How come my lagrs are cloudy?

[gnkrush (Pi)]

Lagered an Oktoberfest 96 days, and a Boh Pils 40. They both seem hazy. They’ve been at 31*F the whole time. What’s up?

[morticaixavier]

does it clear up if you let a sample come up to room temp?

[gnkrush (Pi)]

@morticaixavier

does it clear up if you let a sample come up to room temp?

Yeah, a little.

[morticaixavier]

that’s chill haze. a combination of that and permanent haze. I THINK that has to do with mash pH but more details might be useful. did you use floor malted pils for these beers?

[gnkrush (Pi)]

@morticaixavier

that’s chill haze. a combination of that and permanent haze. I THINK that has to do with mash pH but more details might be useful. did you use floor malted pils for these beers?

Floor and carafoam in the Pils 20 min. protein rest; 60min. @152; Mash ph 5.45; fly sparged down to 1.008.
O-fest: Munich and vienna; mashed at 158 45 min.; mash Ph5.2; sparged down to 1.019

[majorvices]

There’s no reason lagering that long that that would be a yeast haze, it is almost certainly a protein haze. How are you checking your pH?

[gnkrush (Pi)]

@majorvices

There’s no reason lagering that long that that would be a yeast haze, it is almost certainly a protein haze. How are you checking your pH?

Hanna Ph meter.

[majorvices]

@majorvices

There’s no reason lagering that long that that would be a yeast haze, it is almost certainly a protein haze. How are you checking your pH?

Hanna Ph meter.

Well, if it is any consolation I had a six packs of Paulanor Salvator that had obvious chill haze issues twice in the last 4 months.

[wort-h.o.g]

@majorvices

@majorvices

There’s no reason lagering that long that that would be a yeast haze, it is almost certainly a protein haze. How are you checking your pH?

Hanna Ph meter.

Well, if it is any consolation I had a six packs of Paulanor Salvator that had obvious chill haze issues twice in the last 4 months.

That’s funny you mention that about salvatore. I had some last month and thought the same thing about the haze…wasn’t sure if it was my eyes and the alcohol making it all fuzzy[emoji15]

[markpotts]

Do you know the calcium level of your liquor?
Lack of calcium can bring about haze issues.

[system]

What yeast?  I find that 833 clears a lot slower than 830.  If I don’t fine, it’s noticeably clearer after 12 weeks than 6.

[beersk]

@narvin

What yeast?  I find that 833 clears a lot slower than 830.  If I don’t fine, it’s noticeably clearer after 12 weeks than 6.

I would think that long at 31F would be clear though. All beers clear eventually.

[ynotbrusum]

I’ve had beers that didn’t clear at 8 weeks, but then were Crystal clear at 12…sometimes that yeast hangs in suspension for crazy long with lagers.  Others cold crash clear in 6 weeks grain to glass.  Sometimes the same strain but different generation, too.

[beersk]

@ynotbrusum

I’ve had beers that didn’t clear at 8 weeks, but then were Crystal clear at 12…sometimes that yeast hangs in suspension for crazy long with lagers.  Others cold crash clear in 6 weeks grain to glass.  Sometimes the same strain but different generation, too.

Yep, that’s my experience too. Some beers just take longer to clear, but they all clear eventually. I’m just impatient…

[gnkrush (Pi)]

@narvin

What yeast?  I find that 833 clears a lot slower than 830.  If I don’t fine, it’s noticeably clearer after 12 weeks than 6.

Its the 830; added Gypsum and CACL to RO mash and sparge water.

[ynotbrusum]

There is something to the calcium deficiency issue, though - at least 40 ppm is suggested, IIRC. But yeast is my first thought. And if you added CaCl and or gypsum, you should readily reach that level.  Lastly, pH should be a bit lower - between 5.2 and 5.4, preferred.  Those clean lagers are just not forgiving at anything other than optimal levels for just about everything. But I like them.