General homebrew discussion, tips and help on kit and malt extract brewing, and talk about equipment. Queries on sourcing supplies and equipment should go in The Store.
The yeast in the bottle sticks to the bottom of the bottle making your beer clearer. Or at least thats what i have read and the reason why i do it! Guess its also the same as cold conditioning on a smaller, shorter scale......
Bang on. Not only will the yeast settle out but, to an extent, protein haze will also settle out better with the lower temperatures.
I like to leave mine in the fridge for atleast a week before drinking. Well I try
I'd vote temperature control #1. All malt is good but a little dextrose doesn't hurt IMO.
Protein Haze does not settle out over time, infact the longer you store cold the worse it will become. Protein Haze is usually only a problem for AG brewers, who haven't taken precautionary steps to remove it (you should add irish moss, koppafloc or whirl floc) to aid precipitation during the boil. It isn't usually a problem with K&K.
If you have it in an AG beer you can treat your beer with polyclar then filter.
AC
Aussie Claret, you forgot to underline & bold the "to an extent" before it
Sorry "haze" was probably the wrong word. But cold conditioning / lagering will drop proteins & the like. Its the whole point of Lagering.
Last edited by chris. on Monday Oct 08, 2007 8:55 pm, edited 1 time in total.
Beg to differ, proteins that cause chill haze don't drop out of suspension during cold conditioning. Not to any extent.
But yes you are right about yeast dropping out of suspension when cold conditioning, lagering allows the beer to mature.
If it's chill haze you'll have to treat with polyclar and filter to remove it. If you pour a glass of beer that you think has chill haze, allow it to warm, if it clears when warm it's chill haze, if it doesn't clear then it's not chill haze.
Oh and leaving excessive proteins in the beer will limit the "shelf" life of the beer. Don't store it too long.
AC
There's nothing wrong with having nothing to say - unless you insist on saying it. (Anonymous)
I find my all grains are clearer than when I was extract brewing (quality of extract perhaps? better technique?)
For me, the small amount of chill/protein haze I get does clear with cold conditioning over time, but it does take some 6 weeks. I did have one that was quite hazy and only marginally cleared with conditioning, but it was still better after the conditioning.
Something else I've noticed is that all my lagers end up clearer than the ales. Wonder if the lager yeast eats up some of that protein? Anyone know?
Cheers, Ed
So the bartender says to the horse "Why the long face?"
