Thanks for the diagnosis. Chill haze is my problem, but how to correct?
I read that not cooling the wort fast enough can cause this. I get my to 70 degrees within 15 min. I don't think this is the problem.
I understand that starches (barley formed maltose) need to be fully metabolized by the yeast to get maximal clarity, but how do you get more efficiency out of my yeast. I get at least 75% effeciency from my yeast. Except for my last batch all the others took at least a day before yeast began to blast off.
My Thursday beer I aerated it until there was a three inch head. I will see if this helps with my problem.
How do brewhouses get their beer so clear? Is it their yeast effiency?