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Old 11-30-2012, 12:22 AM   #21
metanoia
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Oct 2012
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Quote:
Originally Posted by Hoppyending View Post
I was a huge cold break guy. I would cool that sucker down in 15 minutes and pitching yeast. I would still get some with haze. I brewed my last IPA and while it was on the boil I dropped my carboy and tried to catch it but all i got was a cut up hand. I finished the boil and had to goto the ER to get stitched up. I just covered it and left it there for 3 hours outside. Got back and it was at pitching temp. It was the clearest beer I think I have ever had. So now I am perplexed. I am rethinking the importance of this cold break.
I think the bigger moral of the story here is to invest in Better Bottles.


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Old 11-30-2012, 12:39 AM   #22
Stix
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Jan 2012
Davisburg, Mi
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Quote:
Originally Posted by metanoia View Post
I think the bigger moral of the story here is to invest in Better Bottles.
Thanks


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Old 11-30-2012, 01:08 AM   #23
mdawson9
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Jan 2012
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Quote:
Originally Posted by unionrdr
Chilling down to pitch temp in 20 minutes or less nixes chill haze at fridge time. But after dry hopping my IPA wi .5oz od the tree hops used in the boil,I got some hop haze. I think it's from the hops not being in the boil?...
Same here. My beers are usually super clear. I use a wort chiller to get to 90 F and then cold water bath. But the last beer was an IPA with a 2 oz dry hop and its one hazy beer.
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Old 11-30-2012, 01:10 AM   #24
mdawson9
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Jan 2012
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Quote:
Originally Posted by mdawson9

Same here. My beers are usually super clear. I use a wort chiller to get to 90 F and then cold water bath. But the last beer was an IPA with a 2 oz dry hop and its one hazy beer.
And I used a mesh over the cane when I raked to keg.
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Old 11-30-2012, 01:48 AM   #25
FuzzeWuzze
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You can do much cheaper, just keep an eye out at Goodwill or Salvation army.

I went and picked up a Rubbermaid tub big enough to hold 4 Corny kegs for $2 lol...no lid but who cares its now my portable keg cooler for my 4 kegs for a party.

 
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Old 11-30-2012, 02:48 AM   #26
bovineblitz
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Mar 2010
Binghamton, NY
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Quote:
Originally Posted by unionrdr View Post
Ideally,the hot wort should be cooled down in 20 minutes or less to prevent chill haze later. But that tub would make a great swamp cooler for initial fermentation!
I don't really believe in that, no-chill beers don't have an issue with chill haze.

 
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Old 11-30-2012, 04:59 AM   #27
Epimetheus
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Oct 2012
Amherst, MA
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Some people do a "no-chill" method and have reported good results. Search the forums for no-chill.
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Old 11-30-2012, 12:13 PM   #28
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Idk,that's how it usually goes with mine. Something to do with dissolved proteins Chill down time. But here's an interesting aside. With my 1st partial mash I'm drinking now (not literally!),at two weeks+ I thought at fridge time I was getting chill haze. Here to find at 3 weeks+ the beer was a tiny hair clearer going into the fridge. I had done a fine crush on the 5lbs of grains,& the silty,floury stuff wanted to stay suspended. Took 3 weeks for the last bit of haze to settle out at room temp.
Maybe some yeast & silty stuff?...
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Old 11-30-2012, 12:23 PM   #29
RIC0
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Well for what it's worth I'm 100% positive my belly doesn't notice the chill haze nor does it care.

From my understanding chill haze is only something our eye's might not like, outside of that it's still beer and good for you.
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Old 11-30-2012, 12:29 PM   #30
LTownLiquorPig
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Sep 2011
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Quote:
Originally Posted by RIC0 View Post
Well for what it's worth I'm 100% positive my belly doesn't notice the chill haze nor does it care.

From my understanding chill haze is only something our eye's might not like, outside of that it's still beer and good for you.
My old axiom from my "splitting pitchers days" was always "we buy it to drink, not look at". Nobody would split with me because "you drink too fast...."

Carries over to brewing. I brew it to drink it, not look at it.


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