Hey guys, I've been having a problem with chill haze and I've been wondering what to do about it. The odd thing is, I'll cold crash the beer down to about 32 degrees F for a day and then use a 0.5 micron filter and the haze still shows up. I even use isenglass when I'm conditioning. The only thing that seems to get rid of the haze is time. I've never clocked it but it seems that after a couple weeks of being in the serving refrigerator at about 38-40 degrees F, the haze goes away.
For a little background my recipe that I've been having problems with uses only 2-row pale malt with northern brewers and cascade hops. I usually add a whirlfloc tablet to the boil. Primary fermentation takes about a week and after that I usually condition for 3 weeks. I use WLP810 for yeast. Original gravity is usually around 1.058-1.060 and usually ends at around 1.012. I've just started to take pH measurements and my finished product usually comes out very high, like 5.0 to 5.1 at room temperature.
So I'm wondering what to do at this point. Do I just wait it out since the problem seems to go away with time? Should I be cold crashing at a lower temperature or for a longer period of time before I filter? Does my high pH have something to do with it? Any advice would be appreciated.
Submitted November 09, 2014 at 03:44AM by TheCapn http://ift.tt/1tr3TZI Homebrewing
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