WHATS GOING ON

[crouchy]

alright guys.
my larger has been in the bottle 1 week in my house.so i decided its time to go in the shed for the cooler temp.it was looking pretty clear at this point.
its been 3 ish days and decided to go check on it this morning to find that it looks a lot more cloudier than it did before. can someone please tell me why? :thumb:

 

[Wez]

Chill Haze!

It's a common problem, a simple explanation is that there is protein suspended in the beer which when cold make the beer look hazy. Over time this should clear up (if left in the cold)

 

[crouchy]

Chill Haze!

It's a common problem, a simple explanation is that there is protein suspended in the beer which when cold make the beer look hazy. Over time this should clear up (if left in the cold)

ahhh cheers wez, so is this the yeast then an how long would it normally take to clear.

 

[Wez]

I don't think it's yeast, if they were clear when you transferred them somewhere cold the yeast has dropped out, the chill (or protein) haze is different - the good news is (and I should have mentioned it before) that it has no effect on the taste of the beer at all

I've had problems with Chill Haze in the past but fix it using Aux Finings these drop protein particles out of the beer (Issinglass is used to drop yeast particles out) - you cant use Aux & Issinglass together as one is (+) charged and the other is (-) charged and they cancel each other out.

Another solution is to get the bottles very cold for 2 weeks (2 or 3c) then when you bring them up to serving temp they should be clear.

A test you can do tonight is bring a bottle in out of the cold and put it in the warm house, I bet it clears up when it's up to room temp - no need to open it up though (unless you really want to)

 

[crouchy]

ha ha id be tempted. anyway thanks wez ur a big help :thumb: :

 

[Brewmarc]

This does sound like chill hase :thumb: You dont say weather you are mashing all grain but if you are; the addition of 1 onz of black malt gently stired into the mash at the end will reduce chill hase the proteins are absorbed by the black malt , yes black malt for light largers, dont panic the coulour wont change much & it works :thumb: : no chill hase in dark beers :hmm: if your brewing with extract then finings are probably the way to go.