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Old 03-27-2008, 12:44 AM   #1
livewir
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Feb 2008
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So I just popped the top on my second brew, a brewers best red ale kit.

It seems I have a chill haze problem, my first brew had this as well (brewers best pale ale) I attributed the first brew's problem to accidentally steeping the grains too hot .

2lbs Light DME
3.3Lbs Light LME ( late addition at 20min remaining)
12oz Crystal 60l (25min steep at 155 degrees)
1oz Black Patent malt (25min steep at 155 degrees)

1oz willamette bittering
1oz willamette @ 10min remaining.

took about an hour in an ice bath to get down to temp

OG 1.044
Pitched nottingham at 72degrees.

Fermented 7days@ 65-68degrees
Racked to secondary with a 1.011 gravity

Secondary for 7 days @ 65-68 degrees

It's been bottled for just over a week and has carbonation. It's tastes green and watery, and I know that will get better with time, but I'm concerned about the Chill Haze.

Any thoughts ideas?





 
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Old 03-27-2008, 01:14 AM   #2
ArcaneXor
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Quote:
Originally Posted by livewir
So I just popped the top on my second brew, a brewers best red ale kit.

It seems I have a chill haze problem, my first brew had this as well (brewers best pale ale) I attributed the first brew's problem to accidentally steeping the grains too hot .

2lbs Light DME
3.3Lbs Light LME ( late addition at 20min remaining)
12oz Crystal 60l (25min steep at 155 degrees)
1oz Black Patent malt (25min steep at 155 degrees)

1oz willamette bittering
1oz willamette @ 10min remaining.

took about an hour in an ice bath to get down to temp

OG 1.044
Pitched nottingham at 72degrees.

Fermented 7days@ 65-68degrees
Racked to secondary with a 1.011 gravity

Secondary for 7 days @ 65-68 degrees

It's been bottled for just over a week and has carbonation. It's tastes green and watery, and I know that will get better with time, but I'm concerned about the Chill Haze.

Any thoughts ideas?

Whirlfloc!



 
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Old 03-27-2008, 01:26 AM   #3
PUD
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Whirlfloc(irish moss)! added last fifteen minutes of boil.

 
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Old 03-27-2008, 02:07 AM   #4
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I use whirlfloc in the last 15 minutes of the boil, and gelatin in the secondary.
This is the result at 6 weeks old
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Old 03-27-2008, 01:45 PM   #5
livewir
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Feb 2008
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Awesome! thanks for the tips!


I'll be moving a Lager to it's lagering vessel in about a week, Would Gelatin affect the brew in anyway?

 
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Old 03-27-2008, 02:06 PM   #6
Yooper
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Also, to prevent chill haze, a great thing to do is to chill your wort as fast as possible. The better the cold break, the less chill haze you'll have. I never get chill haze in the winter, when my IC has very cold tap water and I get a great cold break in less than 10 minutes.

A great way to deal with chill haze if you have it, is to chill the bottles in the fridge for a couple of weeks after it's carbed up. The chill haze will be gone.

I never use gelatin or other finings (just whirlfloc in the kettle), so I can't help with that. My beers are crystal clear, though, without the finings.
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Old 03-27-2008, 02:31 PM   #7
Bobby_M
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First thing... You're in a huge rush.

7days primary, 7 secondary.... slow down. Go 10-14 days primary, 14 days secondary. Or as an alternative, 21 days primary then bottle. You didn't give the beer enough time to clear before bottling. You can rush the clearing by dropping the temperature of the secondary after about a week to 40F or so and leave it like that for 3 days.

Second. For how long did you chill the bottle before you poured it? If you put it in the freezer for 30 minutes, then poured. Yes, you'll have haze. Try leaving a bottle in the fridge for a week, then try it. Much clearer.

Stop drinking your young beer. Let it sit warm for another two weeks, then chill some bottles for another week. You'll be happy.
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Old 03-27-2008, 03:24 PM   #8
CEMaine
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Quote:
Originally Posted by Bobby_M
First thing... You're in a huge rush.
So true. Good beer requires patience. Much patience.

Also, as was alluded to, the faster you can cold break the clearer the beer. I use irish moss in the last 15 minutes. At flame out I pull the kettle from the burner and dump 2 bags of ice into the kettle. Let it set for 15 minutes then rack it to the fermenter. Since going to this route, I have little if any chill haze. And, I get almost no sediment inthe bottle as well. Double Plus!!

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Old 03-27-2008, 03:29 PM   #9
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Quote:
Originally Posted by Bobby_M
Stop drinking your young beer. Let it sit warm for another two weeks, then chill some bottles for another week. You'll be happy.
+1 for this very sage advice. And annoyingly, if you wait longer than that, the beer will be even better.
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Old 03-27-2008, 03:42 PM   #10
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I have to agree with everything that has been said. I am just today crash cooling a beer that has been in primary for a week. It is done by all means and will set a week at 35*F before transfer into a serving keg, but what I have right now is as clear as your picture. I had excellent cold break in my kettle (best I have ever had), and used a hopsack for my boil for a brilliantly clear pre-pitched wort. I have never had chill haze in a beer, but I have always chilled with a cooler of some sort and it never took too long. So, never experiencing haze I wouldn't "know" what to tell you other than what has been said already. Waiting is a hard thing to do but it always pays off big time.


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