- Joined
- Mar 8, 2013
- Messages
- 549
- Reaction score
- 75
My beers are turning out great...except for chill haze. I use whirlfloc, wort chiller, leave the break behind...but I still get chill haze. I don't have the ability to cold crash, and I don't want to add anymore clearing agents due to my OWN purity laws. So, I am thinking of adding a protein rest to my next batch to see if it helps with the haze issue.
Anyone done this? Any advice as to what temp? I have read 122-130* but not sure if I want the lower or upper end of the range.
Anyone done this? Any advice as to what temp? I have read 122-130* but not sure if I want the lower or upper end of the range.