Chill Haze driving me insane

[tunoffun]

Yes, this often helps but is definitely not a 100% solution. I've got beers in my beer fridge that have been chilling at 32 for several months and still exhibit chill haze on pouring.

Which would make sense, I think. To my understanding (and I could certainly be wrong here), chill haze is simply the collection of very low molecular weight proteins that come out of solution upon cooling. They're so light that it takes alot of time for them to settle out. And since they're so light, even a tiny bit of turbulence is going to cause them to get stirred right up again.

I'm trying to correct this very problem w/ my current batch (fermenting). I plan on transfering over to a secondary, cooling to below my lowest anticipated serving temp, fining w/ a protein-specific agent after a couple days, keep the beer at this low temp for at least a week more, and then racking carefully off the sediment to bottle. We'll see how it goes.

 

[Yambor44]

Just found this thread doing a search on Chill Haze. since it's already revived, I'll throw my questions out there. I use Iriash Moss, 1tsp at 15 minutes (5 gallon batch). Also recently started using gelatin as well. I just noticed that what I thought in the past was my beer not being matured enough, may indeed be chill haze.

Here's a Bell's 2 Hearted Pale Ale fresh from the tap -

Here it is about 15 minutes later (warmer)

And 30 minutes later

 

[drkaeppel]

My latest brew also has some pretty noticeable chill haze. Although it does not really bother me, I do wonder what causes it. I used Irish Moss and let it sit in primary for a full month so I think I can rule those out. I should also add that my beer is crystal clear when it's at room temp.

Recently I found this page. http://www.foamrangers.com/malts.html

It said that if you use 2-Row or 6-Row as your base grains you need to do a protien rest to avoid chill haze. I'm pretty new to AG, so my next step is to figure out what the heck a protien rest is and what it involves

Can anyone verify this?

 

[Malticulous]

A protein rest is letting the mash sit around 122F for a short time. It can reduce chill haze forming proteins and also proteins useful for head retention. It's no longer necessary with any malts widely available to home brewers today. It can do more damage than good.

 

[Homebrewtruth]

I didn't drink a clear home brew beer until I removed the chlorine from the water using Campdem tablets. I'm not sure how this could be related chemically, but that is my experience.

 

[daksin]

The best way to get rid of chill haze is with irish moss/whirlfloc at 10min in the boil, and to get an excellent cold break by chilling your wort as fast as humanely possible. The more insoluble proteins and lipids you can drop out as trub, the better, and the best way to do that is to drop the temperature on your hot wort as fast as you can- the faster you do, the more stuff will drop out.

 

[MaynardX]

Been having trouble with chill haze in my past four brews and can't figure out why. Ive never had the problem before. They are all different yeast strains, so I am ruling out the yeast flocc. One is a big IPA and another is a lager brewed with rye. The hop bill and the rye might be the culprit with those, but I can't figure out why the other 2 are cloudy: a Belgian strong ale and an English bitter. The strong ale has been sitting in the cooler at 35 deg for 2 months now and hasn't cleared up a bit. The bitter has only been in the cooler for a week. I keg and use a plate chiller. In the winter time, my hose water is super cold,so I can get 10g of wort to chill to 60 degs in 15-30 mins. I also use 2T of Irish Moss in all my beers. Anyone have any idea why I can possibly still have haze?

 

[psymonkey]

I recently had some store-bought beer and found myself turned off by the crystal-clarity..I didn't trust it I've had success with wihirfloc tablets, and a irish moss before that but am coming to the realization that I don't care all that much and am enjoying that feeling.

 

[MaynardX]

I recently had some store-bought beer and found myself turned off by the crystal-clarity..I didn't trust it I've had success with wihirfloc tablets, and a irish moss before that but am coming to the realization that I don't care all that much and am enjoying that feeling.

I personally do not care whether my beer is hazy or not and I agree with the whole "drinking out of a ceramic mug" philosophy. However, competition judges do! So, for some cruel, masochistic reason, I semi do not enjoy getting my beers raped by some unknown BJCP certified judge's opinion. Therefore, I would like to solve this mysterious beer haze phenomenon!

 

[DylanTO]

I know this is an old thread, but in case anyone is interested, the following link seems to have greatly improved the clarity of my beer. Also, it's super easy.
I also use the Brunwater spreadsheet for water adjustment, and because of that I usually don't have to add any calcium to the boil, because I get nice big fluffy hot-break flakes.

http://beerandwinejournal.com/proper-boil-ph/