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Postby ragin_cajun » Sun Feb 22, 2009 3:56 pm

Do you think that clarity of the final beer, after it's truly finished in the keg and in a pint glass, has anything to do with recirculation time when mashing?
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Postby aleguy » Sun Feb 22, 2009 5:15 pm

NO! Recirculating your mash is sometimes blamed for lack of flavor, but clarity is a function of proteins and yeast flocculation. With modern malts and Irish moss (no more than 10 minutes please) you should have no haze at all unless you're using one of those funky foreign type yeasts. (Or you could have an infection, or you could have used a lot of wheat)
Honestly, I don't know why clarity would even be an issue to a homebrewer. Usually we brew to make beer better than the pros. Filtering beer to clear it is definitely a step backward. Embrace the haze.
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