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

[orlando]

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.

[patwestlake]

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

Pat

[HTH1975]

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.

[IPA]

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

Pat

Yes

[Jocky]

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.

[Meatymc]

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

Pat

Yes

Ditto

[bonley]

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.