I have been doing all grain brewing for over 2 years now. I have always had a chill haze problem. I tried everything I have read to solve it. Whirlfloc tablets, quick wort chilling, RO water, gelatin finings and maybe a few other things but nothing has helped. Based on a suggestion from a local homebrew shop I switched water chemistry calculators and bought some lactic acid. I switched to Bru'n Water and it has always required lactic acid to get the PH in a suitable range. The previous calculator I used did not have a PH estimate. I am trying my 4th batch now and they have all been much clearer than before. Tonight's batch is a crystal clear lager. BTW, my refrigerator is set to 40 degrees which is probably a little colder than typical for serving beer and may contribute to chill haze. I hope this helps someone with a similar problem.
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