Ok. I have read a lot about chill haze on this awesome forum.
This is my problem.
After fermentation I let me brews sit until all the klausen has fallen. I test it with my hydrometer and it is in the right range. Except for the stuff at the bottom it is crystal clear. I give it a taste and it tastes great. I then put it into a secondary with gelatin and wait around 2 days. its even more crystal clear. I then put it in my primed bottles. I wait around a 2 weeks for the carb process to finish. it looks really really clear except a little sediment at the bottom from the reactivated yeast. I put it in the fridge. after 3 hrs. still clear. after 4 its hazy.
Whats my problem and if I let it sit longer will this go away?
and if I keg it instead of using dextrose to prime will it be the same outcome?
It is soooooooo clear until it get refrigerated. and this is for IPA, my Amber ALe, My Pilsner, and my Munich.
If I drink it at room temp (which I don't really like...Honestly I love a cold beer) its clear.
what are my options. also I do use whirlfloc.
This is my problem.
After fermentation I let me brews sit until all the klausen has fallen. I test it with my hydrometer and it is in the right range. Except for the stuff at the bottom it is crystal clear. I give it a taste and it tastes great. I then put it into a secondary with gelatin and wait around 2 days. its even more crystal clear. I then put it in my primed bottles. I wait around a 2 weeks for the carb process to finish. it looks really really clear except a little sediment at the bottom from the reactivated yeast. I put it in the fridge. after 3 hrs. still clear. after 4 its hazy.
Whats my problem and if I let it sit longer will this go away?
and if I keg it instead of using dextrose to prime will it be the same outcome?
It is soooooooo clear until it get refrigerated. and this is for IPA, my Amber ALe, My Pilsner, and my Munich.
If I drink it at room temp (which I don't really like...Honestly I love a cold beer) its clear.
what are my options. also I do use whirlfloc.