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Boil time reduction : the science please

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This isn't the thread for the discussion but I'm just curious what your distain for haze in beer is from. There are lots of styles that have some bit of haze to them, especially styles that are dry hopped, heavy wheat, and/or Belgian.
No, there aren't lots of hazy beer styles, traditionally. Very far from it. And producing bright beers has always been a measure of a brewer's skill, patience and understanding of the brewing process.
 
No, there aren't lots of hazy beer styles, traditionally. Very far from it. And producing bright beers has always been a measure of a brewer's skill, patience and understanding of the brewing process.
This beer here I brew takes far less technical skill and attention to detail than any of my NEIPAS do, all clear beer takes is fining and time cold
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References? Links?
I gave them.

There's at least one paper in the wartime annals of the Journal of the Institute of Brewers contained in Wiley library online, that explains problems with such beers.

The journal of the Institute of Brewers from 1939 to 1945 all available at Wiley library online. Lots to learn and will save you time asking questions.
 
I started brewing in 1963. A couple of years later I found 4 bottles of beer in a friend's home that I'd given him at least a year before and they were clear. Now my beers are crystal clear about 10 days after brew day with what I've learned including a 90 minute boil and copper finings.

Yes, there's more to it than that, but I don't care if you don't believe me, for whatever reason you have.
 
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