While some beers are meant to be cloudy, the look does matter for most brews.Here’s how to improve your beer’s clarity:
Chill haze is a condition in which malt-derived tannins and proteins clump together at low temperatures and make beer cloudy. The haze is fine, and once the beer warms up, it’ll go away on it;s own. But to get that clear appearance make sure you have a nice, rolling boil, followed by rapid cooling to pitching temperature. Kettle finings can aid this process.
The mash didn’t entirely convert:
Mash enzymes considerably convert long-chain starches into simpler sugars, but they time and the correct temperature to work. Doing this incorrectly could result in hazy beer. Conduct an iodine test to make sure the mash has fully converted each time.
When you pour a bottled beer into a glass, the last bit of beer should stay at the bottom (unless it’s a Hefeweizen). If you leave out the last bit of beer, your glass will look much more clear.
Using low-flocculent yeast strain
Some strains drop out of suspension more quickly than others. Switching to a more flocculent variety will help, but make sure you’re not sacrificing attenuation just for a clear look. Once and while a highly flocculent strain will drop before it has finished fermenting the wort.
Typically, cloudy beer isn’t a big deal, and just cosmetic. But if your beer is hazy everytime, look into one of these common issues to find out why.