Originally Posted by JLem
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.