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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Help with Chill haze please
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Old 10-22-2010, 12:30 AM   #1
trigger
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Default Help with Chill haze please

So, I'm not sure on the exact quantity, but I would estimate that I've brewed around 50 batches since going AG. In the past I've had some come out clear, and others a bit hazy, but this summer I haven't had a single beer that was truly clear. I use irish moss, and have even tried to double the amount lately with no success. On a lot of my ales I don't really care, but on the lighter ones I would like to be able to make them sparkle.

My Process:
Double infusion mash (protein rest for 20 mins at 122ish, then sacc rest for 60 mins at 148-154 depending on style) followed by 10 min mash out.
Vorlauf until I can see my fingerprints through the clear hose (2-3 quarts).
Fly sparge, heating the runnings gently once 1 gal has been collected.
Vigorous boil for 90 mins (I usually get hot break almost to the lip of my keggle).
Gravity drain through CFC into fermenter (chill from boiling to 65ish)
Pitch yeast etc.

I get awesome cold break into the fermenter, and from my understanding that shouldn't re-dissolve at fermentation temps. I cold crash after kegging and draw off and settled yeast.

I could use gelatin I suppose, but is there something different that I could do to not have to start using gelatin? In these lighter beers I'm not using any wheat or adjuncts except my blonde that has 1.5 lbs flaked corn.

Finally, I'm personally not concerned about the haze other than that people comment on how my beer is "obviously homebrew" because of it. I'm probably just looking to fix something that's not broken, but I've been thinking of entering a couple of competitions and I'd like to be able to get rid of it before that.


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Old 10-22-2010, 12:54 AM   #2
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I have been battling the same issue. I have only tried once but was suprized with the results of cold crashing in the primary.


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Old 10-22-2010, 03:28 AM   #3
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How is your pH? You want to keep your mash below 5.5 or polyphenols will floc together creating haze. Try using Polyclar to help some.
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Old 10-22-2010, 04:19 AM   #4
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I had used Irish Moss with mixed results in the past. I went to whirfloc tabs three months ago and haven't had a problem with chill haze since. You could also try Clarity Ferm from White Labs.
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Old 10-22-2010, 04:39 AM   #5
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In 13 years, I have never made a batch that DIDN'T have chill haze during the first couple weeks at serving temps. They all eventually clear up after being cold for a while.
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Old 10-22-2010, 07:09 AM   #6
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I do use the 5.2 stabilizer and test PH, so that's hopefully not it. I will try cold conditioning longer, and cold crashing primary.

Like I said this is more of an annoyance than a problem, so I don't know if I'm ready to jump up to clarity ferm yet.
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Old 10-22-2010, 11:39 AM   #7
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How are you testing pH and what is your water profile?
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Old 10-22-2010, 01:08 PM   #8
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Quote:
Originally Posted by Walker View Post
In 13 years, I have never made a batch that DIDN'T have chill haze during the first couple weeks at serving temps. They all eventually clear up after being cold for a while.
+1

In 24 years of brewing I have not had a batch that has not presented chill haze. 90+% will clear after about 3 to 4 weeks conditioning. The only time I have used finings is with Kolsch yeast that never flocs.

For me chill haze is unpleasant and a detractor from the beer. There is no reason your light beers (low SRM) should not look like a commercial example for clarity (to the naked eye).

I also use sauermalz in all of my light beers and mash around 5.3pH. So mash pH while a factor should not be a delimiter in achieving clarity.

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Old 10-23-2010, 03:39 PM   #9
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the gelatin won't solve your problem on it's own, but i've read that if you chill the beer first and THEN rack it onto gelatin then you're golden. I'm trying that out in these next couple days, we'll see how it goes.

other than that, use cold + patience. some beers of mine take weeks in the firdge to get clear and pretty, others just take 4-5 days. mystery to me too. even my hefeweizens clear up.
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Old 10-23-2010, 04:01 PM   #10
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Used gelatin for the first time a couple of batches ago. Added gelatin (1 week) after cold crashing my primary (4 days) in the keezer. Beer came out CRYSTAL clear. I've never had a beer come out that clean -- so +1 to gelatin~


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