Protein Haze Caused By Using Hot/cod Break

[Pumpy]

It has been bothering me why I got a classic Protein haze on this Belgian Saison which clears as it warms .

I did ferment all the Hot/Cold break formed in the base of the kettle !!

I thought that by filtering the beer after fermentation It would be OK despite it being sparkling clear at kegging .

I read POL links on if to remove hot and cold break

Here is an excellent article on Hot Trub: Formation and Removal from Brewing Techniques website and another from the same source, Cold Trub: Implications for Finished Beer.

I think on reflection it may be important to allow the Hot /cold break to settle before syphoning off the clear wort to remove as much of the Hot /cold break to reduce the problem with Protein Haze in light beers ,
Plus a few weeks CC 2-5C

( I have never noticed Protein haze in my beers with Crystal in them) .

Is Protein Haze just common to lighter beers ?

Pumpy

 

[Mr Bond]

my set up is very rudimentary and as I've no tap on my kettle I would have to siphon of the wort if I wanted to leave behind break material.As a consequence of this and my laziness it all goes into the barrel.In 21 AG's only 3 have had protein haze.Mariss Otter wa s the common denominator,and one was an all Wey munich II ale.
Adding crystals and darker malts always seems to avert haze(PH????).
Paradoxically all of my pale beers are as clear as a bell,even ones with a high proportion of wheat.
Cold break certainly hasn't hurt any of my beers Flava wise either.

 

[Bobby]

i think you should look elsewhere for the cause of the haze. I usually include all the break and often forget to add whirfloc and still end up with crystal clear beers.
Look at the malt you used and perhaps your sparge - how clear was you runoff?

 

[Pumpy]

i think you should look elsewhere for the cause of the haze. I usually include all the break and often forget to add whirfloc and still end up with crystal clear beers.
Look at the malt you used and perhaps your sparge - how clear was you runoff?

Bobby

The run off from the kettle was clear with clouds of the koppafloc material break

I used Weyermanns Pilsner first time , I boiled for 90 mins



Brauluvver

I dont often make pale beers . and have not really seen this problem


Pumpy :unsure:

 

[Ross]

pumpy,


I used to get chill haze from MO malt - varying from clear to extremely hazy. These results would be consistant within each sack, so definately a very variable malt - trouble is it's my favourite ale base malt, so I now polyclar every brew & not seen a chill haze since

cheers Ross

 

[Kai]

Sounds fishy, pumpy.

 

[razz]

Morning Pumpy. I've been transferring most of the break to the fermenter for some time now and I don't have any haze problems. I usually rack the trub from the fermenter after a week's primary. This week will be my first brew using MO ale malt with a fair whack of crystal, I now wonder , given Ross's comments, that I may get my first batch with haze? I don't have any polyclar. Hopefully, with dear old father time on my side, the beer will sit in the keg for 4 months before I get to it anyway.

 

[Pumpy]

Sounds fishy, pumpy.

Kai,

It may be to do with the Wyeast Belgian Saison Yeast


Ross,

I will have to order some Polyclar , as I am going to make another 80 litres of Aussie ale for a party may use the Barrett and Burston I got from you instead of the Weyermans Pilsner

Pumpy

 

[Pumpy]

Morning Pumpy. I've been transferring most of the break to the fermenter for some time now and I don't have any haze problems. I usually rack the trub from the fermenter after a week's primary. This week will be my first brew using MO ale malt with a fair whack of crystal, I now wonder , given Ross's comments, that I may get my first batch with haze? I don't have any polyclar. Hopefully, with dear old father time on my side, the beer will sit in the keg for 4 months before I get to it anyway.

Yeah that has been similar to me Razz

pumpy