Cloudy Beer

This time I want a cloudy beer. As murky and opaque as I can get while keeping a relatively light color. I can’t find anything in the way of making the beer cloudy. Just people being worried about beer being cloudy.

Yeast in suspension is helpful, but I don’t want it to settle out eventually. Maybe a higher than normal mash?

Call Toppling Goliath!

For serious, though, maybe look up about how to get rid of chill haze and then not do those things? Make a wheat beer maybe?

A wheat beer has definitely been the prevailing thought.

I hadn’t thought of just googling what not to do and then doing it. Interested in what comes of this one.

Originally posted by drowland
For serious, though, maybe look up about how to get rid of chill haze and then not do those things? Make a wheat beer maybe?

Most of the things that cause haze, like protein, cause a mild haziness, not the turbidity you’re looking for, which comes from yeast. If you stick a hefeweizen in the fridge for a few weeks then pour it without agitation, it will, at most, be mildly hazy.

I don’t know of any way to make turbidity like that genuinly permanent. You could always use a strain with poor flocculation then agitate it before drinking it.

One way to get a pretty cloudy beer that would last a long time would be starch. Stick some grain in a bag and dunk it in the kettle for a bit at the start of the boil. That might do it.

Why in God’s name you would want to do these things is completely beyond me, but agitating yeast beer and adding starch seem to me like the way to do it.

I would add a bunch of flaked barley and/or oats to the recipe along with using a less floculant yeast. No kettle finings either, obviously.

Originally posted by GarethYoung
Why in God’s name you would want to do these things is completely beyond me

<&#59;i>&#59;Originally posted by GarethYoung<&#59;/i>&#59;

Most of the things that cause haze, like protein, cause a mild haziness, not the turbidity you’re looking for, which comes from yeast. If you stick a hefeweizen in the fridge for a few weeks then pour it without agitation, it will, at most, be mildly hazy

perfectly cloudy and brilliant with no unsightly clumps can be an achievement

Other tricks are to add baking flour to boil. It’s an old trick in homebrew books for making witbier look cloudy.