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Extreme Amounts of Haze in the Bottle...

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crayzeeguy

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Jan 13, 2010
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Location
Philadelphia, PA
I brewed an American Amber Ale in early December. I did 3 weeks in primary at 68, followed by a 3 day mini-cold crash at 35 and it has since been in the bottles for about 5 weeks at 70. I've had a few bottles in my refrigeratior at 35 for 2 weeks awating their completion.

Aside from slow carbonation issues, I have found that once I refrigerate the now carbonated beer, an extreme amount of haze gathers at the bottom 1/3 of each bottle. The cloud is similar in look and consistency to my protien break after adding whirlfloc tablets at the end of the boil.

While the beer still tastes somewhat green, no off notes make me feel this is an infection. All of my unrefrigerated beer remains slightly hazed, but no large cloud at the bottom.

I've followed all of my usual procedures which typically lead to a mostly clear (non-filtered) beer out of the bottle, however I can not pinpoint what is occuring. Any help would be appreciated.
 
How did you cool your beer after boi? It sounds like chill haze to me, which is cause by a protein coagulation of "cold break". If that's what it is, it is just a visual aesthetic issue. Shouldn't impact the taste of the beer at all. If it bugs you, try to find a way to get your yeast down from boil to pitching temps faster. That tends to cause the break to form better.
 
Thanks for the replies...

To cool the wort post boil i have an immersion chiller and got it down to below 80 in under 10 minutes. I had a decent protien break in the boil after adding the whirlfloc and had another good break in the kettle during chilling. First time ive had what resembles a break in the bottle.

I primed the fermented beer with corn sugar prior to bottling
 
my first batch was like this. I stored the bottles in my cold garage after they conditioned at room temp for 3 weeks. Took a couple months but the haze settled out and they are crystal clear now
 

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