So I have read and read on chill haze. I would like my beers to be clear and I understand that it is aesthetics, but I still want clear beer.
Every batch of my beer has been clear until it gets cold.
I get a good rolling boil for my boils.
I use whirlfloc in the last 15 mins
I use an immersion chiller and get my wort down to 70 degrees in under 15 mins.
I drain my kettle through a paint strainer to catch most of the big trub.
Many of my beers don't even clear up after 3 weeks @ 40 degrees. It usually takes much longer.
Protein rests seem to be a not great idea because it sounds like most malts are highly modified and do not needs a protein rest.
Is waiting forever or filtering my beer the only options or can I do something with my mash?
Thanks
Every batch of my beer has been clear until it gets cold.
I get a good rolling boil for my boils.
I use whirlfloc in the last 15 mins
I use an immersion chiller and get my wort down to 70 degrees in under 15 mins.
I drain my kettle through a paint strainer to catch most of the big trub.
Many of my beers don't even clear up after 3 weeks @ 40 degrees. It usually takes much longer.
Protein rests seem to be a not great idea because it sounds like most malts are highly modified and do not needs a protein rest.
Is waiting forever or filtering my beer the only options or can I do something with my mash?
Thanks