Is this Chill Haze?

[fatbelly]

Hi,
I bottled AG4 on Monday of last week and have kept it indoors to allow the bottles to Carb.
By Tuesday evening of this week the Beer had cleared nicely and I then put it into the Garage to cold condition.

I have checked it this morning and the Beer now has a haze about it, I am wondering is this 'Chill Haze' due to the cold temps in the Garage.
If so will this clear as time goes by? I Intend having the 1st bottle on New Years Eve.

Thanks FB

P.S A friend (who did home brewing about 10 years ago) has said that I need to bring it back into the warmth for a few days and then back into the cold to get rid of the Haze! Is this correct?

[Scotty]

Yep, it's chill haze (providing they haven't been moved of course). Your mate is right, once the temperature increases the haze will go. I find with my beers, chill haze starts at about 10c.

[fatbelly]

Yep, it's chill haze (providing they haven't been moved of course). Your mate is right, once the temperature increases the haze will go. I find with my beers, chill haze starts at about 10c.

Thanks Scotty, Is my friend correct that the way to cure Haze is to warm them up and then back into the cold?
Or will Haze return each time they are cold.

[mark4newman]

Hi

Sorry, warming up and chilling, will increase chill haze.

I understand if you leave the bottles in the fridge for a long time, it will eventually drop out. However that never worked for me.

The best bet is to get your brewing processes correct and you won't get it. To do this you need to put effort into

1) Getting a good crash cool at the end of the boil , the lower you go the more cold trub will be removed. IE at 20C 58% will be removed at 10C 85.3% will be removed.

Table II: Cold trub precipitation in a Munich Helles Bier (from which hot trub has been removed).*
Wort Temperature
°F °C Cold Trub Precipitated (g/hL) Percentage of Total Cold Trub
170 80 1.5 6.8
140 60 2.4 10.6
104 40 4.2 18.7
86 30 6.5 28.5
68 20 13.1 58.0
50 10 19.3 85.3
41 5 21.5 95.1
32 0 22.6 100.0

2) Try crash cooling at the end of fermentation and then using some fining/polyclar if you then have a chill haze

HTH

[super_simian]

Or don't worry about it. You can't taste chill haze.

[guypettigrew]

Hi

Table II: Cold trub precipitation in a Munich Helles Bier (from which hot trub has been removed).*
HTH

Hi Mark

How do you get hot trub out of a wort while leaving the cold trub behind?

Guy

[guypettigrew]

Just had a thought. Do you filter the wort through the hops before cooling it? Would this remove the hot trub? Then you could cool it to drop the cold break out, although you'd then have nothing to filter it through.

Hmm. Getting muddled here. Time for another pint!

Guy

[mark4newman]

Hi Guy

I expect for the experiment, they removed the hot break by filtering, at the end of the boil.

Then cooled various amounts, to see the amount of cold break material that appeared.

[Ringbolt]

Almost certainly chill haze given the circumstances that you describe. Whilst it doesn't taste and didn't bother me when enjoying a well earned beer at the end of the day (get yourself a tankard) the reaction of friends did bother me a little. I switched to a counterflow chiller to cool the wort as quickly as possible, but without any noticeable difference.

To cure the "problem" I switched from protofoc in the last 10 minutes of boil to a polyclar kettle fining called Brewbrite which is very popular with Australian and American brewers as they tend to favour pale chilled beers. After much searching I ended up ordering from these guys in Australia who were very helpful and shipped straight away at reasonable cost. 50g will last for ages and postage for 2 x 50g packs was reasonable.

http://www.grainandgrape.com.au/product ... ts_id=8915

In addition I also now treat the finished beer with Harris Beer Brite as I transfer from fermenter to cask or bottle. Beer Brite is a mixture of isinglass and silica hydrogel and is a great product, easily sourced in UK. It comes as a powder and can be difficult to dissolve. After some experimenting I have found 1 sachet in 250 to 300ml of warm pre-boiled waterworks well and is not too thick . A cheap hand blender is also useful and does the job well rather than trying to stir by hand.

http://www.harrisfilters.com/sachets.htm

[fatbelly]

I have brought a bottle back into the house to try tonight and now the Beer has got back to room temp the haze has gone.