chill haze

[shauno2000]

Every brew ive made once bottled has become crystal clear.
However once chilled the beer although tastes very nice is always cloudy. As far as i know this is chill haze.
Question is how to prevent it??

 

[critty]

I might be wrong, going off memeory, but irish moss in the boil should help. I like wheats which tend to be cloudy anyway.

 

[jonnymorris]

I too may be wrong but, from memory, is chill haze not related to the cold break... or lack thereof?

...just read on my Irish moss pot... 'helps prevent protein haze'. Sounds like Critty is on the money.

 

[Vossy1]

Have a look here If you need more info do a search (search button top right) of the forum using chill and haze as the search criteria :thumb:

 

[artiums_enteri]

There could be a lot of factors here. Is this an extract or all grain beer? If its all grain you might be sparging too hot and fast extracting tannins and unwanted proteins into the wort.

How long does it take you to bring your wort from boiling to pitching temp? The longer the wort is left hot the more chill haze will occur.

And lastly are you cold crashing after primary fermentation? Cold crashing the beer for 24-48 hours and kegging or bottling while it's cold will reduce chill haze drastically.

 

[shauno2000]

Hi i dont really get the problem with AG kits. Ive had the problem with lager kits.
And i dont usually boil the wort, the instructions always say to add so the can contents directly to the fv and so many pint of boiling water. Then top up with cold.