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Old 08-27-2009, 02:51 AM   #21
Malticulous
 
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Keeping your beer 32F or slightly below for a week will clear it. Nothing else matters.
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Old 08-27-2009, 02:56 AM   #22
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Quote:
Originally Posted by Conroe View Post
Keeping your beer 32F or slightly below for a week will clear it. Nothing else matters.
Yes indeed, the longer in the cold the less the chill haze!
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Old 08-27-2009, 04:03 PM   #23
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Quote:
Originally Posted by Conroe View Post
Keeping your beer 32F or slightly below for a week will clear it. Nothing else matters.
Yes, this often helps but is definitely not a 100% solution. I've got beers in my beer fridge that have been chilling at 32 for several months and still exhibit chill haze on pouring.

 
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Old 08-19-2010, 03:01 PM   #24
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Quote:
Originally Posted by Conroe View Post
Keeping your beer 32F or slightly below for a week will clear it. Nothing else matters.
If you go below, you're going to start freezing your beer.. am I wrong?

 
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Old 08-19-2010, 03:03 PM   #25
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Depends on the ABV.
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Old 08-19-2010, 07:35 PM   #26
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Quote:
Originally Posted by grasshopper1917 View Post
I
The are all clear in the bottle - it is just when i get them chilling in the fridge that some pour cloudy. Its not that I dont enjoy them jut as much - just wish i could figure out why some get the haze and some not??
Probably something to do with the exact rate of cooling, since that's
probably somewhat different every time you do it:

http://www.byo.com/stories/article/i...uer-chill-haze

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Old 08-19-2010, 08:20 PM   #27
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So water freezes at sea level at 32F. Since beer contains alcohal, doesn't it freeze at a slightly lower temp?

 
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Old 08-19-2010, 10:10 PM   #28
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Quote:
Originally Posted by robertbartsch View Post
So water freezes at sea level at 32F. Since beer contains alcohal, doesn't it freeze at a slightly lower temp?
I believe it's 29F for a 5% alcohol solution. This reference

http://www.engineeringtoolbox.com/et...ter-d_989.html

says 25F for a 10% solution, so it's in the ballpark.

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Old 08-19-2010, 10:28 PM   #29
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Calculating the freezing point depression of a 5% alcohol
solution:

5% by volume is 4% by weight

100 gm contains 96 g water, 4 gm ethanol

moles ethanol is 4g/46g/mol = .08696 moles
molality is 0.08696mol/.096kg = .905833

Freezing point depression is the molal freezing point depression times
the molality or in this case (mfpd of water is -1.86C)

.905833 x -1.86C = -1.63

0-1.63 = -1.63C or 29.1F

But this is only approximate because the other dissolved
substances in the beer will lower it further (but not much
I suspect).

Ray
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Old 10-06-2010, 05:09 PM   #30
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Chill haze can come from cold break in many cases. If you use irish moss, then there should be a nice sedimentation of cold break as you chill the wort. As much as I wish I had a counterflow chiller, it is nice to be able to chill in the kettle, then stir the wort in a whirlpooly motion. The cold break will accumulate in the middle of the kettle and you can conveniently siphon from the edge of the kettle, leaving the cold break behind. This can definitely lessen your chill haze, but may not eliminate it.

 
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