treehouse
Well-Known Member
I brewed an ESB some weeks back and got the worst chill haze I have ever had. Totally clear in the bottle at cool room temperature, but clouds up at 38 degrees. Now I know that it doesn't have any effect on taste at all, but it disturbs my guests and gets on my nerves. The stuff tastes great. But this beer should be clear. Recipe: (Irish moss added by the way). Added the usual other stuff but is it the Caravienne Malt? Imcomplete recipe but just regular DME and hops.
Did a one hour, 150 degree steep (baby mash) and sparged with a lot of 170 degree water.
12 oz. Belgian Caravienne Malt
2 oz. Extra Dark Crystal Malt (Caramel 120)
1 tsp. Gypsum
1/4 tsp. Calcium Chloride
1 tsp Irish Moss
Am I right to think the chill haze is coming from the husks or what?
Did a one hour, 150 degree steep (baby mash) and sparged with a lot of 170 degree water.
12 oz. Belgian Caravienne Malt
2 oz. Extra Dark Crystal Malt (Caramel 120)
1 tsp. Gypsum
1/4 tsp. Calcium Chloride
1 tsp Irish Moss
Am I right to think the chill haze is coming from the husks or what?