Haze - The Poll

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Do you suffer with protein/chill haze?

Not at all, producing polished beer
13
30%
Producing clear beer, no haze, but not 'polished'
23
53%
Producing hazy beer - just like Wez
7
16%
 
Total votes: 43
charlie
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Posts: 1045
Joined: Tue Aug 08, 2006 1:00 pm
Location: Nr Milnthorpe, Cumbria

Post by charlie » Thu Sep 27, 2007 1:05 pm

Buy yourself a pewter tankard.

RDWHAHB
Brewing in the badlands between Arnside and Milnthorpe.
Cumbria
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J_P

Post by J_P » Thu Oct 04, 2007 8:20 pm

I was going to vote for number 2 then this came out of the corni
Image
You can read through it :oops:

Edit: Shame about the meteor about to strike Vossy!
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Vossy1

Post by Vossy1 » Thu Oct 04, 2007 8:26 pm

Shame about the meteor about to strike Vossy!
:lol: :lol: :wall

Great result there J_P 8)
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J_P

Post by J_P » Thu Oct 04, 2007 8:38 pm

I thought Whirlafloc was supposed to help precipitate proteins and meteors :flip:
DaaB wrote:That'll be fine in a week or so :wink:
Tis but a flesh wound, I bet he's had worse :lol: :wall
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Jimberbob

Post by Jimberbob » Thu Oct 04, 2007 9:20 pm

As soon as I get a brew to ferment properly i'll let you know. :wink:
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Vossy1

Post by Vossy1 » Thu Oct 04, 2007 9:35 pm

As soon as I get a brew to ferment properly i'll let you know
:lol: :lol:
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Wez

Post by Wez » Thu Oct 04, 2007 10:13 pm

Nice looking pint JP 8)
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prodigal2

Post by prodigal2 » Thu Oct 04, 2007 10:28 pm

Thats a cracker JP 8)
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BarrowBoy

Post by BarrowBoy » Thu Oct 04, 2007 10:36 pm

Generally speaking, my beers are quite clear. I would call one beer I've brewed as 'polished' but it's flat as a pancake.
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TC2642
Even further under the Table
Posts: 2161
Joined: Wed Aug 08, 2007 6:11 pm
Location: Somewhere between cabbaged and heavily cabbaged

Post by TC2642 » Thu Oct 04, 2007 11:11 pm

I generally drink my beer warm (15-20oC) and since I have started using protafloc, I have got much clearer young beers, if I'm making something like a barley wine or strong Belgian then they will clear with age anyway. I have had some problems with haze when I have been making an APA, but as most posters here agree its not a major problem, Stouts and porters I never worry about because you can hardley see through them anyway. I tend to agree with Clive La Pensee, if you wait long enough your beer will clear naturally.
Fermenting -!
Maturing - Lenin's Revenge RIS
Drinking - !
Next brew - PA
Brew after next brew - IPA
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J_P

Post by J_P » Thu Oct 04, 2007 11:25 pm

Wez wrote:Nice looking pint JP 8)
Prodigal2 wrote:Thats a cracker JP 8)
Cheers Chaps - it's the Jolly Roger again
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Wilbur

Post by Wilbur » Mon Oct 15, 2007 2:24 pm

My ales are crystal clear at 12º C, a bit hazy at 8º C and down right chunky at 4º C. I normally serve at 12º C, after a couple of weeks in the fridge they clear up very nicely but if they have only been in the fridge a few days they are a bit hazy.

I have really hard water so I cut it half and half with distilled water, if I don't my beers are harsh and super cloudy when chilled. I filter and use potassium metabisulfite to treat the tap water to remove chloramines. I also use whirlflock in the last ten minutes of the boil.
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SiHoltye

Post by SiHoltye » Sat Oct 20, 2007 6:02 pm

Nothing gets a chance to clear round my place! Need more cornies, more bottles and to brew more. Then i might find out one day. I'm even more interested now though.
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Aussie Steve

Post by Aussie Steve » Thu Oct 25, 2007 4:16 am

I find that I did suffer with chill haze as I serve my beers at 4 deg C. But now I just add 1 tsp of gelatine mixed with a bit of hot water to each cornie and 24 hours later, when stored at 3 or 4 deg C, polished beer with no funky flavours.
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