Haze

[AT]

3 months no way that is crazy talk

[iowalad]

Time clears most everything but a bit of fish guts and seaweed sure helps!

[subsub]

You could always serve it in one of these

[Vossy1]

I've just had a look at the number of views this topic has had and it's amoungst the highest of any....ever

Lets hope it's....cleared the issue up

[Vossy1]

I thought I saw Wez post a picture of a mug of roofing tar the other day

I wouldn't say it was that clear

[Wez]

I thought I saw Wez post a picture of a mug of roofing tar the other day

I wouldn't say it was that clear

Mmm Hookey Street - If you cant get rid of haze, brew a dark beer



This of course is a 'floater' coffee

[J_P]

Mmm Hookey Street - If you cant get rid of haze, brew a dark beer

Failing that just drink the stuff hazy! My latest tipple is a little hazy but it tastes good so it's getting drank!

[Vossy1]

Last night I tapped my 1st batch sparged beer...and guess what...f**king, b**tard, t**t, b****x...haze, and it's definately chill/protein haze as tested for with caustic soda

[Wez]

as tested for with caustic soda

?? how does that work?

[Vossy1]

Stick some beer in a glass....add some caustic soda and stir.
If it's protein/haze it'll go clear instantly

As advised to me by DaaB on my inferior 'grain beer haze' topic

[steve_flack]

One tip I heard recently was to add gelatine finings to a beer while it is chilled and the chill haze is evident. Never tried it myself though...btw what temperature do you have your fridge set at ? When I get a chill haze it's only ever noticeable when I chill to the sort of temperatures I drink lager at ?

My understanding is that Isinglass works best if the beer is cooling down to serving temp when you add it - handy as that's usually what I do. Thing is, I thought Isinglass and gelatine remove yeast not protein. For protein you need polyclar or finings adjunct (the beer additive formerly known as auxilliary finings).

If the problem has reappeared with sparging it tends to suggest you're not getting a decent mash or things aren't properly mixed, coldspots or that sort of thing.

[Vossy1]

I'm just going to keep on hanging in there brewing, and hopefully the problem will sort itself out
I've examined all aspects of my brewing and I can't see a trend anywhere, through the hazyness
I finally bought some polyclar today but I have a big hang up about using this stuff
The idea of adding plastic powder to a beer your going to ingest just seems wrong.
I've taken a sample of the ale and added some of the polyclar to it...I'll see what happens to it overnight

http://www.ispcorp.com/products/beverag ... arWine.pdf

[Vossy1]

I think the problem lies with your thermostat.

Kegerator at 13 deg c

[Vossy1]

Some are permanent hazes, some aren't. I'm not sure if I got them before using the herms as I made very few ales before going herms...I'll have to check.
I think this is a permanent one...but I'll have drunk it before it becomes to much to bear

[Seveneer]

It could be cask frets or possible something to do with HSA (stability is often cited as a problem)...

How long does your beer stay in the primary?

I would say that HSA is definitely a possible problem with HERMS/RIMS. It's very important to ensure that all trapped air is vented from the system at the start of recirculation. I usually go around lifting tubes to help trapped air through the system at the start of the mash otherwise I see bubbles dancing in my tubes

I'm also interested in why you've gone through so many pumps What caused you to change them out?

For me, though, the step forward with regards to clarification came with getting the pH right. That and using gelatine if I'm in a hurry

/Phil.