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Chill Haze
Hello All,
I've been brewing for about 2 years. Mostly American Brown and Pale Ales. Does anyone know of a solution for chill haze, or is it just something you have to live with. Haven't worried about it in the past since it doesn't affect the taste. However would like to enter one of my browns in a compaction in a couple of months and would like to do away with the haze if possible.
Thx in advance
hello conor,
I had chill haze at first until I did two things: 1 I started to recalculate until the mash run off was clear and then send it to the boil.
2 I cold conditioned in a Corni keg, the shape of the keg lends itself to clearing out that stuff to the bottom quite well. I can now see the finger prints through a pint glass of an amber. Iris moss in the boil is all I use anymore and no other additives.
Hope that helps out, Let us know.
all the best
hello conor,
Amylase enzyme will convert some of the non fermentable to fermentable.
You don't notice "unclear beer" as much with the darks, but the lights make it noticeable.
Don't get too caught up in the clear beer debate, and loose sight of what is truly important. TASTE, and also having fun making it.
all the best
conor wrote:
Hello All,
I've been brewing for about 2 years. Mostly American Brown and Pale Ales. Does anyone know of a solution for chill haze, or is it just something you have to live with. Haven't worried about it in the past since it doesn't affect the taste. However would like to enter one of my browns in a compaction in a couple of months and would like to do away with the haze if possible.
Thx in advance
If you bottle condition haze is just something you have to deal with. Chill haze is caused by two things. Suspended protien and yeast with low flocculation. If you keg the yeast can be easily removed with gelatin finings. Protien haze must be dealt with starting at the mash and ending with a good cold break after your boil.
Brew on...
Steve
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