Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Will storing bottles at 45* knock out chill haze?
Reply
 
LinkBack Thread Tools
Old 10-09-2012, 04:26 PM   #1
h4mmy86
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Cedar Bluff, Va
Posts: 415
Liked 40 Times on 21 Posts
Likes Given: 9

Default Will storing bottles at 45* knock out chill haze?

Hey guys,

I have a little wine cooler (like a mini-fridge) that only chills down to 45 degrees, and I want to know if that is cool enough to allow chill haze to form and then fall out and settle if I stored a few bottles of homebrew in there for a couple weeks.

__________________
h4mmy86 is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 04:52 PM   #2
beergolf
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
beergolf's Avatar
Recipes 
 
Join Date: Jan 2011
Location: collingswood, nj
Posts: 4,010
Liked 371 Times on 302 Posts
Likes Given: 117

Default

Quote:
Originally Posted by h4mmy86 View Post
Hey guys,

I have a little wine cooler (like a mini-fridge) that only chills down to 45 degrees, and I want to know if that is cool enough to allow chill haze to form and then fall out and settle if I stored a few bottles of homebrew in there for a couple weeks.
Yes. I don't like beer super cold so my beer fridge is set at 45 and the beers get very clear.
__________________
beergolf is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 05:04 PM   #3
h4mmy86
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Cedar Bluff, Va
Posts: 415
Liked 40 Times on 21 Posts
Likes Given: 9

Default

Right on, thank you!

...and I have to agree, 45 is ideal imo

__________________
h4mmy86 is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 05:06 PM   #4
Matt3989
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 452
Liked 43 Times on 38 Posts
Likes Given: 3

Default

Chill haze occurs when a protein combines with a tannin to form a precipitate below a certain energy state. I haven't studied this a ton, but i do believe that the temp at which you get the precipitate to form (and then fall out of the solution) depends on what proteins are in the beer, as well as the ph of the beer, and a number of other factors, sometimes you'll get a precipitate at 60°, and sometimes you won't get it until 34°.

__________________
Matt3989 is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 05:48 PM   #5
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 3,218
Liked 192 Times on 172 Posts
Likes Given: 47

Default

Here's from White Lab's website:

Quote:
Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. The
nature of this precipitation has been shown to be the result of hydrogen bonding between the polyphenols and the
proline-rich fraction of particular polypeptides. This haze develops over time and, initially, is reversible (haze
disappears when the temperature of the beer increases). As the hydrogen bonding becomes stronger this chill haze
can become permanent.
So fining treatment helps eliminate it since it does have some reversability.
__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Hefeweizen, Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, German Pils (WLP830)
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck:
My Site: www.restlesscellars.com
helibrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 06:01 PM   #6
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 28,889
Liked 2003 Times on 1754 Posts
Likes Given: 1475

Default

Chilling the hot wort to pitch temp in 20 minutes or less will help eliminate it too. I've seen chill haze form as soon as the bottles start getting cool in the fridge at about 45-47F. Usually by morning,if at all. It then took 3-5 days to form & settle out.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr 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
Chill Haze?? HopSong Beginners Beer Brewing Forum 9 11-09-2011 09:22 PM
chill haze? ChandlerBang Beginners Beer Brewing Forum 2 12-05-2010 01:58 AM
Haze, but not chill haze redketchup Beginners Beer Brewing Forum 7 01-15-2010 12:16 PM
Chill Haze... brownsbrew Beginners Beer Brewing Forum 16 10-25-2008 03:16 PM
Chill Haze!?! treehouse Beginners Beer Brewing Forum 6 01-27-2007 07:49 PM