barely made 5 gal. And, of course, the wort was cloudy going into the fermentor. I’ll report back after fermentation is complete, but I’ll be going out to pick up some gelatin in the meantime.
I am waiting for your results.
With our club’s recent bulk buy I bought a bag of Bairds Pale malt. The malt analysis sheet lists the barley cultivar as Maris Otter. I picked this malt b/c it had the lowest average protein content compared to the other pale malts. Protein is 9.8 % (10 – 12% is typical for other malts) and SNR is 45% (data sheet)… My hope is that with these numbers I will have no haze issues.
The first batch, an IPA, is fermenting right now.
On the other hand, the batch of Fawcett&Son MO, the same type of malt that gave me problems before, that was bought at that bulk buy has 9.6% protein and 41% SNR (data sheet). My batch had 36% SNR and I don’t remember the protein content. Based on this the current F&S MO batch may not show this problem.
I’ll have to check who in our club bought this malt.
Kai
By the way, Kai, I just tried the gelatin in a pair of finished, carbonated beers, a porter and schwarzbier, identical malt builds, with Crisp Mo as the base, brewed with soft, calcium deficient water, single infusion, unknown ph, except that 5.2 was used, and both had haze. After just a few days, they were clear, and the flavor improved as well. Thanks! Super, easy remedy.
My bag is evidently one of these cloudy ones too (Crisp MO - meant to check the lot no). Was reserving judgement as the first beer I made was fermented with US-05 which is not a good flocculator, but my current Old Ale fermented with 1318 (highly flocculant) is still very cloudy after 5 weeks in primary.
Gelatin worked a charm for me for the US-05 - now a very bright, brilliant beer. Appears I’ll be doing the same for the Old Ale as well.
I recently had a haze problem in a beer brewed with marris otter malt. I brewed a mild (OG 1.037 156f infusion with mashout) and this beer has a very bad permenant haze. I cold lagered the beer in a keg for three + weeks and saw no clarification. I have been all grain brewing for years and have never seen a haze like this. I cant say the malt was the only factor in causing the haze though because I brewed other beers with it that cleared up nicely.
I have a mild on tap that I used TFMO for the base malt and WLP002 for the yeast. The beer had a little haze at first but cleared up very well after a few weeks. I use this malt as a base for most of my ales and have seen haze issues on and off. I use gelatin if the haze gets on my nerves.
I have never used gelatin. How much? and when?
I followed the procedure I found in an archived thread (note the usefulness of the SEARCH feature above :)), by ‘blooming’ one tsp unflavored gelatin in ~8oz water at ~170f degrees - and stir gently into the beer with a sanitized implement.
Note: gelatin only works in combination with cold. I just learned (again through this forum) that gelatin won’t clear a beer at room temp.
I kegged this beer a couple days ago, and as expected, it was still a bit hazy, although not as bad as I initially feared. I used WLP005, and based on past experience, it should have been much clearer coming out of the fermentor. I added gelatin to the keg yesterday, so hopefully that clears it up.
I now have a bag of Baird Pale Malt that happens to be MO (I thought it wasn’t) and I selected it for its low protein content. The first beer made with it, an IPA fermented with WLP001, doesn’t want to clear either. Am I cursed with getting “hazy” MO malt? I can male beers from Pilsner malt and they drop clear pretty quickly.
Kai
Darn it. I just got 55 lbs of Munton’s MO. Wish I’d read this first.