Lager gone cloudy

[Kronos]

This home brewing malarkey is not as straight forward as I thought it would be.

I made some all grain Dortmund Export and once bottled I have let it sit in the kitchen for two weeks at room temperature.

The bottles were virtually clear when I put them in my fridge fermenter at 12c, after 4 days of being in there it has gone a little cloudy. Would this be due to them being moved although I was very careful or something I have done wrong in the brewing process.

 

[MyQul]

Sounds to me like chill haze. Do you no-chill your wort by any chance?

If you leave them in the fridge the chill haze protiens will eventually drop out of suspension and the beer will go clear again

 

[Kronos]

Sounds to me like chill haze. Do you no-chill your wort by any chance?

If you leave them in the fridge the chill haze protiens will eventually drop out of suspension and the beer will go clear again

This brew I did not have my fridge fermenter so the wort was not chilled only when bottled. But today I have just turned down to 1c 23L of Timothy Taylor Landlord I have never done this before so it all new to me.

 

[Duxuk]

I'm sure MyQul is right and it's just a chill haze. It will in no way affect the taste, or give you a headache like yeast might. Think of beers like Hoegaarden. They have a haze and no one complains. Especially not me, I love a Hoegaarden!
I think MyQul was probably wondering if you cool the wort after the boil or just let it cool naturally? Chill hazes can be reduced or eliminated by rapidly cooling the wort to fermentation temps after the boil.

 

[Kronos]

I chill the wort straight the way, I use a Grainfather.

 

[MyQul]

I chill the wort straight the way, I use a Grainfather.

Probably not chill haze then. Just leave the beer at 1C for a couple of weeks and it should drop out whatever is causing the haze