weggl Posted July 8, 2011 Share Posted July 8, 2011 Made Full Nelson as per Muddy's recipe. I kept it above 18c for 2 weeks, the bottles are hard, it is now 3 weeks old but cloudy. Was yours cloudy Muddy?[pinched] Maybe its some flour out of the Crystal grain? See we now have spell check[crying] Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 9, 2011 Share Posted July 9, 2011 Nope mine wasn't at all cloudy - Just give them time (and stop shaking them [lol] ). Link to comment Share on other sites More sharing options...
weggl Posted July 9, 2011 Author Share Posted July 9, 2011 Nope, just looking, does thet have the same effect? Link to comment Share on other sites More sharing options...
LeonardC2 Posted July 10, 2011 Share Posted July 10, 2011 After reaching FG,did you give it a week to clean up & settle out more? That's a reason I see so many (even stateside)get cloudy beer. They're impatient to get to the drinking part to give the brew every chance to be great. Patience is #1 in brewing terminology. Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 10, 2011 Share Posted July 10, 2011 Spot on Leonard - But I'd go as far saying patience is #1 & #2. Link to comment Share on other sites More sharing options...
weggl Posted July 10, 2011 Author Share Posted July 10, 2011 Dearest Leonard and Muddy, I am not a complete dickhead, yet! But I\u2019m working on it. I gave them 10 days in my bottle incubator, at 21-22C. Now have been at room temp for 11 days, hard but cloudy. Link to comment Share on other sites More sharing options...
Matty A Posted July 11, 2011 Share Posted July 11, 2011 I think the moral to the story Weggl is to give them more time and they will clear and be good. Good things come to those who wait. Link to comment Share on other sites More sharing options...
Guest Posted July 11, 2011 Share Posted July 11, 2011 I gave them 10 days in my bottle incubator, at 21-22C. Now have been at room temp for 11 days, hard but cloudy. Have you chilled one for at least 4 days in the fridge? maybe just yeast still in suspension? Link to comment Share on other sites More sharing options...
AndrewJ14 Posted July 11, 2011 Share Posted July 11, 2011 For my two cents I would recomend a cold crash next time for the protein particles to get shock and join together, they then become too heavy to stay suspended and sink to the bottom. Dont cold crash until fermentation is complete tho. Link to comment Share on other sites More sharing options...
weggl Posted July 11, 2011 Author Share Posted July 11, 2011 I cracked one tonight, what a wonderful beer, taste that is. It was almost flat, head almost nothing with very few bubbles. I bulk primed this beer 184g sugar. I stuck a teaspoon of sugar in one tonight, lost about 100ml and put it back into the incubator, will leave for a week and see if it gets a head. If that works I will put a sugar pill in every bottle. Don\u2019t care if it stays cloudy because it taste so great. Warren Link to comment Share on other sites More sharing options...
Hairy Posted July 12, 2011 Share Posted July 12, 2011 Warren, in the end it is the taste that matters. If anyone asks about the cloudyness just tell them that is the style you intended. Dearest Leonard and Muddy, I am not a complete dickhead, yet! But I\u2019m working on it. That's the spirit, don't give up. It took me years to become a dickhead and it was worth the effort. Link to comment Share on other sites More sharing options...
weggl Posted July 14, 2011 Author Share Posted July 14, 2011 Yea Hairy, thats what i'll do, if they dont clear. I reprimed them all yesterday with one sugar pill and have put them back in the incubator. What has happened to the spell check that was working on this site 2 weeks ago?[pinched] Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 14, 2011 Share Posted July 14, 2011 I reckon they just need more time not more sugar - I'm glad you're a fan of PET Warren [rightful] Link to comment Share on other sites More sharing options...
weggl Posted July 15, 2011 Author Share Posted July 15, 2011 Only way to go Muddy! Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 15, 2011 Share Posted July 15, 2011 I just hope you don't end up with gushers once they carb up. A wise man once told that patience was a virtue...or at least I think that was the message? I didn't stick around for the full story [innocent] Link to comment Share on other sites More sharing options...
weggl Posted July 16, 2011 Author Share Posted July 16, 2011 I think 2 weeks at around 20c should have carbed them up ok. So i dont reckon I will have gushers. Will let you know the outcome. Warren Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 16, 2011 Share Posted July 16, 2011 PETs can take a little longer than glass...2 weeks is usually enough but 3 or 4 would be better. Link to comment Share on other sites More sharing options...
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