Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Chill haze is killing me!
Reply
 
LinkBack Thread Tools
Old 04-22-2013, 04:02 AM   #1
JLem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,645
Liked 169 Times on 149 Posts
Likes Given: 4

Default Chill haze is killing me!

Ok, maybe it's not killing me, but it definitely has me frustrated. Let me start by saying that, in general, I do not much care if my brews have chill haze - as far as I am concerned, it is purely aesthetic and, given enough time, my beers all clear up. However, I brewed my first lager, a German Pils, and I thought I would be able to avoid chill haze with the lagering process...but, alas, it's still there. What am I doing wrong!?!?!

Here's everything I did for this latest brew:

  • Short protein rest @ 132°F
  • Vorlaufed before collecting wort
  • Vigorous boil to ensure hot break
  • Irish moss with 15 minutes left in the boil
  • Immersion chiller - chilled wort in 15-20 minutes
  • Strained wort going into fermenter
  • Pitched a healthy starter of WLP833
  • Primaried @ 52°F for 4 weeks
  • Lagered @ 40°F for 6 weeks

Is the only way to avoid chill haze to use gelatin and/or filtration?
JLem is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 04:19 AM   #2
BigEd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2004
Posts: 2,392
Liked 125 Times on 109 Posts
Likes Given: 21

Default

Chill haze stems from colloidable protein fractions which are more likely to end up in your beer from pilsner malt than ale malts. I like to incorporate a short rest @ 128/132F to help break some of those longer strains down to minimize the problem. Long, cold lagering does help but gelatine is cheap, easy and very effective at clearing chill haze.

__________________
BigEd is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 04:26 AM   #3
JLem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,645
Liked 169 Times on 149 Posts
Likes Given: 4

Default

Quote:
Originally Posted by BigEd View Post
Chill haze stems from colloidable protein fractions which are more likely to end up in your beer from pilsner malt than ale malts. I like to incorporate a short rest @ 128/132F to help break some of those longer strains down to minimize the problem. Long, cold lagering does help but gelatine is cheap, easy and very effective at clearing chill haze.
I should have mentioned I also did a 10 minute protein rest at 132°F (added to the above list)

Guess I'll have to try the gelatin in my next batch. I thought about trying it this time around, but figured it wasn't needed. Oh well.
JLem is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 04:30 AM   #4
Erroneous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Tallahassee, Florida
Posts: 596
Liked 29 Times on 25 Posts

Default

You can also try scooping the foop, the hot break. If you can, try whirlpooling while chilling to keep some cold break from entering the fermenter.

__________________
Erroneous is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 04:31 AM   #5
BigEd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2004
Posts: 2,392
Liked 125 Times on 109 Posts
Likes Given: 21

Default

Quote:
Originally Posted by JLem View Post
I should have mentioned I also did a 10 minute protein rest at 132°F (added to the above list)

Guess I'll have to try the gelatin in my next batch. I thought about trying it this time around, but figured it wasn't needed. Oh well.
As the old saying goes, your mileage may vary. There is variability between malts and batches of malt and sometimes you just wind up with more haze. Don't feel bad, even very cold Pilsner Urquell has some chill haze and nobody holds that against them.
__________________
BigEd is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2013, 03:48 PM   #6
DSmith
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Robbinsdale, MN
Posts: 787
Liked 62 Times on 52 Posts
Likes Given: 12

Default

Quote:
Originally Posted by JLem View Post
Is the only way to avoid chill haze to use gelatin and/or filtration?
Your list looks well thought out. I haven't seen 4-6 weeks of lagering help much for chill haze. Gelatin will fix chill haze. EDIT: Here are some procedures I've used a lot and wrote down when researching these same topics, modify as you feel best.

Gelatin Procedures:

Cold crash beer for 24 hours
Mix 1 gram of unflavored gelatin (Knox brand or LHBS) per gallon of finished beer in 1 fl oz of room temperature water per gallon of finished beer. (Boil water first in microwave, cool to room temperature in water bath)
Rehydrate for at least 10 min.
Heat to 160F in short burts in the microwave, do not boil!
Add to cold crashed beer.
Wait 3-5 days keeping the beer at cold crashing temperature.

Re-yeasting Procedures (optional for bottle conditioning after using gelatin):

Yeasting dosing rate: 1 million cells/1 mL of finished beer.

20.0e9 yeast cells/gram of dry yeast.
5.0 gal = 18,927 mL
1.0e6 = 20.0e9*x/18,927, x = 0.95 grams of dry yeast

Boil 3oz of spring water down to 2 oz in a measuring cup in microwave (uncovered), chill to 80F in water bath.
Sprinkle about 1 g dry yeast (Lalvin EC-1118) on water surface and cover with plastic wrap, let sit for 15 min.
(Note: Measure by weighing full package and add gradually and keep weighing)
Swirl yeast, pitch all of prepared yeast into bottling bucket during the transfer.
__________________
DSmith is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2013, 09:19 PM   #7
mjohnson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: New Jersey
Posts: 578
Liked 33 Times on 30 Posts
Likes Given: 18

Default

I use ceramic cups.

__________________
mjohnson is offline
 
Reply With Quote Quick reply to this message
Old 04-24-2013, 02:58 AM   #8
brewinginnc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 293
Liked 38 Times on 24 Posts

Default

I agree no chill haze here



forumrunner_20130423_215820.jpg

__________________
brewinginnc is offline
wadefisher Likes This 
Reply With Quote Quick reply to this message
Old 04-25-2013, 03:59 PM   #9
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 31,044
Liked 2274 Times on 1978 Posts
Likes Given: 1705

Default

It also seems to me that the fine crush needed for BIAB that I do contributes to chill haze as well. I used fivestar super moss in this latest batch,& strained out/left in bottom of kettle about 2C of assorted gunk. I'm hoping this helps the wicked chill haze I've been getting with my hybrid light lagers & a pale ale so far. They settle out clear as crystal in the bottles during room temp carb/condition time. But as soon as they chill down in the fridge,they get some tough chill haze that's really hard to get rid of.

__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2013, 04:19 PM   #10
StoneHands
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Birmingham, AL
Posts: 435
Liked 31 Times on 28 Posts
Likes Given: 9

Default

With mine, it's been right at the 6 week mark when they clear up. 5 weeks, still hazy. JLem, my process is nearly identical to yours - short protein rest at 130, immersion chiller, WLP 833 (I don't use whirlfloc). I lager a little colder though, around 35 or so, maybe another week or two? Do you keg or bottle? I'd be willing to bet that if you keg, as you drink the beer it'll clear up as the level drops. As already stated though, gelatin will most likely work. Use it when the beer is already cold obviously.

__________________
StoneHands is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
NO CHILL beer, and chill haze... UGH The Pol General Techniques 62 01-16-2013 11:12 PM
Haze, but not chill haze redketchup Beginners Beer Brewing Forum 7 01-15-2010 01:16 PM
chill haze??? sub-zero General Beer Discussion 8 11-28-2009 10:30 PM
Chill Haze... brownsbrew Beginners Beer Brewing Forum 16 10-25-2008 04:16 PM
Mom, where does chill haze come from? jacksonbrown General Techniques 13 09-23-2008 03:57 AM



Newest Threads

LATEST SPONSOR DEALS