"The Haze"

ol' rummie · Jul 24, 2008

i'm racking into my keg right now, an IPA all grain (single step), 9 days in primary, 14 days in secondary and 4 of that in the fridge, poured a little glass, it tastes great but its hazey, it may be a little hazier than when it went into the fridge.(also , I added inisglass after 5 days in the secondary)
Should I leave it in the fridge to clear up, leave it at room temp., or am I stuck with a great tasting hazey IPA and just carb it and drink it?

devaspawn · Jul 24, 2008

Leave it in the fridge for at least another week. Longer if you can hold out. Maybe 3 or 4 weeks. It will taste better than and be much clearer. Occasionally you'll run into one that doesn't clear. Presentation is the only thing that will be effected. Mine usually clears up with about 3 pints left in the keg (I have no patience and usually drink it shortly after it's been carbonated).

:tank:

Kai · Jul 24, 2008

Heavy late-hopping or dry-hopping can give you a bit of haze from hop oils/resins. It's the haze of delicious. Treasure it - filter-ers don't get that.

(If it's there when you pour and gone by the end of the pint, it's chill-haze proteins. Extended cold aging will clear that, if you really want it too. If this is the case, use whirl-floc next time.)

ol' rummie · Jul 24, 2008

Kai said:
Heavy late-hopping or dry-hopping can give you a bit of haze from hop oils/resins. It's the haze of delicious. Treasure it - filter-ers don't get that.

(If it's there when you pour and gone by the end of the pint, it's chill-haze proteins. Extended cold aging will clear that, if you really want it too. If this is the case, use whirl-floc next time.)

it is heavily hopped, I didn't use whirfloc, but I did use an irish moss tablet. i'm going to take a small glass out and let it warm up to verify it its chill have or another haze problem.

should i carb it now or will that suspend it even more?