Goose
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Thought about adding to the most recent discussion however I suspect the resident thread police on that would tell me I am going off topic so am going again...
I usually brew lagers and usually just rack to keg after fermentation is complete to lager for a minimum of 4 weeks. I find that it takes this long to clear the beers and by 6-8 weeks they are sparkling. But 6 to 8 weeks is a long time to wait when I only have a 6 keg capacity in my kegerator so was exploring ways to reduce this time.
I recently brewed up 2 lagers using a process as identical as I could make them. The first I filtered (using the craftbrewer setup) from the fermenter to keg, the second I racked directly to keg. After 6 weeks the filtered beer had cleared as per the norm but the filtered beer was hazy as anything. This was definitely chill haze as it disappeared on warming.
This leads me to ask the question, does residual yeast assist the removal of chill haze starches as it settles over time... clearly filtration would remove such yeast and any capacity for a "consumption" (if thats what's happening) of the haze starches.
I do not for a minute regard this experiment or conclusion as scientific but would appreciate any knowledge or views.
Other details, Yeast was Wyeast Czech Pils, fermentation temp 11 deg C, Hallertau and Saaz hops and 1 tab whirlfloc added to last 10 mins of boil.
I usually brew lagers and usually just rack to keg after fermentation is complete to lager for a minimum of 4 weeks. I find that it takes this long to clear the beers and by 6-8 weeks they are sparkling. But 6 to 8 weeks is a long time to wait when I only have a 6 keg capacity in my kegerator so was exploring ways to reduce this time.
I recently brewed up 2 lagers using a process as identical as I could make them. The first I filtered (using the craftbrewer setup) from the fermenter to keg, the second I racked directly to keg. After 6 weeks the filtered beer had cleared as per the norm but the filtered beer was hazy as anything. This was definitely chill haze as it disappeared on warming.
This leads me to ask the question, does residual yeast assist the removal of chill haze starches as it settles over time... clearly filtration would remove such yeast and any capacity for a "consumption" (if thats what's happening) of the haze starches.
I do not for a minute regard this experiment or conclusion as scientific but would appreciate any knowledge or views.
Other details, Yeast was Wyeast Czech Pils, fermentation temp 11 deg C, Hallertau and Saaz hops and 1 tab whirlfloc added to last 10 mins of boil.