Originally Posted by ryno327
My last batch turned cloudy after getting to serving temp. What do I need to do to stop this next time.
That's a protein chill haze. ( a haze that forms when the beer is chilled). Usually ( but not always) happens in beers that have moderate amounts of adjunct grains like wheat, rye, raw barley, corn and rice.
1) use Whirlfloc or Irish Moss in the last 15 min of the boil at 1/2 tsp./5 Gallons.
2) you can use plain unflavored gelatin reconstituted in boiled, cool water (too hot = Jello). Cold crash your fermenter after fermentation is complete to get the haze to form. Dump the solubilized gelatin in and let it do it's thing. Couple of days later, it's settled out and it will be ready to rack.
3) consider your grain bill. If you have to use raw grain adjuncts or have a recipe that is notoriously cloudy, consider a 15-20 protein rest in your mash at 120-130 F. Proteinases are active in this range and will breakdown the extra protein. Be forewarned; you don't get something for nothing; protein helps foam stability so if you like a good thick foam head, you'll have to balance that grain bill and mash schedule to give you what you want.