Learn to Clear Your Homebrewed Beer

Now that you have learned to brew your own beer and have been waiting for about a month for your beer to be done brewing, you may be thinking that you would like your beer to be a little clearer.  Your beer being hazy will not actually change the taste of the beer, however it will not look that appealing and if you offer it to friends or family, you know there is a high probability that they will turn it down.  No need to worry there is actually a few different ways to clarify your beer that work well and will not change the flavor.

The reason your beer becomes hazy is due to infection, the introduction of foreign particles into the bottles, and mainly yeast cells and non-microbiological particles.  Many times the yeast does not settle out of the beer, depending on the yeast strain, there will be fluctuation that produces problems when settling.  The bigger problem of the two is the non-microbiological particles because they are harder to remove from the beer.  Also, non-microbiological particles are proteins, lipids, carbohydrates, and/or metal ions that are produced and should be removed in each stage of the brewing process.

Also, when brewing all-grain beer the clarity does get affected by the fine dusty starch and husk particles.  These are created during the milling process.  However, you can remove these particles through sparging and recirculating the wort through a mash bed prior to run off.  During the wort boil, proteins coagulate.  When a successful boil takes places there is a more efficient coagulation of proteins that occurs and these then create large flocs.  These larger floc are easily removed and the removal of poly phenolic material, this reduces the haze that occurs during chilling.  The most successful boil begins with a high wort pH and enough proteins present.  Boil around 215 degrees F for an hour.  Also, you can try using clarifying agents near the end of the boil to help remove additional particles for a clearer beer.

Next, the cooling of the wort can cause the proteins to interact with poly phenols.  There is a cold break that occurs and during this cold break it is very important that there is enough precipitation as possible. This can be done through rapid wort cooling.  You will force cool the wort at 50 degrees F; this will create the break you are looking for, with a precipitation of 32 to 41 degrees F.  Cooling the wort until it is slushy is best, this will reduce the need for clarifying agents. 

Then, when fermentation takes places there are a few different physical changes that happen and this can produce particles.  First the yeast reproduction creates more yeast cells and a lower pH that facilitates the interaction of protein and poly phenols.  When the alcohol level is increased the viscosity is decreased.  The longer you wait to drink the beer the clearer the beer will be.

The best clarifying agent to use is Irish moss; it is seaweed that is gathered along the North Atlantic.  Sometimes it is also called carrageen because this is the active ingredient.  Use 1 teaspoon per 5 gallons of wort, added during the last 15 minutes of the boiling process.  There is also a similar product called Whirlfloc that comes in a tablet and you use 1 per 5 gallons.

Using any of these methods will help to produce a clearer beer that also has more appeal.