What are you brewing?

[nzbrewer]

Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

[jt]

I reckon SO4 and some patience will clear it ok - if it's really taken off like that, clear beer by Wednesday ... well, maybe Friday

[denimglen]

Taste it at a couple of weeks, that'll let you know if it needs a dry hop.

You don't really need a starter for dry yeast, just rehydration, or more packets if you need more yeast. But each to their own.

I've heard people leaving their whirlpools for like 10 minutes and then running off. Doesn't work for me. I need at least 45 mins but usually let it sit for an hour. Is crystal clear by then. I wouldn't bother with a wine filter, an extra week in primary is cheaper ;-)

[Doublehoppy]

"Only late hops in this one. An idea I found on the Mr Malty site".

Let us know what you think of that. I did the same with an English Summer Ale - all Styrian Goldings to 28IBU at 15 minutes or less. Has a great aroma and flavour, although maybe lacks a touch of bitterness to round it out. Not sure, may be just the power of suggestion

[Simon David kelly]

Tasting quite nice .... there is bitterness which i think will round out to a smoother finish, it's a little harsh currently.

[Simon David kelly]

I've hit target FG already ... pitched Sunday morning at 8 and I hit 1.014 this evening at 6 ... that's 34 hour hours by my crap math ....

Anyone tell me what the slight harshness in the bitterness is that I'm tasting?

My temp gauge is telling me I averaged 24.5C with a high of 25.5C and a low of 23C ... what's this going to have done to the beer and is it going to be ok to leave a this temperature for another 5 days?

I was thinking of mixing up a little geletine and stiring it in to help clearing the beer. Would this be a good idea, or shall I wait till after I dry hop?

[jt]

how does it look ?

[Simon David kelly]

Still a little mirky but lighter than when it went in the fermenter ...

[jt]

Lighter or clearer ?

usually you'd raise SO4 a couple of degrees for a day or too at the end, considering that you've fermented so high, it might not be a good option - open to other SO4 or the more knowledgable here.

I'd go with let it do it's thing til it clears - at a much lower temperature

[Simon David kelly]

Clearer I think, lighter because it's clearing ...

[James P]

Most of my beers are damn near drain pours if I thought the initial taste was any indication of the final product. After a month the harsh bitterness from the hops smooths out and presents a good, if not great beer.

If you find you still have an astringent husky flavour I would recommend you check your temperatures, and ensure you are not over spraging the grain and extracting tannins or pushing the pH under 5.2.

If it were me I'd get the temperature down around 18~20 and leave it for a couple days then gelatine the little buggar for 2~3days @ 2C, that will give you a clearer beer.

[Simon David kelly]

I can probably get it down to 8C at the lowest. Is that low enough?

[James P]

The lower the better 4C is widely used in the states (40F), I guess I have always used the 0~2C for lagering so it made sense. I'm sure I read some literature around which describes the best temperature to get the yeast to flocculate and drop from suspension... but I can't find it ATM. :/