This is my 6th brew using 100% RO water along with Bru’n Water. They all have been good beers and clear very well even without gelatin except my lager. Today is day 8 with gelatin and it is still very hazy. I can’t figure it out. My ESB cleared almost bright without any gelatin at all. Is it the yeast? ( WLP833 ) or the recipe? Canadian 2 row, along with 8% munich 6. No pic, but it looks like pea soup.
Depending on how you mashed if you extend it longer you may have extracted the tannins and polyphenols from the grain husks and that will make your beer cloudy. If you had oxygen in your beer during the transfer it’ll bind with the phenols make it cloudy. At this point the best way to get those polyphenols is to use the polyclar also known as PPVP
In Ypsilanti MI there is a brewery supplier named GW Kent, which has the import rights to Durst Malz. Herr Durst would visit, and back in the day got to know the brewpub owners in Ann Arbor, Arbor Brewing. He gave them the lager yeast we know as 833. Jeff Renner got it,and homebrewed with it. He sent it to White Labs, and they cleaned it up, and marketed it.
Now without DNA testing we don’t know, do we. Where did Herr Durst get it? If you have Jahrhundert from the tanks, there is yeast in it. If one is around a certain part of a brewery, yeast can be “requisitioned”.
As an aside, a brewer here in MI tells a story from years back, when he toured a brewery in Germany with open fermenters. One guy on the trip was from Stroh’s lab, and said “do you want some yeast”. The guy pulled out a handkerchief, stuck a finger into the krausen, and wiped it on the handkerchief. Back in the states sometime later, the guy said “I got some yeast for you”. The cells on the handkerchief survived and were cleaned up and cultured up in the lab.
I told that last part as the new brewery with unitanks was built in 1999. Arbor opened in 1995. So did the yeast come from open fermenters in the old brewery? Like I said, DNA testing would tell the true answer.
Yes, I believe I have seen that in the old HBD archives. I got my info from my contact at Ayinger. Yes, I have had Jahr straight from the teet, its magical.
I used the " yellow balanced " profile from Bru’n Water. My Blonde ales fermented with US-05 and Nottingham cleared fine with the addition of gelatin. I am thinking on searching for another lager yeast with a " high flocculation ".
