BeerBorg

My new summer wheat beer is the cloudiest beer I have ever brewed. I don't understand because it is exactly the same grain bill as beers I have made that came out as clear as store bought. Could it be the yeast?

Definitely could as well as the grain. What yeast did you use?
Even the smallest about of wheat malt I use keeps my beers partly cloudy. But, they clear up a bit more the longer they set.

Beer-lord wrote:Definitely could as well as the grain. What yeast did you use?
Even the smallest about of wheat malt I use keeps my beers partly cloudy. But, they clear up a bit more the longer they set.

I used the exact same grain bill as I used on this beer. And the same mash temperature

I used Mangrover Jack's workhorse yeast. It is absolutely delicious but definitely opaque if even that clear.

Can't get any clearer than that. I personally don't worry about cloudy beers but I'd try the same yeast in another beer in the future and see what happens.

I used it in the IPA that is in my fermenter right now. It didn't attenuate as well as I had hoped it would. But the flavor is great. No complaints there.

Yeast description I'm finding says that yeast is moderately flocculent and may require extended conditioning for it to fully drop out. So it probably hasn't done so is my guess, since you bottle and drink your beers pretty quickly.

I think often you are using Nottingham or S-04 right? Those floc out hard and fast, and leave very clear beer in their wake. They not only take themselves out of suspension but other stuff with it because they turn gelatinous like and almost work like fining agents in this regards, everything gets dragged into the trub. So if you want a crystal clear wheat they are good choices. Many other yeasts stay more "powdery" and don't take much of anything out of solution when they drop. That one might be more like that.

I use nottingham in my wheat beers and my IPAs. I use BRY 97 in my ambers. S04 in my reds, browns, and scottish ales. I use Windsor ale yeast in my stouts and porters. This is the first time I have experimented with Mangrover Jack yeast.