Cloudy Wort

[Mark]

Made a best bitter over the weekend, pretty much all of which went smoothly. The pre boil wort was the clearest I've ever had, the problem came after the boil - it was cloudy! A whole heap of hot break formed, more than normal, this may have had something to do with a small amount of Australian wheat malt I put in the mash. There was bugger all trub and I used Irish moss, but this made no difference.

Does anyone know what might cause this? Would it be the wheat malt? Or something I did/didn't do?

[Reviled]

IMHO I dont reckon having a clear or cloudy wort affects the finished product all that much, you can have a clear wort and a cloudy beer, just like you can have a cloudy wort and a clear beer.. Theres so many factors!

[Mark]

Agreed, it's not something I'll loose sleep over, it's just a bit strange. I've never experienced a wort "clouding up" during a boil.

[denimglen]

How do you chill? May be cold break? Or was it a sample taken during the boil?

Irish Moss is kinda shit I reckon, I reckon the refined products like Koppafloc work a little better.

I wouldn't worry too much until the beers finished and serving, then if it's still cloudy or you have off flavours look back then.

[Mark]

Chilled with copper immersion chiller, probably took about 15-20 mins. Must be cold break as I didn't take a sample during the boil, but there was plenty of crud floating around. Yup I'm not gonna stress about it, just curious more than anything.

[James P]

I no chill, and although the wort is a little cloudy, after finings it clears up nicely.

[Barry]

Yep same with me James. No problems with finished beer clarity at my brewery as Reviled and Martin will testify.