Cold Break didn't happen.

[Whistledown]

Yesterday I brewed a 50ltr batch of Munich Helles, something I do on a regular basis. In the past I have always seen an obvious cold break when using my counterflow chiller into the fermenter. The wort temp into the fermenter was 30DegC and I quickly chilled from there down to 15Deg. The wort is still quite murky compared to usual. I dropped the temp overnight to 5deg still no change. The only difference between this brew and the previous ones is that I forgot to add whirlfloc at the 15min mark. Is that likely to be the cause? Can I expect a beer that isn't clear, can any finings help.

 

[JDW81]

If it’s the only thing you’ve changed then not adding whirlfloc is probs the most likely suspect. I’m presuming your mash temps/pH/boil etc were all your usual practices?

There’s a few things you can do.
1: ferment as usual, and some of it will drop out with the yeast.
2: give it a good long lagering (at least 4-6 weeks).
3: Add some finings (gelatine/ployclar etc).

JD

 

[Whistledown]

The only difference in mash readings was the 15 min pH reading was 5.3 and is usually 5.45. My mash temps were all normal (65Deg)

 

[DazGore]

It will be fine, just a bit more proteins in suspension.
Most of it will drop out during your cold crash. I would not worry.

The BIAB guys have the grain flour in the batch and it clears up no problems.

As long as you had enough calcium and pH was good it will be good.

Cheers
Daz