PavlovsCat
Well-Known Member
I recently posted about variable temperature chill haze. No chill haze after 2 hours in the fridge, but occurred with increasing time in the fridge. I've used a brisk boil for the hot break, used irish moss in the wort, rapid cooling, etc, etc. I have an amber ale in the secondary that I would like not to have this effect. What would you do? Crash cooling or add gelatin or other finings to a secondary that's been going for 2 weeks?