The clarifying of beer is an important process in secondary fermentation, which can separate out the particle(yeast, cooled concretion) .
The meaning of low-quality clarifying is after regulated storage time, beer still in the turbid stage. So it can not to proceed lauter process.

Reasons are as fellows:
 
1)The too little time of Wine storage. The caky particle and yeast doesn’t have so many to setting.
 
2)The too high temperature and sugar degree of transferring beer from fermentation tank to brite beer tank . Higher concentration of yeast result in the vigorous secondary fermentation. So the caky particle can not setting.

3)The bad quality of raw material. The malt can not dissolve well, so the mashing result is bad. Lots of sticky thing enter the secondary fermentation process.
 
4)The low coherence of yeast or the contamination of other bacteria. The rising of acid degree of fermentation results in some caky particle carry adverse charge. So yeast hard to setting.
Enable GingerCannot connect to Ginger Check your internet connection
or reload the browserDisable in this text fieldRephraseRephrase current sentenceEdit in Ginger×