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Cant stop the chill haze.

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BrooZer

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its driving me nuts. I now use irish moss in the boil and an IM wort chiller.

Is it because i pour the wort into the fermenter through a strainer instead of siphoning?

I also have a batch of red ale in the secondary now, is it too late to add gelatin?

Ive read that Chill haze causes beer flavor to deteriote faster, is this true? I have an IPA that has chil haze and after only about 3 weeks in the bottle, the hop aroma is all but gone.
 
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BrooZer

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AFAJ Brew Guy said:
Are you getting a good cold break?

I dont know how to tell but I bring 6 gallons of wort from near boil to 70 in about 25-30 minutes.
 

BierMuncher

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Gelatin will help in the secondary.

Extended chill times for your bottles (or kegs) is the biggest factor.

If all the other conditions were right (good hard boil/hot break, good cold break, irish moss / Gelatin), then the beer will eventually clear with good long cold conditioning.
 
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BrooZer

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homebrewer_99 said:
Tip of the day: Ceramic mugs!! :drunk:

I hear ya, but part of enjoying beer and judging it is the way it looks!
 

Blender

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BierMuncher nailed it. My clearest beers come from the new keg but they are always cold. I never got really clear beers in a bottle but then I also never had them in a refrigerator for an extended period after carbonation.
 
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BrooZer

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homebrewer_99 said:
I agree wholeheartedly, but I was trying to help a brother out...:mug:

Thanks, the quest for the perfect batch continues!!
 

ohiobrewtus

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I used to have a chill haze issue in almost all of my beers. When I stopped dumping wort through a strainer into primary and started running is through the ball valve and hose on my keggle the chill haze issue seemed to have been taken care of.

I can't guarantee that was the sole source of the problem though. I may have changed something else about my procedues and not been aware of it or not remember.
 
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BrooZer

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ohiobrewtus said:
I used to have a chill haze issue in almost all of my beers. When I stopped dumping wort through a strainer into primary and started running is through the ball valve and hose on my keggle the chill haze issue seemed to have been taken care of.

I can't guarantee that was the sole source of the problem though. I may have changed something else about my procedues and not been aware of it or not remember.

Thats definitely interesting, i will have to go to woorpooling from now on. Did the chill haze affect the flavor of your brews after time.
 

jpseaton

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my first batches of extract brews all had problems with chill haze, then I changed yeast and I've had great results ever since. I like nottingham dry ale yeast or copper's gold. I guess it's better to be lucky than good.
 
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