Still struggling with chill haze, what cured it for you?

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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orlando
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Re: Still struggling with chill haze, what cured it for you?

Post by orlando » Sat Jul 07, 2018 10:57 am

patwestlake wrote:
Sat Jul 07, 2018 10:28 am
I bottle excusively and wondered if using fining agent (Inc gelatine) in secondary affected carbonation. Obviously not an issue if kegging.
No, bottles are just smaller kegs, whether force carbed or bottle conditioned.
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Re: Still struggling with chill haze, what cured it for you?

Post by patwestlake » Mon Jul 09, 2018 11:41 pm

Ok, so are we saying that it only takes out visible material, but leaves enough active yeast to carb up?

Pat
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Re: Still struggling with chill haze, what cured it for you?

Post by HTH1975 » Tue Jul 10, 2018 8:23 am

I used Brausol Special on my last brew - first time using it. My Kölsch came out crystal clear, with no chill haze. I always bottle a few in clear glass bottles to judge clarity and haze when chillingvthe beer in the fridge; just a tip.

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Re: Still struggling with chill haze, what cured it for you?

Post by IPA » Tue Jul 10, 2018 8:57 am

patwestlake wrote:
Mon Jul 09, 2018 11:41 pm
Ok, so are we saying that it only takes out visible material, but leaves enough active yeast to carb up?

Pat
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Re: Still struggling with chill haze, what cured it for you?

Post by Jocky » Tue Jul 10, 2018 9:53 am

patwestlake wrote:
Mon Jul 09, 2018 11:41 pm
Ok, so are we saying that it only takes out visible material, but leaves enough active yeast to carb up?

Pat
Visibly clear beer can still have 1 million yeast cells per ml of beer, and you only really need 300k per ml for reliable and fast bottle carbonation.
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Re: Still struggling with chill haze, what cured it for you?

Post by Meatymc » Tue Jul 10, 2018 11:11 am

IPA wrote:
Tue Jul 10, 2018 8:57 am
patwestlake wrote:
Mon Jul 09, 2018 11:41 pm
Ok, so are we saying that it only takes out visible material, but leaves enough active yeast to carb up?

Pat
Yes
Ditto

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Re: Still struggling with chill haze, what cured it for you?

Post by bonley » Wed Jul 18, 2018 7:33 pm

I've used irish moss in the boil on all of my brews but the NEIPA: Circa 1.5g/23L in the last 10 minutes of the boil. Usually get a solid hot and cold break. A decent amount of this is filtered out before it hits the fermenter by the bazooka.

Then I usually ferment for 7 days, dry hop and diacetyl rest, crash cool down to ~1°C about day 10-12 depending on dry hop and FG, add half a teaspoon of gelatine dissolved in the minimum boiling water, and agitate. Leave for 48 hours and rack into a keg/bottling bucket. No issues with bottling or kegging so far. I often re-rack into a clean keg using a jumper if I'm going to move it. If you have issues try CBC-1 by Lallemand. It's intended to carbonate beer and then drop out clean.

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