Haze, but not chill haze

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redketchup

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Hi there. I have an issue with my last 2 batch : Hazy beer. In books they say this can be an infection. And it's not chill haze, because the beer is hazy event at room temperature. I tried to leave them in the fridge for 3 weeks and that didn't change anything. When I used Coppers can with dextrose only (I know...yuk) the beer was crystal clear. But my last 2 batch I use extract malt with steeping grains and they came out hazy. They are not very carbonated and there's not much yeast in the bottom. Both batches are been aged for 2 months. The beer taste and smell good. If it's just "esthetics", then I don't care. But I wanna know, I wanna understand what's going on. Why my beer is hazy, cloudy. Is every home brew beer is some kind of cloudy?

Thanks

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redketchup

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First one was dark ale : Coopers Dark Ale can, pale extract malt, Crystal 40 and Cascade hop. Second IPA(pics) : Coopers like can, pale extract malt, Crystal 120, Amarillo, boil + dry hop.
 

ArcaneXor

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IPAs, especially dry-hopped ones, are naturally hazy.

If you are continuing having problems with haze in other beers, finings like gelatin can help clear things up (and Whirlfloc in the boil).
 

TRainH2o

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My first brew, a German Amber Ale was hazy too. I fermented for 4 weeks and then kegged. I didn't rack to a secondary. It has been on gas for about 3 weeks. It only cleared this week. The taste really smoothed out as well.
 

arch1tect

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Your beer is hazy because you didn't filter it or use finings to clear it up. The first few beers I brewed looked like this but still tasted great.
 
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redketchup

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Ok, so I'm not doing anything wrong. That's what I was wondering. I'll rack to secondary next week so I'll try to put some gelatin in the carboy.
 
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