BeerAg
Well-Known Member
So, I started using hop bags, and I discovered something. I am getting very little cold break, which explains my very hazy beer. I've tried irish moss in the kettle and gelitin in the carboy, still have chill haze.
I typically do a single infusion mash at about 154 degrees, batch sparge at 170 - 175, and boil for 90 minutes.
I am using an immersion chiller to get down to about 100 degress in about 20 minutes, then an ice bath to get to 75ish after about another 20 minutes.
I get maybe 2 tablespoons of cold break, which, judging from pics on this site, is pretty low.
Thoughts?
I typically do a single infusion mash at about 154 degrees, batch sparge at 170 - 175, and boil for 90 minutes.
I am using an immersion chiller to get down to about 100 degress in about 20 minutes, then an ice bath to get to 75ish after about another 20 minutes.
I get maybe 2 tablespoons of cold break, which, judging from pics on this site, is pretty low.
Thoughts?