Clarity in Marris Otter Ale - Page 2 - HomeBrewChatter.com Home Brew Forum

Big_John · 02-25-2010, 07:50 PM

Quote:

Originally Posted by blacklab

I use MO for the base of 90% of my beers and have never seen this problem. Doesn't mean you're not though. Cold crashing always clears it right up for me. [size="2"][size="3"]You could also add gelatin to the secondary.

+1...try using some gelatin. It's very cheap to use and both fast and effective.

blacklab · 02-25-2010, 09:06 PM

Quote:

Originally Posted by Big_John

+1...try using some gelatin. It's very cheap to use and both fast and effective.

And if it doesn't work, you'll know a lot more about your problem. Haze is generally due to proteins in suspension. Gelatin attaches to those proteins and pulls them out of suspension. If it doesn't work you'll know you're dealing with something else, I think. My .02.

Houblon · 02-26-2010, 06:08 PM

Change your water for the next brew to rule out that as the cause of the problem.

BlindLemonLars · 02-26-2010, 07:42 PM

I use MO and S-04 in my ESB and mild, and both get crystal clear with no finings. (Well, other than whirfloc in the boil.) Just drank the mild last night, you could read the newspaper through it.

Budzu · 03-01-2010, 03:07 PM

I think there might be something different about something in maris otter, as opposed to a regular pale malt. I did an identical recipe once with Rahr pale as base, then with munton's maris otter. My process was identical but while the rahr version came out very clear, the MO was significantly hazier.
Surely both CAN come out clear, but the process I used gave me different results with each malt.
I used single infusion at 150, decocted for mashout, chilled with an IC, and manually whirlpooled. Both were dry-hopped.
Actually the experiment made me prefer the normal pale... the MO was comparatively "messy" tasting.

PseudoChef · 03-01-2010, 03:18 PM

I get doughballs like you wouldn't believe whenever I use Marris (TF). Doesn't happen with any other malt.

flyangler18 · 03-01-2010, 03:22 PM

Quote:

Originally Posted by PseudoChef

I get doughballs like you wouldn't believe whenever I use Marris (TF). Doesn't happen with any other malt.

You're not alone.

Brewingchick · 03-01-2010, 03:24 PM

Quote:

Originally Posted by PseudoChef

I get doughballs like you wouldn't believe whenever I use Marris (TF). Doesn't happen with any other malt.

Yeah, me too! I think Flyangler and I talked about it happening to him in the past.

One thing that I'm wondering about is conversion. Are you possibly getting incomplete conversion, and hence a starch haze in the MO beers?

What kind of mash schedule are you doing? Any testing for conversion?

BlindLemonLars · 03-01-2010, 07:40 PM

Quote:

Originally Posted by Brewingchick

One thing that I'm wondering about is conversion. Are you possibly getting incomplete conversion, and hence a starch haze in the MO beers?

That's a good point, I believe MO has a considerably lower DP compared to regular 2-row. Could be an issue if a lot of unmalted grains are being used.

blacklab · 03-01-2010, 10:52 PM

So I guess one possible solution is 'Stir harder, bitch!'

02-26-2010, 06:08 PM	#13
Houblon Senior Member Join Date: Feb 2010 Location: Hot & sweaty Fla. Posts: 479	Change your water for the next brew to rule out that as the cause of the problem. __________________ MyBrewPics Amsterdam & Belgium beerpics Amsterdam webcam

02-26-2010, 07:42 PM	#14
BlindLemonLars Terrorist Baby Join Date: Dec 2007 Location: Encino, CA Posts: 2,283	I use MO and S-04 in my ESB and mild, and both get crystal clear with no finings. (Well, other than whirfloc in the boil.) Just drank the mild last night, you could read the newspaper through it. __________________ FERMENTING: Honeydripper Hefe, Apfelwein KEGGED / BOTTLED: Squeeze My Lemon Summer Blonde, High Yellow Strong Belgian Ale, Irish Red Ale, Canned Heat Wee Heavy ON TAP: Ó Flannagáin Extra Stout, Little Wing Pale Ale, Apfelwein ON DECK: Ó Flannagáin Extra Stout, Cold Shot ESB, Little Wing Pale Ale

03-01-2010, 03:18 PM	#16
PseudoChef Mmmmmmm...so meaty. Join Date: Jun 2008 Location: NashVegas, TN/Sometimes Forest Park, IL Posts: 5,383	I get doughballs like you wouldn't believe whenever I use Marris (TF). Doesn't happen with any other malt. __________________ "Logic is not a reverend's strong suit." - adrock

03-01-2010, 10:52 PM	#20
blacklab Rocket Sauce Join Date: Oct 2008 Location: Portland, OR Posts: 3,851	So I guess one possible solution is 'Stir harder, bitch!' __________________ Meadow Camp Reduced Gluten Brewing Co. Primary: n/a Bottled/Bright: Kitchen Sink Sorghum IPA / O'Flan Standard Stout / Oud Bruin Barrel Brew / Old Vine Zin #1

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03-01-2010, 03:07 PM	#15
Budzu Junior Member Join Date: Feb 2010 Posts: 3	I think there might be something different about something in maris otter, as opposed to a regular pale malt. I did an identical recipe once with Rahr pale as base, then with munton's maris otter. My process was identical but while the rahr version came out very clear, the MO was significantly hazier. Surely both CAN come out clear, but the process I used gave me different results with each malt. I used single infusion at 150, decocted for mashout, chilled with an IC, and manually whirlpooled. Both were dry-hopped. Actually the experiment made me prefer the normal pale... the MO was comparatively "messy" tasting.