Haze and low calcium (lagers)

[millsbrew]

Having haze problems with my latest lagers. My first two were just regular pilsners that were clear and tasty. Next was an IPL with great results. However my last 2 lagers have been very hazy until about half of the keg was kicked despite using a whole whirlfloc tablet in my 5.25g batches. My latest lager is in primary and I just started reading Yeast. On page 30 it states that calcium of 50ppm is required for proper flocculation. But with my recent batches l followed Martins advice of shooting for closer to 20-30ppm (will try to find that post), and I'm wondering if that could be my issue.

Anyone have input on adding some CaCl to a fermenting beer to help flocculation? I know from reading Yeast that lager yeast can be slow to flocculate but it shouldn't take months.

 

[mabrungard]

If you aren't chilling that lagering beer to around freezing or less, you may not get the beer to clear effectively. Adding more calcium is an option, but not all lager yeasts tolerate higher calcium content well. I've not had a problem with clarity when using 34/70 or Munich lager yeasts.

 

[millsbrew]

Well I have been relying on WLP830 for all my recent lagers, but I thought a month at 34f would have done the trick. The other issue I thought could be an issue is my serving temp in the kegerator is at 41f. Could the slight increase in temp cause the yeast to rise back into suspension? Clearly I try to avoid transferring any from conical to keg, but some clearly make the jump. Thanks for the insights.