So, how does chill haze work?
I just started cracking open my latest batch, a pale Koelsch; the first few bottles I just put in the fridge briefly, for like 20-30 minutes, then poured into a glass. Very clear, but cold enough to be tasty.
Last night, I put a 6-pack in the fridge and now I cracked one about 24 hours later, and it's exhibiting significant haze when I pour it. What's the deal? Does the haze typically take a day to develop? I thought it happened right away when you chilled the beer, if it was gonna happen at all. What do I do now, cold condition for days/weeks?
I did use Irish Moss during the boil, and the product sure was clear during secondary fermentation.
Chill haze is caused by protiens that are in suspension .. other then that I can't help. It *SHOULD* settle out with time anyway...
and fwiw, clear beer (by most peoples opinions) is overrated.
I had a badly hazed holiday ale thanks to the cinnamon powder, I used gelatin to clear it in bulk..
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