Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
I brewed a no-sparge ale which came in at ~6.6 gallons in the fermenter with the following grist:
9 lbs. Swaen Pilsner
1 Lb. Weyermann Munich II
1 Lb. Briess 10L Caramel
1 Lb. Briess White Wheat malt
1 Lb. Briess Flaked Oats
OG = 1.051
Here are the things I suspect for the chill haze. Let me know which of these you think most likely caused the problem.
Suspected chill haze candidates:
1) WLP029 yeast
2) Very mild 60 minute boil with a low boil-off rate of only 0.72 gallons per hour
3) High Protein and/or Beta Glucans in the Flaked Oats
4) High Protein and/or Beta Glucans in the White Wheat malt
5) All of the above likely cumulatively added to the chill haze
6) Other
I cold crashed post fermentation, but I did not use gelatin. I added a Whirlfloc tablet with 15 minutes remaining in the boil. My first time for Whirlfloc. Until now I have been using Irish Moss.
9 lbs. Swaen Pilsner
1 Lb. Weyermann Munich II
1 Lb. Briess 10L Caramel
1 Lb. Briess White Wheat malt
1 Lb. Briess Flaked Oats
OG = 1.051
Here are the things I suspect for the chill haze. Let me know which of these you think most likely caused the problem.
Suspected chill haze candidates:
1) WLP029 yeast
2) Very mild 60 minute boil with a low boil-off rate of only 0.72 gallons per hour
3) High Protein and/or Beta Glucans in the Flaked Oats
4) High Protein and/or Beta Glucans in the White Wheat malt
5) All of the above likely cumulatively added to the chill haze
6) Other
I cold crashed post fermentation, but I did not use gelatin. I added a Whirlfloc tablet with 15 minutes remaining in the boil. My first time for Whirlfloc. Until now I have been using Irish Moss.