Beer Forum

Flower Power from Ithaca was one of my wife's favorites before she became Glutarded™ and had to stop drinking regular beer. I've gone off the malts and hops Ithaca reports using, and came up with the following 6% beer at 43.9 IBU... I dropped the ABV a bit from the 7.5% that FP clocks in at. All hops will be pellet, and are calculated using Tinseth at BS2.0 default AA%

Grain:
10 lb 2-Row
6 oz Honey Malt

Hops:

60 min

• 7g Centennial
• 7g Chinook

15 min

• 7g Ahtanum
• 0.5 Whirlfloc tablet
• 7g Citra
• 7g Simcoe

5 min

• 7g Ahtanum
• 7g Centennial
• 7g Chinook
• 7g Citra
• 7g Simcoe

0 min

• 14g Ahtanum
• 14g Centennial
• 14g Chinook
• 14g Citra
• 14g Simcoe

Dry Hop

• 28g Amarillo
• 28g Centennial
• 28g Simcoe

1 WLP 001
10mL Clarity-Ferm

The Clarity-Ferm is what reduces the gluten, and since it is produced to eliminate chill haze, that makes for a nice check to see if it worked. If there's chill haze, there's gluten... if it's clear, it's probably ok.

spiderwrangler wrote:it's probably ok.

That's what I'd want to hear if I had a potentially lethal allergy

Ozwald wrote:

spiderwrangler wrote:it's probably ok.

That's what I'd want to hear if I had a potentially lethal allergy

It's the homebrew version of "Eat this and tell me if it's bad"

Generally not lethal... just intestinal distress.

I just used the Clarity Ferm for the first time on a Vienna Lager. I just tested the SG at 1.011, but there is still haze. I went ahead and started the diacetyl rest. Think I should have waited on the DR, or should this clear it up?

Welcome-


The point of a diacetyl rest is to warm it us so the yeast get reinvigorated and they they want to work on stuff that they might normally pass up.
Adding a fining agent to remove yeast and hazing compounds before your diacetyl rest is counter productive, as the very yeast you want to reinvigorate are knocked out of suspension.

Next time, you really want to start your d-rest when the beer is about 3/4 of the way to final gravity. For instance, if your OG was 1.050 and your FG should be 1.010, then you want to start your d-rest when the beer hits 1.020.

HTH-

Thanks for the quick response and the welcome.

I went back to double check the directions that White Labs give, and they recommend adding Clarity Ferm when pitching your yeast. They state that CF is an enzyme that drops polyphenols and proteins out of suspension, rather than yeast. My microbiology is pretty limited, but would polyphenols just fall out or attach to yeast drag them down as well?

Maybe too detailed, but the question is how does Clarity Ferm impact the activity of yeast?

I was unaware that clarity ferm is enzymatic and operates on proteins and polyphenols. As such, it tends to leave the yeast alone.

that said, starting your diacetyl rest when the beer is already at terminal gravity is too late. There really isn't enough real food left for them, so they have finisned up and are flocculating out without touching the diacetyl, etc that they would have gone after if they had been warmed up while still more active.

what you can do, though is build another starter and pitch it at high krausen if you have a diacetyl problem in your beer after this has finished.

Think of it as being somewhat analogous to letting a campfire burn way down to the point that its almost out. Adding another log on it then probably won't catch, but adding it when there were still some hot coals and low flames going, you probably could get that log to burn too. Adding a starter would be analogous to adding some kindling back in there before putting the log on.

HTH-