From the literature, and conversations with others studying this, Clarex is fairly stable in beer. There may even be evidence that the enzyme still has some level of activity in 6-month old, non-pasteurized, packaged beer. I'm hoping the folks working on that will join the discussion and correct me, if I am wrong. If you are not taking steps to inactivate the enzyme, there is a possibility that it is still active.
Given the variables, I cannot speak to whether any enzyme carried over in a re-pitch will have a detectable effect upon the haze character of your beer. I would assume the effects would be negligible and ineffective as the haze-promoting compounds should outcompete the low dosage of enzyme. Nor, can I speak to any batch differences, as Clarex is present in all of our beers (gluten-reduction purposes at the request of customers- we do NOT consider the beers gluten-free). However, we brewed and released a hazy pale ale about 2 months ago. This beer was brewed and dosed with Clarex, according to manufacturer recommendations for gluten-reduction purposes given the recipe, which are higher than haze reduction dosage rates. No haze-creating or stabilizing additives were used beyond the malts and hops, themselves. The beer is still very cloudy to the point of being opaque. I hope this speaks to your questions.
There are many ways to make a beer cloudy, but creating a stable haze is very difficult. Clarex works very well at preventing chill haze, but I don't believe it is meant to address all forms of haze/ cloudiness. As such, I don't think the low level of carry-over in a yeast re-pitch should have a strong effect upon your beer, particularly given that the clarifying effects are very-much dose dependent. I would look elsewhere in your process if you are seeing a high degree of variation, but I am happy to discuss this further.
Cheers!
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Franklin Winslow
Brewer
Tarboro Brewing Co
Tarboro NC
Franklin@TarboroBrewingCompany.com------------------------------
Original Message:
Sent: 10-02-2020 12:53
From: Mike Wayne
Subject: Clarex and yeast harvesting/repitching
I use Clarex in all my beers because I want the haze out. I can achieve FTU <10 in all of my beers without any fining or filtration. There's also a benefit where only one person in my entire career had a gluten reaction to my beer and he was SUPER celiac.
As for haze, you ain't getting it. I'm aiming for FTU of 20 to 80 on some recipes and I cannot get hazy enough. If you use Clarex you ain't getting haze.
However, my hefeweizen is now dry hopped and I can keep FTU 30 after a week on tap. Cascade at 6 points before terminal and Centennial 24 hours later have helped that cloud stability.
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Mike Wayne
Brewmaster
Boomstick Brewing Co
Corner Brook
Original Message:
Sent: 10-01-2020 15:37
From: David Chichura
Subject: Clarex and yeast harvesting/repitching
Has anyone used Brewer's Clarex in a beer from which you harvest yeast and pitch into a hazy IPA or pale ale? If so, have you noticed any difference in haze/clarity?
Is anyone reading this an authority on Clarex and what happens to the enzyme post-fermentation and whether it would be in high enough concentration to have an effect on a hazy IPA if the yeast was reused?
THANK YOU!
Dave Chichura
Ex Novo Brewing
Corrales, NM