finings secondary ferment

[hophit]

Hi all.
New to the forum but have now done about 20 Ag brews so not a complete beginner but I do have one specific query. So, I have been brewing some AIPAs and when I chill the bottles down they go hazy. Reading up says I should be using some finings. My understanding of secondary fermentation is that the residual yeast in the beer process the bottling sugar. Surely if I add finings prior to bottling it will make all the yeast sink and they won't be floating round in the beer to process the bottling sugar!? Also, how do I add the gelatine to the primary and mix it in without dusturbing the trub? (I don't rack to secondary or use a bottling bucket as paranoud about getting O2 in the beer).
Any advice appreciated.

[mark4newman]

Hi

What you are describing is "chill haze". If you google it there are loads of references to it, so I don't think it is worth me going on about of polyphenols and protiens combining.

So how to remove chill haze once you have it?

To remove chill haze you need to give your beer a bad case of it, so get it as cold you you can, so to about 0C.

Then use this http://www.murphyhomebrew.com/beer-stab ... od_90.html

As this is warmer than the beer, then it will spread out over the top so no need to stir.

Give it about a week, to settle out and then you can bottle it and so leave the polyclar in the primary.

If you can't chill your beer then, go down the shops and get some rustic pewter tankers....

[IPA]

Hi all.
New to the forum but have now done about 20 Ag brews so not a complete beginner but I do have one specific query. So, I have been brewing some AIPAs and when I chill the bottles down they go hazy. Reading up says I should be using some finings. My understanding of secondary fermentation is that the residual yeast in the beer process the bottling sugar. Surely if I add finings prior to bottling it will make all the yeast sink and they won't be floating round in the beer to process the bottling sugar!? Also, how do I add the gelatine to the primary and mix it in without dusturbing the trub? (I don't rack to secondary or use a bottling bucket as paranoud about getting O2 in the beer).
Any advice appreciated.

Google Hot Break- Cold- Break- Fine in secondary=no chill haze. Read GW's British Real Ale book he explains it clearly. Or as previously suggested use a pewter tankard
BTW its not yeast that is causing the problem it is uncoagulated proteins