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Old 06-11-2009, 12:11 AM   #1
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Default Cloudy beer after the fridge?

I made a pretty huge mistake and stirred up my brew a bit while bottling it. It is an English IPA.....my first AG batch too! After about three weeks, the bottles cleared up to my happiness! I threw one in the fridge over night to test and it clouded up again....I was careful not to shake things up. Does the cold naturally stir up the beer? Hopefully this is dumb question!

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Old 06-11-2009, 12:18 AM   #2
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Sounds like chill haze.

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Old 06-11-2009, 01:38 AM   #3
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I agree it sounds like chill haze. The good news is it's an English IPA which shouldn't be chilled lower than about 55F. There should be no chill haze at that temperature, and after you have had a few to educate your taste buds, you will find that it tastes much better than when it is over chilled.

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Old 06-11-2009, 05:59 AM   #4
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The better news is that if you leave them in the refrigerator for a week or two, the chill haze should be significantly reduced and often will disappear altogether.

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Old 06-11-2009, 01:03 PM   #5
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Yep, as other mentioned it sounds like chill haze. I have yet to avoid this in my brews too, but as others mentioned it will dissipate after a few weeks in the fridge.

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Old 06-11-2009, 01:26 PM   #6
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Quote:
Originally Posted by ajf View Post
I agree it sounds like chill haze. The good news is it's an English IPA which shouldn't be chilled lower than about 55F. There should be no chill haze at that temperature, and after you have had a few to educate your taste buds, you will find that it tastes much better than when it is over chilled.
AJF, Thanks for the info....I just cracked my first English IPA open last night and poured it into a frosty mug from the freezer. Tasted good, but not great. Will let it warm a little tonight and compare.
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Old 06-11-2009, 01:42 PM   #7
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It should taste much better when it warms up. Skip the frosty mug next time. Those are only good for BMC. I find most of my home brewed beer tastes great after its been sitting out for about 10 min. I'll even drink my brown ales at room temp.

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Old 06-11-2009, 01:44 PM   #8
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I have been wondering about this same thing. Didn't know there was a name for it: "chill haze." The good news is that all my batches to date (admittedly only a few) have gotten past the "chill haze stage" to the point where they are crystal clear even when very cold. Though they are drinkable when still exhibiting chill haze, my rule of thumb now is not to drink them until it is gone--and so far every batch is better after this stage.

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Old 06-11-2009, 02:20 PM   #9
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Just to go a little deeper into chill haze. It is caused by proteins dropping out of solution as the beer cools. These proteins do not contribute any off flavors, so don't worry about that. Chill haze is usually a result of an incomplete cold break. If you can get a better cold break, chill haze will be a thing of the past.

Oh yeah, +1 on not chilling your glasses.

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Old 06-11-2009, 11:45 PM   #10
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Thanks all....I just made a copper coil setup to my faucet to cool my wort quicker. Works pretty well and cools down 5 galloons boil in about 10 minutes or less. Is that what is called a cold break?

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