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.
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.