Chill Haze?

[Talisman]

Few weeks back i made some Old Speck Hen. Looked nice and clear coming out the FV. Put some into bottles and loads into Cornies.

The idea was to bottle from the cornies. So did as i had before, dropped the temp right down to about 4-5 degrees. left for a few days at low pressure. Then started to bottle from the chilled cornie. Now ive noticed the OSH is very hazy. wasnt when it went into the corny...

Also ive currently got some TTL in the FV and for the first time ive let it ferment our and then stuck a cooler into the FV. This has been chilling at about 3.5 degrees.

I poured a tad from the FV earlier and again this is really hazy... I thought the whole point of sticking a cooler into it was to help it clear...

So what the hell am i doing wrong here lads? I was looking forward to taking some of these bottles to a party tomorrow and im really disapointed its going to be hazy.

[Whorst]

Are you getting a good cold break when you chill your wort? I rack my cooled wort with a racking cane. The wort is crystal clear as it hits the fermenter. I never have chill haze, but I store my beers at 50F. You may want to try using some Polyclar. It will take most of the haze forming proteins and drop it to the bottom of your keg.

[Talisman]

clear going into the fv (well as normal and loads better than it is now)

[Talisman]

so I need to leave it chilling for longer to sort it?
I'll try other finnings as well next time then b

[Talisman]

ah i think a missunderstanding..

I thought you meant in the FV for longer.... was gonna say 3 weeks on chill in the FV was a tad extreme lol

I ferment out, leave in fv 7-10 days. transfer to cornies and bottles. bottles go in the house for a week, the cornies go into the temp controlled freezer as about 12*C. after a week the bottles go into the freezer too. These always stay in there for 4 weeks minimum.

[J_P]

I find snapping the lid onto my boiler almost all the way round and leaving it to boil really hard for half an hour sorts chill hazes out, lob in a protafloc ten minutes from the end and you'll always get clear pints.

I realise that this is sod all use for your currently cloudy brew . I keep my beers at 12C with an old fridge and an ATC800, this helps greatly too.

[J_P]

I realise that this is sod all use for your currently cloudy brew . I keep my beers at 12C with an old fridge and an ATC800, this helps greatly too.

Could he put it in your boiler now with the lid on ?

He'd be welcome, he'd have to wait for me to get it out of the shed first though

[Bribie]

OK you are talking to an Australian ice cold beer expert here (well, Yorkshire Geordie Crossbreed )

Chill haze is caused by polyphenols in the brew and they can easily be removed by treating the beer, in cold conditioning, with PVVP (Polyvinylpyrrolidone) which is a completely harmless powder available as a home brew additive called Polyclar.

If you chill condition the beer and stir in a couple of teaspoons of Polyclar mixed in with a couple of cups of water, it will instantly bind the polyphenols to the surface of the grains of Polyclar and drop out in its own good time. I usually Polyclar two days before bottling and get obscenely clear beer on chilling.

If this product or similar is not available in the UK, it can be obtained online from:

http://www.craftbrewer.com.au/shop/details.asp?PID=726

(No affilliation )

[Talisman]

well my OSH which was hazy at 5*c when slightly warmer was clear. I've used polyclar in my latest TTL but wasn't planning to chill that at 5*c to bottle but leave to mature at 12*c for 4 weeks as normal.

[mentaldental]

If you chill condition the beer and stir in a couple of teaspoons of Polyclar mixed in with a couple of cups of water, it will instantly bind the polyphenols to the surface of the grains of Polyclar and drop out in its own good time. I usually Polyclar two days before bottling and get obscenely clear beer on chilling.

Do you just let the Polyclar drop out in its own time or do you subsequently add finings to speed things up?

[Cheshire-cheese]

I've only once seen chill haze and I assume that is because I only once chilled my beer when I'd brewed a lager. Are we saying that, if I'd left the bottles of lager in the fridge for 3 weeks after the 1 week warm conditioning, the promblem would have precipitated out?