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your grocery store might have Lyles Golden Syrup on hand...IICR, that's just an invert sugar syrup that shows up in a bunch of brew recipes.

I think we all agree that chill haze participates out with cold storage, end, and can move on.

Again, the point is that the proof you offer with that glass that no-chill brewing results in crystal clear beer w/o chill haze is invalid.

But what I'm saying is that your results don't necessarily prove that your no-chill beer didn't result in no chill haze since it had the opportunity to precipitate in those 4 weeks. If someone bottles and doesn't keep them in the fridge for weeks before consumption, their results may be...

Here's some departure with TW from BYO: Brew Your Own: The How-To Homebrew Beer Magazine - Techniques - Conquer Chill Haze

Depends...When many people bottle, they keep them in a room temp place to carb and condition for a couple weeks. A handful of bottles hit the fridge at a time for consumption while the rest sit at room temp. How long are these beers generally hanging out in the fridge at temp? Many brewers...

I'd suspect as such but would still be curious. From what I understand, chill haze is the result of numerous factors and not just your chilling process...made up of proteins and tannis extracted in the mash, impacted by your boil intensity & chilling method, that bind together at lower temps to...

Howdy!:ban:

Sorry to hear that man. :(

Plus it's commonly cited that precipitating the related proteins out of the beer via the cold break contributes to longer term stability. Has anyone using this brewing method compared results out over a longer period (10-12 months+)?

Interesting....I like that filter setup and might have to research that a bit further.

welcome!:ban:

Remember that you're still going to need to get all the schmutz from brewing out of your kettle after the boiling & chill....you don't want any areas that are going to trap materials like hop leaves and such or make it a pita to clean out.

Hells yeah! If you like lagers, we've got a world class selection 'round here.:fro: A friend and her husband were talking to Ron & Bill and asked for the recipe to Prima.. they don't like giving out the recipe and would rather that folks take their own shot. The most info I've seen directly...

2565 if you can drop into the 50s/ very low 60s, otherwise wlp029

I'd wait 'till it finishes. My last saison stalled at 1.018 in the mid to upper 80s for a while before it finally finished below 1.010.

Quite tasty...we've got plenty of great pilsners in PA to accompany Prima (which I do enjoy too): Troegs Sunshine Pils Stoudts Pils Sly Fox Pikeland Pils Penn Kaiser all quite tasty

BLAM is something that I find I can dig back into every couple weeks.... Designing Great Beers is good if your interested in the various recipe components & a brief history of the styles detailed. Radical Brewing is sort of the opposite in that it covers some more obscure styles and less...

I'll have to listen to the podcast again to catch what he said.....I've not heard it since it was first cast.

I used heavy toast Hungarian cubes and took samples over the course of a couple weeks until I had the character I was shooting for (and those same cubes are sitting in my Brett old ale now, soaking up all them bugs)