Clarity of Janets Brown?

[spiderwrangler]

No, doubt it was cloudy, but Tasty saying it hit a sweet spot with age was less about it being cloudy and more about the malt/hops hitting the perfect level of melding. Haven't had it next to a fresh bottle of the RR version, I live in the wrong part of the country, unfortunately. If someone wants to bottle up some RR JBA and send it to me, and then again in a year, I'd be happy to report back. The RR version was better than my accidentally imperial version (more of a brown IPA)...

[anday6]

I wonder how much the murkiness has to do with the roasted malt particulate that takes time to settle out of dark beers. Combine that with hop haze/poly phenols and you might end up with some major murk that would drop out after a little time in a fridge.

[ACESFULL]

What about using gelitan or filtering the beer? I also agree that as the last pint was poured off the keg was the best!!

[MNHazmat]

So I have another batch of JBA that I'm getting ready to dry hop now. I figure since Tasty is the master and he filters his beer I will dig out my never used plate filter and see what the results are. Duplicate the process right?

[spiderwrangler]

Does he filter? I know he has, but I think he'd moved away from it (and perhaps back again?).

[MNHazmat]

I thought there was a brief period of fining but then he went back to the filter. Maybe Mike will chime in on this?

[TastyMcD]

Does he filter? I know he has, but I think he'd moved away from it (and perhaps back again?).

I pretty much use gelatin on every beer. Once in awhile I'll filter if I need a beer to clear quickly.

My normal process now is to rack the still beer out of the fermentor into kegs that have a teaspoon of gelatin dissolved in a half cup of 150F water. I then hang a hopsack of dryhop by dental floss. I'll leave the keg(s) at room temperature for three days turning the keg(s) upside down on the second day. I then put the keg(s) in cold storage applying CO2 to start force carbonation. In 4-5 days I rack to another keg.

I've never had a particular issue with the JBA not clearing. Of course, I play close attention to water chemistry, have an excellent whirlpool result, external chill, drop the cold break before pitching, and use finings.

Tasty

[MNHazmat]

Tasty are you using the same water profile that you use for the pale ale on JBA?