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Old 11-16-2008, 08:53 PM   #1
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Default Chill Haze - I think I fixed It!

After trying the same recipe 6 times with very slight adjustment (at the recommendation of many, using different mash techniques and temps, etc)...I think it's gone!

I went to Lowe's this afternoon and bought the parts to filter the beer! HAHA. If it's ok for commercial breweries large and small to filter their beer, it's cool with me! I'll get some pics posted up later of the equipment I used, but I basically used my Co2 tank to pressurize the BetterBottle secondary via the 2nd hole on the carboy cap. The pressure (set to a little under 5psi) made the transfer FAST! It filled the filter housing within moments and the beer was drained from the carboy completely within 2 minutes or so. I even sucked up some of the trub at the bottom just to see how the filter handled it (no problem BTW!)

I've got the keg set to higher pressure and near freezing right now and I'll try one either late tonight or tomorrow evening. That should be just carbonated enough to be interesting. I'm hoping for crystal clear beer even at near freezing temps.

I transferred/filtered at near freezing temps BTW. I figured that would help the filter with any chill haze there could be

I'm stoked!

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Old 11-16-2008, 09:26 PM   #2
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I've been having this very thought....Extra step, and totally unnecessary...but what do I have that is actually Necessary?

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Old 11-16-2008, 10:11 PM   #3
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Must have been some filter to do it that fast. I think the filter might not have been small enough to filter out chill haze, cuz most chill haze is caused by protiens that are very small. Probably too small to be filtered out with anything higher than at least a 2 micron filter.
This is only from my recollection and not gospel so yrmv.

Also you may get some oxidation from filtering. I did filter my beer at one point, but gave up on it being an unnesessary step that could cause more problems that I had hoped to cure. Now I just lager it so the haze falls out of solution or I fine it.

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Old 11-16-2008, 10:32 PM   #4
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curious to see this contraption. and wondering how you hooked up a pressure hose to the other port of the carboy cap. worm clamp?

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Old 11-16-2008, 10:35 PM   #5
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curious to see this contraption. and wondering how you hooked up a pressure hose to the other port of the carboy cap. worm clamp?
With the Euro filter I have you just stick the small hose inside the second carboy cap opening and clamp it securely. It isn't like you are jacking up the pressure so much that it will pop it out.
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Old 11-16-2008, 10:53 PM   #6
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It filters down to 5 microns as it comes out of the box, and I can purchase a 2 micron filter if needed. I think 5 will be plenty.

To hook it up the the carboy cap, I bought a 3/8"x3/8" barbed connector and slid one end into the cap's port and clamped, and the pressure from the Co2 tank to the other side of that barb'd fitting also clamped. I had to hold the carboy cap onto the BetterBottle, as the pressure inside tried to blow the cap right off. Next time I will have a larger clamp so that I can use my hands somewhere else. I'm not worried at all about oxidation here. I've TRIED to get oxidation in my beers throughout the brewing process to see if it was really possible at the home-brew level. I couldn't ever make it happen enough to taste it.

I lagered this beer for a solid month before filtering (as I have with my other 6 attempts with no luck). I've also long-term lagered this in the bottle for up to 6 months and it did not help the chill haze issues I have been fighting. This was my last ditch effort at a malt with VERY high protein levels. Future bags will be more thought out to ensure there are no issues like this.

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Old 11-17-2008, 01:23 AM   #7
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In this one, you can kind of see the pressure side hooked up to the carboy cap. One clamp on each end of the barbed fitting. Also note the tubing off the racking cane going directly into the filter. Lastly: some chips, hot sauce, and queso in the background.



Just a little closer, poor lighting.




Lowe's was out of the 3/4" MPT to 3/8" barbed fitting. So it goes 3/4"MPT to 1/2" barbed...some 1/2" tubing...then a 1/2" barbed to 3/8" barbed adapter. The same fittings are on the other side of the filter. That tubing out of the filter goes directly into the keg. Note I used the "out" side of the filter as the inlet. This is because I wanted the unfiltered beer to enter the center of the filter and then come out to where I could see it clear. Doesn't matter which route you go, it works the same. She's not pretty, yet, but very functional! When I find a 3/4" MPT to 3/8" barbed fitting, I'll clean this up.



SWMBO helping with the clean-up. I will figure out a way to get the last quart of beer out of the filter. This much was wasted today because I didn't tighten the top part of the assembly tight enough and when I tried to turn it upside down, it just spilled everywhere.



Finished/polished beer pics coming in the next few days!

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Old 11-17-2008, 01:58 AM   #8
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I have done this many times it will polish the beer and any yeast in it but it will not remove protein haze.

The only way to remove that is by doing a proper protein rest long boil and use finnings after you crash cool

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Old 11-17-2008, 03:17 AM   #9
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Try Polyclar. That stuff rocks! Used it on half of a ten gallon batch a few months ago. Half with was crystal clear, half without was hazy. I should have taken pics.

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Old 11-17-2008, 01:35 PM   #10
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Quote:
Originally Posted by brewjunky View Post
I have done this many times it will polish the beer and any yeast in it but it will not remove protein haze.

The only way to remove that is by doing a proper protein rest long boil and use finnings after you crash cool
I've done every imaginable rest combo including the malster's recommendation of a low temp protease rest at about 106º before stepping to the standard protein rest, etc. No help. I've used IrishMoss, SuperMoss, etc in the boil. No help. I've tried different water treatment for the mash/sparge. No help. I've cold crashed and tried gelatin. No help. This will work. I had it cooled to 34º at the time I transferred to ensure any of those proteins would be in a chill haze state. I also poured a glass last night. It was 99% clear!

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Or Polyclar. That stuff rocks! Used it on half of a ten gallon batch a few months ago. Half with was crystal clear, half without was hazy. I should have taken pics.
Polyclar is the only run of the mill every-day fining I haven't tried yet. I've been reading about bentonite. And although it is rarely used in beers, wine makers use it for their protein issues with tremendous results!
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