Now that I have switched from extract brewing to the BIAB method, my lighter and amber beers are cloudy. In the bottle they were clear, but put them in the fridge and chill haze takes over and they are cloudy. I have read and understand the many causes of chill haze.
I already use Whirfloc. I am thinking about using a protien rest, but not sure how it works with the biab method.
Secondly, A friend suggested gelatin sold by l.d. carlson. Dissolve in hot water and put in fermentor 3 days before bottling and it drops tannins and protiens out. Does it drop too much yeast out as well?
Anyone have experience with it. I am trying to keep it as simple as possible.