Beer Filtering Trouble

[Aljossa]

Hi all,

Despite filtering, my beer it's still hazy. Here is what am doing:

I'm brewing Kolsch in Speidel-Braumeister 50 liters. After transferring to conical fermentor adding Safale S-33 yeast, leaving for 3-4 days, until FG is constant, then transfer either to 30 liters Euro keg or another conical fermentor inside my cold chamber, where it is kept at temps between 3-5 Celsius (37-41 Fahrenheit) for 3-4 weeks.

Then taking that keg (beer) at that temp and push it through 10" filter to another (also refrigerated) keg. I've started with 10 micron filter, no results, changed to 5 microns, nothing. Changed to 3 microns, nothing. Changed to 1 micron and again, no result. Beer seems almost absolutely the same as before filtration.

I'm not using irish moss, gelatin or anything similar, since I don't want to add anything in my beer besides water, yeast, hops and malt.

So, what am doing wrong!?

Any thoughts appreciated!

TNX!

[mozza]

Sounds like a chill haze? You could try these new malts (I think crisp do one) that are meant to produce a clear beer

[Aljossa]

I have good recipe and don't intend to change ingredients there.
Re chill haze, how could I remove it? Have no knowledge about that. Tnx!

[AnthonyUK]

It isn't something easily removed but you should look into how to stop it forming.
Polyclar is a popular choice and shouldn't leave anything residual.

[spanspoon]

have a read through this
https://byo.com/stories/item/486-conquer-chill-haze

[Cazamodo]

Sounds like a chill haze? You could try these new malts (I think crisp do one) that are meant to produce a clear beer

If you go this route, the crisp malt is designed to be subbed for pale, so I don't think it would change the brew flavour at all. Not tried it myself yet, but I plan too.

Does certainly sound like chill haze as your doing everything chilled.

[Aleman]

Sounds like a chill haze? You could try these new malts (I think crisp do one) that are meant to produce a clear beer

Alternatively just boil longer and harder to get a good hot break before chilling to below 20C rapidly to get a good cold break. Then let it settle before transferring to the FV.

Get the techniques right and you won't need to use products that are designed for commercial brewers who want to cut costs