I brewed two batches of beer about a month ago and both seem to have chill haze. I will run through my brew process after but read somewhere in an old post that new beer can sometimes have chill haze and was looking for more information on that.
The chill haze is real chill haze not unconverted starch. At room temp I can read something on the other side of the bottle, in the fridge it looks like a wit beer.
I am doing AG brews. LHBS crushes my grain. I mash in a 10 gal Midwest Gott cooler setup. Batch sparge with no mashout. I lauter slowly like I would for fly sparging to try and get clear as possible sweet wort. Both batches boiled for 60mins. I add super irish moss at 10mins left. I use a 50ft SS Immersion Wort Chiller with my old 25ft copper IWC as a prechiller in a bucket of ice water. It takes me 15-18 mins to go from 212 to 64. Both batches were fermented with Wyeast 1056 American Ale. 12 days in the primary at room temp and then moved to cold basement for 2 days to get the yeast to settle out before bottling. Beer was bottle conditioned.
Things worth mentioning:
The beer has only had 2 weeks in the bottle, wanted to try one saw the chill haze when I put it in the fridge to test. Beer was carbonated well though.
Other than that I am not sure. The books I have say the problem is not getting a cold break but I use a wort chiller so Im stumped. Anyone have an idea or question about my process shoot away.
Matt
The chill haze is real chill haze not unconverted starch. At room temp I can read something on the other side of the bottle, in the fridge it looks like a wit beer.
I am doing AG brews. LHBS crushes my grain. I mash in a 10 gal Midwest Gott cooler setup. Batch sparge with no mashout. I lauter slowly like I would for fly sparging to try and get clear as possible sweet wort. Both batches boiled for 60mins. I add super irish moss at 10mins left. I use a 50ft SS Immersion Wort Chiller with my old 25ft copper IWC as a prechiller in a bucket of ice water. It takes me 15-18 mins to go from 212 to 64. Both batches were fermented with Wyeast 1056 American Ale. 12 days in the primary at room temp and then moved to cold basement for 2 days to get the yeast to settle out before bottling. Beer was bottle conditioned.
Things worth mentioning:
The beer has only had 2 weeks in the bottle, wanted to try one saw the chill haze when I put it in the fridge to test. Beer was carbonated well though.
Other than that I am not sure. The books I have say the problem is not getting a cold break but I use a wort chiller so Im stumped. Anyone have an idea or question about my process shoot away.
Matt