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Old 09-06-2013, 06:07 PM   #11
ryno327
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Do you skim off the hot break?
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Old 09-06-2013, 06:26 PM   #12
feinbera
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Chilling quickly after the boil should also help.

Dry-hopping can lead to haze, but it doesn't sound like this is your issue; that haze will also be present and room/cellar temp, while it sounds like your beer was clear at room temp and only hazed up in the fridge.
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Old 09-06-2013, 06:38 PM   #13
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Quote:
Originally Posted by ryno327
Do you skim off the hot break?
Nope - it settles to the bottom of the kettle while the immersion chiller does its thing. Any break material that makes it into the fermenter settles to the bottom after active fermentation dies down.

I have a batch of Biermuncher's Centennial Blonde in the fermenter right now - there's a lot of clumpy gunk at the bottom, but the beer is brilliantly clear.
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Old 09-06-2013, 06:42 PM   #14
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Yes crystal clear at room temp and I didn't dry hop.I did have a week hot break, I think I need to get larger burners for the new 20 gallon kettles.
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