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We have been testing clarex in a few of our beers, and while it has lowered gluten significantly it seems to cause haze on our dry hopped beers, not reduce it. My first thought is that since the dry hops go in after the clarex has done its job, maybe the polyphenols introduced by the dry hops have less "stuff" to bind to and drop out.
Were talking haze levels going from 15-25 EBC and up to 60-70 EBC with clarex post centrifuge (its a shitty centrifuge as well
)!
Anyone that has similar experiences?
Were talking haze levels going from 15-25 EBC and up to 60-70 EBC with clarex post centrifuge (its a shitty centrifuge as well
)!Anyone that has similar experiences?