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Old 01-25-2006, 08:38 PM   #11
Baron von BeeGee
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Jul 2005
Barony of Fuquay-Varina, NC
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Originally Posted by WhatsOnTap
After a beer has been in the secondary for 2 weeks to a month can there still be a problem with chill haze?
Oh, yeah. Depending on how much haze there is in the first place (and other factors, I imagine). Some seem to clear better than others. Also, unless your secondary storage is relatively cool (I don't know what the threshhold is, but 45-55 seems to work) the chill haze won't form in the first place to settle out. I'm about 50/50 getting mine really clear and it doesn't bother me too much anymore.

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Old 01-25-2006, 09:34 PM   #12
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Jan 2005
Knob Noster, Missouri
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Originally Posted by WhatsOnTap
After a beer has been in the secondary for 2 weeks to a month can there still be a problem with chill haze?
There always could be, because chill haze is just coagulated protein. You can diminish this by using Irish moss, cold conditioning (a long cool secondary), and IMHO and more importantly a very fast chill process out of the boil pot. Since I've been using my CFC, my beers have been crystal clear. When I was using the ice method or the immersion chiller--chill haze.

However--I didn't switch to a CFC to prevent chill haze, cause personally I didn't give a rat's ass if my beer was hazy. I want it to taste great.

Now if you are entering them into competitions, start using Irish Moss or Whirlfloc, and chill the wort QUICK!
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Gone But Not Forgotten:

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Old 01-26-2006, 06:59 AM   #13
Sep 2005
Loveland, CO
Posts: 100

Originally Posted by El Pistolero
55F in the secondary will be fact it will really help with the clarity.
Just to clarify what you're saying; I can control my primary fermentation at 70 degrees in a 55 degree basement. Can I then rack to my secondary and set it out in the basement at 55 and start another batch immediately for my controlled temp primary fermentation? My immediate batch will be a stout.
Primary: MT
Secondary: Belgian Wheat
Consuming: EdWort's Apfelwein,

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Old 01-26-2006, 03:20 PM   #14
El Pistolero
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May 2005
Houston, Baja Oklahoma
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Yes do just what you said...just leave the secondary in your basement at 55F.
[/I] Up Next - Hobgoblin
After That - Czech Pilsner
Primary - Humboldt Hop Rod (4/24)
Primary - NOT Wheat AG SNCA (5/5)
Secondary -
Conditioning - SNCA Clone (3/3),

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Old 01-26-2006, 03:46 PM   #15
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Feb 2005
Atkinson (near the Quad Cities), IL
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I have 3 batches in secondaries in the garage. The've been between 40-44F for 2 weeks or more already.

I'll be leaving for a month while they're lagering. I'll botlle when I return.
HB Bill

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