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Old 09-25-2009, 12:07 PM   #21
carl spakler
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Apr 2008
MA
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Quote:
Originally Posted by mew View Post
You never get any chill haze?

My beer clears at room temp. within a week, but I always have chill haze for the first 5-10 days at 35 F.
I've never seen any chill haze in my beer, though I don't serve anything that cold. My beer fridge is generally set to upper 30's for storage purposes.

 
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Old 01-09-2012, 04:08 PM   #22
mrsunshades
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Jul 2008
Ball Ground, GA
Posts: 36

I have a nut brown that came out very cloudy, almost murky!
Would more and better recirculating / vorlouting be the solution, or is there something I can put in my secondary to take care of it?

 
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Old 01-09-2012, 05:06 PM   #23
Sippin37
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Oct 2010
Chicago
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Quote:
Originally Posted by mrsunshades View Post
I have a nut brown that came out very cloudy, almost murky!
Would more and better recirculating / vorlouting be the solution, or is there something I can put in my secondary to take care of it?
Look at the 3rd post on this thread from rocketman. I've heard of many people doing the gelatin technique and having great results. Wouldn't hurt to try!
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Old 01-09-2012, 07:32 PM   #24
crackhead7
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Apr 2010
cleveland, ohio
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no one mentioned cooling the wort as fast as possible to encourage a good cold break. Gelitin works wonders as well. I pressure can priming sugar solution for bottling so when I go to bottle I open a jar up, pour half in a sanitized measuring cup to bloom a pack of knox gelitin. I then put other half in the microwave for 1 min then pour into gelitin and mix. I then put the whole thing in microwave for one or two 20 second bursts. Taking it out each time to stir and when it is disolved its ready for the bottling bucket.

 
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Old 01-09-2012, 07:43 PM   #25
ChadChaney
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Aug 2011
Carroll, IA
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So when you add the gelatin, do you have to chill the beer then or leave it at room temp?

 
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Old 01-09-2012, 08:02 PM   #26
crackhead7
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Apr 2010
cleveland, ohio
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Quote:
Originally Posted by ChadChaney View Post
So when you add the gelatin, do you have to chill the beer then or leave it at room temp?
When I use at bottling i leave beer at room temp for 3 weeks to carb then chill. Keg I add to keg and immediatly chill. both works remaribly well. the cold just helps the gelitin solidfy on the bottom of the containers. SO with my bottles which I store at celler temps mid 50's after carbing. I ensure that they are chilled for at least 48 hrs prior to consumption.

 
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Old 01-09-2012, 08:41 PM   #27
brewmax25
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Nov 2011
, Idaho
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.5 a whirlfloc tab per 5 gallons with 15 mins left in the boil. I have been doing this for three brews now after reading up on it and my bear is crystal clear.
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