Recent content by Fidelio

Hmmm, chill haze is coagulated proteins, and they usually occur below 10-12 C. With wheat, this is unavoidable. With barley, you can minimize it by using well modified malt, doing a protein rest and/or mashing at low temperatures, but you will never be able to remove it completely. The only...

You have probably mashed on too low temperatures. 1.005 is way too low and the beer will be dry and dull. What was your mashing temperature? If you did a two stage @58C and @66C with well modified malt, you will get about 1.003-1.005 FG. Perhps you could achieve so low a FG with single infusion...