Ok, maybe it's not killing me, but it definitely has me frustrated. Let me start by saying that, in general, I do not much care if my brews have chill haze - as far as I am concerned, it is purely aesthetic and, given enough time, my beers all clear up. However, I brewed my first lager, a German Pils, and I thought I would be able to avoid chill haze with the lagering process...but, alas, it's still there. What am I doing wrong!?!?!
Here's everything I did for this latest brew:
Is the only way to avoid chill haze to use gelatin and/or filtration?
Here's everything I did for this latest brew:
- Short protein rest @ 132°F
- Vorlaufed before collecting wort
- Vigorous boil to ensure hot break
- Irish moss with 15 minutes left in the boil
- Immersion chiller - chilled wort in 15-20 minutes
- Strained wort going into fermenter
- Pitched a healthy starter of WLP833
- Primaried @ 52°F for 4 weeks
- Lagered @ 40°F for 6 weeks
Is the only way to avoid chill haze to use gelatin and/or filtration?