manticle
Standing up for the Aussie Bottler
I have recently started using polyclar to combat chill haze. Works a treat when added correctly (thanks Ross and Chris Taylor for tips).
However I'm of a mind to use less additives, rather than more for my brews. Is there anything I can change in my processes to avoid chill haze proteins developing in the first place?
I realise there's probably a search I could do to satisfy my curiosity (which I am doing anyway) but a few brewers besides me who are new to AG or wanting to move towards it, might also benefit from the advice of experienced brewers.
Cheers.
However I'm of a mind to use less additives, rather than more for my brews. Is there anything I can change in my processes to avoid chill haze proteins developing in the first place?
I realise there's probably a search I could do to satisfy my curiosity (which I am doing anyway) but a few brewers besides me who are new to AG or wanting to move towards it, might also benefit from the advice of experienced brewers.
Cheers.