Clear when warm hazy when cold??

[akchris]

I don't understand why my beer pours crystal clear when its warm (65f) and hazy like a wheat when cold (40f.) Any Ideas?

 

[mordantly]

that is chill haze. protiens in the beer precipitate at a certain temperature. you could add some gelatin to settle it out.

 

[akchris]

Fantastic! Thanks for the quick response. Maybe on my next brew I'll give it a shot...

 

[Ksosh]

One thing you can do with your current bottles is to put them in the fridge for a while (say a month?). That should let the protein settle to the bottom in each bottle, and make a clearer beer when it's cold.

 

[Shooter]

...or don't worry about it and enjoy your beer!

 

[Bullshivit-brew]

I just had 2 batchs in a row do that to me. I think it was the dry malt extract that I used. First time I have ever had it in any beer. I used the same extact from the same place for them both.

 

[Captain Damage]

It's not likely to be the extract. Cooling your wort quickly and aging in the fridge are the most reliable ways to get rid of it. It's purely cosmetic - you can't taste it, but it drives some people crazy trying to get rid of it. It doesn't really bother me, but it is nice when I can hold one of my own beers up to the light and be able to see clear thru it.

 

[DrinksWellWithOthers]

Are you using whirfloc or irish moss? That will help some. Using finings like gelatin will produce a crystal clear beer but I haven't felt it to be necessary. A good hot and cold break and a week or two in the fridge (bottles or kegs) will leave my beers crystal clear.

 

[akchris]

No Whirflock or Irish moss. The beer still tastes great, and I'm not too wrapped up about the clarity. I'm currently collecting parts to go AG and my next brew will be AG, so when I do that I'll try some Irish moss.

 

[Revvy]

The longer you leave them in the fridge the more you will reduce chill haze. A minimum a week is a good thing.

To PREVENT chill haze, the easiest thing is to make sure you are chilling as fast as possible.