Chill Haze

[Tony]

Ross......yeah i know mate. i just like getting things write...... its a challenge i like to tackle.

I dont use acids ect any more.....just a 52 deg protein rest for 15 min.

shiny clear beer without filtering too I just took this pic. cold glass from the fridge, beer at about 3 or 4 deg.

all i did was rack it to secondary for a week and dump it in the keg. put it in the fridge and let it carb for a week. Bobs your uncle.

The protein rest seems to make the break bigger and heavier. settles out wonderfully. the US-05 is great flocker too.

cheers

 

[Jye]

I suffer from a slight chill haze problem, nothing like what you have Rob. Tried a lot of things to correct it but have now resorted to just using gelatine or polyclar.

Here is a great article from brew rats that may give you some tips on correcting the problem.

 

[JSB]

Woooow good article there Jye.....

Cheers
JSB

 

[BoilerBoy]

Ross......yeah i know mate. i just like getting things write...... its a challenge i like to tackle.

I dont use acids ect any more.....just a 52 deg protein rest for 15 min.

shiny clear beer without filtering too I just took this pic. cold glass from the fridge, beer at about 3 or 4 deg.

all i did was rack it to secondary for a week and dump it in the keg. put it in the fridge and let it carb for a week. Bobs your uncle.

The protein rest seems to make the break bigger and heavier. settles out wonderfully. the US-05 is great flocker too.

cheers

I have found exactly the same.
I had on going chill haze problems except for Aussie pale ale styles which contained larger percentages of unmalted wheat and flaked barley, which I always did a 50-52C rest for and the resulting beer was always really clear.
I now always do it
I know many will say the rest is not needed with todays modified malts and I dont know enough to dissagree, I just go with what seems to work.

Cheers
BB

 

[bindi]

I have found exactly the same.
I had on going chill haze problems except for Aussie pale ale styles which contained larger percentages of unmalted wheat and flaked barley, which I always did a 50-52C rest for and the resulting beer was always really clear.
I now always do it
I know many will say the rest is not needed with todays modified malts and I dont know enough to dissagree, I just go with what seems to work.

Cheers
BB

I do the same <_< a 52c rest [over 60 mashes with this rest] , but did not do it for 3 mashers, but as of yesterday i have gone back to what works for me.
Was not going to post that I still do a 52c rest as I was sure I would be "flamed" for doing so with modified malts.

Edit: typos

 

[clay]

So Bindi, Tony and Boiler Boy. Do you notice any loss of body or head retention using a protien rest with todays modified malts? I gather not if you keep doing it.

I'm keen to try this as I always seem to get some level of chill haze in my brews.

If I do a 52*C rest with 1.8L/Kg how much boiling water do I need to get up to mash temps. I'm a little restricted with my mas tun volumes

 

[oldbugman]

get some beer brewing software like promash.

It has a mash designer/scheduler

 

[bindi]

get some beer brewing software like promash.

It has a mash designer/scheduler

Beersmith Is a good one with a free trial version.

 

[Ross]

Only grain I've ever had a haze problem with is MO. I tried protien rests, but unfortunately to no avail. Since using polyclar, never had an issue.

I'll be buggered if I'm going to do protein rests on every brew, when I can floc the haze out (if required) with 5gms of polyclar whilst cold conditioning

Not knocking the protien resters, whatever rocks your boat B)

Cheers Ross

 

[bindi]

when I can floc the haze out (if required) with 5gms of polyclar whilst cold conditioning

Not knocking the protien resters, whatever rocks your boat

Cheers Ross

5gms of polyclar, so it's only 5g? :huh: I have used it twice and it works [thanks for the free sample ] but I used 10g.
I overloaded the boat. :lol:

 

[Pumpy]

I have some Poly clar got from CB

Whats the best way to use it the fermentation is finished in another two days ??


Pumpy :unsure:

 

[Hogan]

I have some Poly clar got from CB

Whats the best way to use it the fermentation is finished in another two days ??
Pumpy :unsure:

Check out Ross's speel on Polyclar Pump.

Cheers, Hoges.

 

[Ross]

I have some Poly clar got from CB

Whats the best way to use it the fermentation is finished in another two days ??
Pumpy :unsure:

Pumpy,

You need to add to the beer when it's as cold as possible, I chill beer to 0c. For maximum viability rehydrate the polyclar in some water (half cup - I use boiled water as it has less oxygen) for 60 mins & keep it agitated (as in using a stirplate or swirling in a bottle). Then simply pour over surface of the beer & allow to settle through the beer overnight. If you have transfered your beer to say a keg & are in tending to filter, the polyclar can be stirred in & only needs 10 minutes contact time.

Cheers Ross

 

[SJW]

I have started using Gelatine in the keg and now my beers are as bright as can be!

 

[bindi]

I have started using Gelatine in the keg and now my beers are as bright as can be!

Ok, Bright As <_< any flavour loss for a bright beer?

 

[Jye]

Ok, Bright As <_< any flavour loss for a bright beer?

Nope, I use it in my APAs and wouldnt if it stripped any flavour.

 

[fraser_john]

I almost always used to have haze problems, regardless of what brand of malt I used. The problem seems to have gotten a lot better since using a 5.2 buffer in my mash and a little extra in the sparge water.

That said, I have also taken to using Polyclar in the secondary two days before kegging, just chuck the secondary into the CC'ing fridge, then pour 1 cup of boiled water with polyclar mixed.

Last few beers have been brilliant with no apparent flavour loss.

 

[SJW]

Ok, Bright As any flavours loss for a bright beer?

Well I had drunk about 2 litres of this Amber Ale prior to adding the Gelatine. There was a big diff. Hard to say if there was any flavour loss though. It does taste a lot cleaner (maybe just mind over matter) and if u could taste the yeast or the haze material before its gone now. I did a side by side with JS Amber and even though I could taste that they were 2 different beers they both tasted good with there own individual profiles.
I will be using 5.2 in the mash and Gelatine in the keg as standard practice from now.
Dare I say it, its just like the NC method (and dont ask "whats NC") you wont know till u give it a go!

Steve

 

[THE DRUNK ARAB]

Does gelatine do the same as Polycar? ie, can I add it to cold conditioning beer for 2 days prior to kegging?

C&B
TDA

 

[Steve]

Does gelatine do the same as Polycar? ie, can I add it to cold conditioning beer for 2 days prior to kegging?

C&B
TDA

....and does gelatine only work on chill hazed beers (as Polyclar does)...or on any beer?

Cheers
Steve