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Old 05-09-2013, 09:30 PM   #1
Mar 2013
Posts: 103
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So I've noticed this happening with my last two batches that my beers are crystal clear when bottle conditioning at room temp but when I move to the fridge it becomes cloudy but still has a layer of yeast at the bottom of the bottle any idea why?

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Old 05-09-2013, 09:37 PM   #2
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Feb 2011
Sheffield, Ohio
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It's called chill haze. It comes from dissolved protiens that fog up as the bottles first chill down. Leaving them in the fridge for a week should see the haze settle out in 3-5 days on average. Getting the hot wort chilled down in 20 minutes or less will lessen or elliminate chill haze come fridge time. Irish moss can help as well.
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