So I've brewed and Kegged my first AG batch. In the fermenting, I racked to a Primary, then to a secondary. I tried hard to leave as much Trub as possible in each stage of racking. Prior to racking to the Keg, I used Gelatin and let it sit for 4 days, and sure enough the beer was crystal clear. I then racked to a Sanke Keg, pressurized (no priming sugar) and forced carbonated it. Last night I pulled a small glass of the cold, carbonating beer, and sure enough it was as cloudy as a light gravy.
Is this because, no matter how hard I tried, there's a new layer of Trub on the bottom of the keg that fell out due to cooling? I was hoping the gelatin would have pulled out any trub that would have fell during cooling.
Or....is it Chill Haze, and there's still enough proteins that once it became cold (about 3C) it hazed up?
I know clarity doesn't affect taste, but the majority of people I'd serve this to don't know that. They equate haze with homebrew, then equate homebrew with poor quality (thanks to the same people at some point trying out a kit they picked up at Walmart). I'm trying to legitimize my new hobby, especially with my wife, but as silly as it sounds, I need clarity to do that.
Is this because, no matter how hard I tried, there's a new layer of Trub on the bottom of the keg that fell out due to cooling? I was hoping the gelatin would have pulled out any trub that would have fell during cooling.
Or....is it Chill Haze, and there's still enough proteins that once it became cold (about 3C) it hazed up?
I know clarity doesn't affect taste, but the majority of people I'd serve this to don't know that. They equate haze with homebrew, then equate homebrew with poor quality (thanks to the same people at some point trying out a kit they picked up at Walmart). I'm trying to legitimize my new hobby, especially with my wife, but as silly as it sounds, I need clarity to do that.