tannin haze?

[thelastdandy]

question...i have tried gelatin and cold crashing. i get a rigourous boil and use a wort chiller to cool the wort. i am still getting a haze in my beer. don't get me wrong, they taste great. i just want to spruce up the looks a little bit. the only thing that i can think of is my sparging techniqe. i don't mash out, so i use water well over 170 to start sparging until the grain bed temp. reaches 170. could i be leaching out tannins that are clouding my beer by doing this? i didn't think it would matter as long as the grain bed itself didn't get to hot. any feedback is greatly appreciated.

 

[Walker]

do you use irish moss or whirlfloc in the boil?

Also, do your beers remain cloudy forever, or do they eventually clear up?

Every beer I have ever made has been cloudy when first chilled to serving temps. but, after a couple weeks at that temp, they clear right up.

 

[pearlbeer]

Every beer I have ever made has been cloudy when first chilled to serving temps. but, after a couple weeks at that temp, they clear right up.

+1 on this. I find my beer clears when held at serving temp for 2 weeks.

Also, when sparging, I would suggest you not get your grain bed to 170. Anything above 170 breaks down the husk and extracts nasty tannins. Thus, I target 167 or so allow for error.

 

[thelastdandy]

oops. forgot to mention that i add whirfloc. i guess they sort of clear up as they get warmer, but to tell you the truth they usually don't last that long in the glass. i have had some bottles refrigerated for about 3 weeks now though. like you, i always thought chill haze protiens would eventually settle to the bottom if you chilled them long enough, but this definitely hasn't happened yet.