Just poured a glass of beer from my first all grain batch - kegged it. Nelson Sauvin IPA and I must say it is lovely. Only problem is it is cloudy. Did the recirc in the mash tun till clear and then drained off mash tun whcih only tokk about 15 minutes (first time) then batch sparged - again 15 minutes to drain off. Got good rolling boil and chilled in about 20 minutes.
I did have problems connecting the out post from the keg and may have stirred up some yeast - bulk primed.
I realise that a lot could have gone wrong here but am I missing anything???
Thanks
Rob
chilling will help drop suspended yeast, any dry hopping done?
Any Whirlfloc, Irish Moss and what point added?
leave a couple of weeks cold condition and first two or there glasses will always have a crud on the bottom, the best glass from a kegs is the second last ;)
Thanks Ciderhead. Added Whilfloc at 15 minutes. Added sugar when kegging. Have done this before with extract brews but this was first all grain. I know it cannot be perfect first time out and really it does not make a difference to me if it is cloudy (some people like clear beer). Just trying to learn and see if I missed something.
Quotechilling will help drop suspended yeast, any dry hopping done?
Any Whirlfloc, Irish Moss and what point added?
leave a couple of weeks and first two or there glasses will always have a crud on the bottom.
Had it chilled since last thursday. Brewed about 6 weeks ago at this stage. No dry hopping and used about 80g of hops in receipe.
You see its so nice I will have to just have another glass now to see if that is cloudy ;)
QuoteThanks Ciderhead. Added Whilfloc at 15 minutes. Added sugar when kegging. Have done this before with extract brews but this was first all grain. I know it cannot be perfect first time out and really it does not make a difference to me if it is cloudy (some people like clear beer). Just trying to learn and see if I missed something.
Whirlfloc at 10 mins on your next one, it does make a difference
10 minutes it is so for next time.
more than likely its the crud from priming.
Your dip tube probably goes right to the bottom. it wil prob clear in a few pints time.
If you really wanted you could tip it over a few degrees so the crud slides down away from the end of the dip tube.
This has been in the fridge for about 2 weeks now. Still cloudy looks like chill haze. I think I may have sparged too quickly???
Could be chill haze but the main thing is it tasted spot on!