MN_Jay

Recipes 

Hey all, I've been getting a problem with chill haze in my beer. Two of my extract batches are drinkable now but as soon as I put them in the fridge, they cloud up. Very frustrating since they are very clear before they go in there. While making the wort, I use a wort chiller and actually can have it down to pitching temperatures (< 80F) in 7 or 8 minutes so I don't think that is the problem. I do however do 3 gallons boils on an electric stove and never really had anything close to a boilover. It gradually comes to a boil and then rolls for the hour long boil, so I'm wondering because of the lack of hot break, do you think that could be the problem?

Everything else seems to be in order - good sanitation, 65 degree fermentations, secondary clearing carboy, good carbination.

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Primary - Midwest's Hophead double IPA
Conditioning - Empty
Drinking - Midwest's Big River Brown Ale
Next up - Bottingtons Clone

Soulive

Recipes 

Try using some Whirlfloc/Irish Moss and/or some gelatin...

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Cheers!


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Green Lane Brewing
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Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber

EdWort's Haus Pale Ale Count

GilaMinumBeer

Recipes 

Any idea what level of calcium you have in your water?

Plamer suggests that even with extract, calcium levels shouldn't be lower than 50 and can cause haze problems if they are. IIRC, he even cites that it's an issues for extract (even tho the mineral are there).

Otherwise, try finings.

homebrewer_99

Recipes 

On "cure" for CH that definitely works are ceramic mugs...

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HB Bill

BierMuncher

Recipes 

Chill haze is a fact of life.

The only sure cure is a very extended (months) chill period.

You can speed the process using whirlfloc tablets at the end of the boil and gelatin in your secondary, but cold conditioning is the real factor.

Stick a sixer of your beer back in the fridge and forget about it for 30 days and see what happens.

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Boerderij_Kabouter

Recipes 

When brewing with extract you should be brewing with as "clean" of water as you have access to. R/O, distilled..... the minerals and what not are already in the extract. This may help, but I doubt that is the problem.

I find that a prolonged secondary fermentation clears my bears the best, and produces the best taste. Everyone has their own methods though.

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MN_Jay

Recipes 

I've always used spring water that I buy at the store by the gallon, so I'm not sure what levels of calcium is in there. I may have to go with the irish moss or at the very least, the ceramic mug... It's not a huge deal as it still tastes good but just the sight of the chill haze has me thinking I'm doing something wrong.

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Primary - Midwest's Hophead double IPA
Conditioning - Empty
Drinking - Midwest's Big River Brown Ale
Next up - Bottingtons Clone

The Blow Leprechaun

Recipes 

Chill haze isn't caused by doing something wrong, it's caused by just not doing some things to get rid of it. I figure it's extra work, so I usually don't bother about it

MN_Jay

Recipes 

I suppose brewing porters and stouts gets rid of the problem too....

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Primary - Midwest's Hophead double IPA
Conditioning - Empty
Drinking - Midwest's Big River Brown Ale
Next up - Bottingtons Clone

fishops

Recipes 

brew weizens!