Cascade Ale

[Cellar_Rat]

Just finished my first cascade, and it is taking a while to clear - is this normal for Cascade?

I used the 23l recipe form earlier thread. All went well. No issues. All temps good. Irish moss added. Old english ale yeast.

1 week to ferment. 20c
2 week stand before bottling.
Primed and bottled. ATsed smells great.
Back to 20c for week
Now in shed (12c) clearing very very slowly for top (top 5mm is clear).

Options so far:
A) Buy a pewter tankard!
B) shut up and give it chnace !!

Any thoughts?

[Delmonteman]

Personally I don't worry about clarity too much but a lot of my beers are darker ones so it's hard to tell anyway...

Does that yeast usually pack down well? Had it definately finished fermenting? Do you use a chiller post boil? The latter can help to precipitate more proteins out. Is there any wheat in it?

To me, if it tastes all right then it is all right (if I'm drinking it myself...)

[Cellar_Rat]

It tastes fantastic. Definitely finished fermenting, has certainly come in a bit bigger than the old speckled hen I normally drink.

The yeast normally packs down very well, and to be fair is doing so - just a lot slower to clear - I think time will solve this one.
The clarity is not an issue if I use my old pot tankard

I don't use a chiller, I gave up. I used the whip the hops out and wait until tomorrow method.

I think, after excessive reading I am beginning to think this is the result of a poor boil. I know I am bleated on about this in the past, but I think a gas powered boil will produce better results than an electric (thermostatic) boil. Once my mash Basket arrives, I will be doing another old speckled hen.

Also discovered the hardness round here is over 300 - that's very good news. And I was surprised that the carbon filter actually made a taste-able difference SHMBO now wants one for the kitchen !!