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**fastricky** · 04-17-2011, 03:36 AM

OK, I understand what chill haze is and how to combat it. Here's my process:

- I use Whirlfloc, I personally don't think it does much, but I do use it.
- After a dyacytl rest, I'll crash the beer down to 32 degrees for 3 days
- It then gets filtered thru 2 plate filters (the first course pads and the 2nd with 'sterile' pads, tho' I'm certain the micron level of the 'sterile' filter isn't really sterile). At this point the beer is razor sharp clear.
- Then it sits at room temp for over a week while it force carbs
- I then chill again overnight to counterpressure bottle, and the friggin' haze is back again!

How is this possible? When I filter the beer it's at 32 degrees so I would imagine I'm filtering out any chill haze forming compounds...

Help me understand what is happening...

**Airborneguy** · 04-17-2011, 03:56 AM

Describe your mashing process. Chill haze can start there because of how the proteins form.

DannPM · 04-17-2011, 05:04 AM

Chill haze fades over time. Give it a week or two and the haze will precipitate out into sediment at the bottle of the bottle (that has always what happens for me)

**fastricky** · 04-17-2011, 03:07 PM

Mashing process: I use a false bottom kettle and fly sparge. Not sure what I should mention specifically...?

The part that makes the least sense to me is the beer is filtered at close to 32 degrees. When it's recooled for bottling it's at no cooler than 44 degrees. So how did the chill haze occur???

**Airborneguy** · 04-17-2011, 03:29 PM

There are aspects of your temperature rests that can affect chill haze formation. Are you getting complete conversion? Maybe your water is way out of wack? Are you getting a good rolling boil? That helps coagulate and drop out the proteins that create chill haze.

**fastricky** · 04-17-2011, 03:41 PM

I do a single infusion mash - usually at @ 152 degrees. Yup, total conversion (my efficiency is @ 84%) Water is excellent (NYC) and I supplement it with a few salts, (no more than 1-2 grams). Boil is excellent - cold break should be great but I'm using a counterflow chiller so that might be going into the fermenter. Still I rack about the trub...

**Airborneguy** · 04-17-2011, 03:58 PM

We're doing pretty much the same thing, except for the filtering. If you are in Manhattan, you get different water than me. Every other borough is the same. I dump everything into my fermentor, but I leave it in the primary for 3 weeks minimum, which I find gets almost all of my beers to clear.

I occasionally get chill haze in my bottle conditioned beers. I believe this comes from me not having stable temperature area for them to condition. I just bring them upstairs on the top floor and wait a few weeks.

Are you sure you're not being overly critical of your beers?

faithinchaos · 04-17-2011, 03:59 PM

**fastricky** · 04-17-2011, 04:00 PM

For sure I'm being hard core, but given my process, the constant chill haze makes no sense!!!

samc · 04-17-2011, 04:17 PM

Does this happen with all your beers? How about a recipe? Show us.

The only chill haze I've had was on my last brew, which was 50% wheat and the only brew I've ever filtered. 5 gallons was clear from start to finish and the second 5 gallons hazy - weird.