Cold crash still hazy

[Hops4life]

Ok so I brewed an all grain ESB style right after thanksgiving. I let it ferment about 2 weeks and had a stable FG for 3 days. After the 3rd day I moved the fermenter into my beer fridge which dropped it from 68 down to the low 50s. I THOUGHT this would make the beer crystal clear.

After kegging and carbing I have noticed the flavors are basically spot on for what I was looking for but the beer is hazy and definitely not clear. I didn't use any whirl flock or Irish moss so maybe that was it. But anyone have any other ideas?

 

[Yooper]

Usually, "cold crashing" means reducing the beer to just above freezing temperatures. sometimes a drop of 10 degrees is enough to clear the beer, but not usually.

The beer may clear more with time.

 

[TNGabe]

How did you chill your wort? Maybe you didn't get a good cold break. If you want to clear the beer, try gelatin.

 

[Hops4life]

Thanks guys. I think next time some worl flock will be in order.

I use a copper chiller got down to temps reasonably fast. Maybe could have cold crashed colder would have done it but didn't really have ability other than using the beer fridge.

 

[BigFloyd]

Unfortunately, the temp you are crashing at is a bit too warm to do much good unless you let it sit there a couple of weeks.

 

[Captain Damage]

Chill haze will drop out eventually. Give it 1-3 weeks at refrigerator temperature (~37F). May take a little longer since you didn't use kettle finings.