Quote:
Originally Posted by kaisersozei
Hmm. I'm not trying to be a dick, but I've never had a beer look like that in the secondary. On the other hand, I've never used flaked corn, so that might have something to do with it.  In any event, I wouldn't worry about it. |
After doing some reading, I believe that when I added the corn, there were not enough enzymes from the malt to convert the corn starches into fermentable sugars. Last week I added some amylase enzyme and a new yeast starter. The amylase enzyme converts starches to sugar. The wort looks a lot better now. Still hazy, but not as cloudy as that picture. I may rack it over to a clean carboy and add some Biofine to help clear it further before I bottle it.