Recent content by BCBrewer

Dextrose is another term for corn sugar. I use it as it has a neutral effect on the final flavor of your beer. It is the the standard for bottle carbing unless you are going for a unique flavor.

If you have unfermented sugars then you won't be able to carbonate it in the bottle by adding dextrose. That high of a starting OG will leave a high enough FG. Pitch 2 packs.

I would pitch 2 packs of s05 in order to not underpitch. Also, I would utilize a higher alpha acid hop at the beginning of the boil such as chinook. Otherwise, it will end up unbalanced, being way more sweet than bitter.

I get a chill haze even with all-2row beers. They are crystal clear until refrigerated. It doesn't bother me though.

It would be chill haze. The reason the rye beer is probably worse is due to higher protein levels. Palmer suggests a protein rest with high levels of rye in beer. A protein rest should cure your ills.

My guess would be that it is haze caused by proteins in you beer. Do you do a protein rest? And does this occur before your beer is chilled.