|Lady Liberty Ale; tasty, |
Chill haze in beer is caused by proteins bonding with polyphenols and becoming insoluble, this occurs when the beer is cold and so as the beer warms they should dissolve once again. Chill haze in beer needs to be fixed through a process change, it is important to get your wort boiling quickly at the start of your boil to enable a good hot break, similarly it is important to chill your wort quickly post-boil in order to get a good cold break. Achieving these two breaks quickly should reduce the risk of chill haze in your beers. Another thing that will help solve this issue is to use a fining agent, Irish Moss or Whirlfloc can be added to the kettle 10-15 minutes from the end of the boil (personally I use Irish Moss).
|Brewers don't make beer, yeast|
does and healthy yeast = tasty beer.
In my case I believe the haziness is due to two problems; chill haze and residual yeast. To test whether this was purely chill haze I poured a glass from the keg and left it for a few hours to warm up, although there was some improvement in clarity the beer still appeared hazy. Secondly I read back through my notes and noted some issues with the yeast, 1) it was right at the outer edge of its use by date and 2) it did not completely ferment out as I would have expected it to and finished a couple of gravity points too high.
In order to address these issues I will make two changes to my brewing process for future batches. To address the chill haze problem I will make sure to have a good rolling boil throughout the 60 minute boil (at times in the past I have had the tendency to switch off one of my elements and just maintain a weak boil). Secondly to address the issue of residual yeast I have decided to invest in a wort aeration system that will allow my to oxygenate the cooled wort prior to pitching the yeast. This should create a very healthy environment for the yeast to do its work in.
Brew Your Own Magazine, Hazy Homebrew by Betsy Parks, May-June 2011, p. 11
The Home Brewers Answer Book, Ashton Lewis, p. 312-314
How To Brew, John Palmer, Appendix C - Beer Clarity, p. 277-281