Chill Haze (Should I Filter?)

[GuingesRock]

I made a Bohemian Pilsner and it has severe chill haze. I think it is because I used naked water here, which is very close to Pilsen water, and the calcium was therefore much lower than I usually use. I don't usually have any chill haze issues. If I want to send it to competitions it will need to be "very clear to brilliant" to meet style. It tastes very good but is cloudy as hell. Last weekend I put isinglass in the keg and rolled it. One week later no improvement.

Would this wine filter at NG salvage the beer? I was thinking of hooking it up to the line that goes to the Blichmann gun?

Would it remove carbonation? would it affect the head badly? Some flavour will probably sacrificed also.

[Jimmy]

I don't think I'd ever try to filter beer. Are there other options for fining it? Clarity ferm? I've never used a fining agent before, so I'm not familiar with how any of them work.

https://www.everwoodavebrewshop.com/pro ... m-wln4000/" onclick="window.open(this.href);return false;

[GAM]

You will almost definitely oxidize the beer. Make more with the water adjustments you feel you need and submit that. Drink and enjoy the one you have or bottle for summer.

My 2c.

Sandy

[mcgster]

I think the cloudiness at worst would cost you a point or two, it may not be that big of an issue!

[CorneliusAlphonse]

dont know the style very well, but if it requires clarity, you would at best get 1/3 for appearance and maybe have a point or two knocked off the overall. that would be my guess anyway.

filtering a carbonated beer would definitely knock out the carb, and probably make a huge mess. possibility for oxidation too. maybe try gelatine or something?

[GuingesRock]

Thanks guys. I just tried a coffee filter. Made no difference at all. Then Googled coffee filters and they are 10 - 20 microns, and it looks like 3-5 microns would be needed. I'm really not sure about doing this at all. Sandy, I thought if I filled the system with water first, then displaced the water with beer, I might be able to avoid oxidation. Liam, also, if it's a closed system, I wonder if I would lose CO2, as I'm not sure where the CO2 would go. I could try gelatin as an easier option, but then I thought why wouldn't the isinglass have worked? Jimmy, from what I read, clarity ferm is supposed to be pitched at the same time as the yeast. I wonder if it can be used after the fact.

[redoubt]

Mark, Ed at Noble Grape has filtered beer successfully before. Kirsten explained the system to me a bit, but Ed would be more clear, if you wanted to ask him. Essentially you use a plate system like what you'd use for wine, but you rig it up between 2 kegs and use CO2 to "push" the beer instead of a pump system (like with wine) to "pull".

-Keely.

[GuingesRock]

Thanks Keely! I'll ring him tomorrow.

It's between that and giving gelatin a try.

Gelatin works great as well. Just let it bloom in cold water, heat to sterilize (microwave works great) and dump into the keg. Careful if the beer is already carbed, you might get some foaming. Seal the keg, purge it, give it a swirl to mix in the gelatin and let it sit for a few days. The first pint might be a bit muddy, but it should be totally clear after that.

I was also reading here: http://brulosophy.com/2015/01/05/the-ge ... t-results/" onclick="window.open(this.href);return false;

Here's the troublesome beer:

IMG_20150214_214424.jpg

And here is how it is supposed to look (pic courtesy of Shane): http://www.brewnosers.org/forums/viewto ... ll#p100002" onclick="window.open(this.href);return false;

IMG_20140420_183125_zpsckikzowq.jpg

[CorneliusAlphonse]

yea that's very hazy. i think you could avoid oxidation like you say,by purging the system. but i think the carb might still come out of solution (think running with tap only partway open - the restriction in flow causes it to foam like crazy). in any case, i'd try the gelatine before trying the filtering - less risk of disaster. good luck!

[GAM]

You are likely right with the co2 push method. I'm lazy and do gelatin first then the filter.

I can drink the ugliest of beers as long as they taste OK.

Sandy

[RubberToe]

I think it would clear if you actually lagered it. /sarcasm

You use whirlfloc, right? Tablets or Irish moss?

[GuingesRock]

Cheeky bugger. I used W 34/70 yeast. Is that a bad one for clearing? I have a nasty suspicion I might have forgotten to put in the whirfloc.

[RubberToe]

Bahaha, that's me.

That yeast should clear well but it's probably not the yeast causing the issue. For what it's worth i've made crystal clear pilsners and other lagers without filtering and also without gelatin (which I haven't bothered using in quite some time).

Whirlfloc helps as does cooling the wort fast for a good cold break. A good boil with hotbreak helps too I'm sure. Then, lager.

[gm-]

I am sure if you keep it at 2°C for 3 weeks or so it will be crystal clear

[GuingesRock]

I did that already. I keep hoping, but getting antsy. It's at the back of my mind to wait longer. Thanks.

[GuingesRock]

Whirlfloc helps as does cooling the wort fast for a good cold break.

This was chilled fast then right into the keg (this time I fermented in the keg). That might be it. The cold break may not have had a chance to settle out. I think that is it, actually. Problem is it's in there now.

Rapid and effective wort chilling, with a wort chiller, is a vital part of this process. When boiling wort is rapidly cooled, the trub forms large particles and drops to the bottom. This is called the cold break, and it drops a lot of protein out of solution. After chilling and a good cold break rest (for about two hours), the clear wort can be siphoned or poured into a primary fermenter, leaving cold trub and haze-forming compounds behind.http://byo.com/grains/item/486-conquer-chill-haze" onclick="window.open(this.href);return false;

Edit: Maybe not. No different to my usual deviant practice of fermenting in the brew pot, just this time it was all moved to the keg. It had the same chance to settle in the keg.

[jtmwhyte]

Gelatin will solve your problem

[McGruff]

My latest Pils has been in the keg for 21 days. Still hazy, but clearing very slowly. I don't have a lot of keg space, so I hit it with gelatin. My cold break is slow as I use an immersion chiller in a 58 L boiler. Last summer I forgot the whirlfloc and used gelatin in the very hazy beer and it cleared wonderfully.

[GuingesRock]

Thanks, that's useful.

My next plan is to turn the keezer down to zero C and see what happens for a week. Maybe I'll end up with a clear eisbock

[CorneliusAlphonse]

I've had an IPA sitting in a fridge at 1.5C since December. Still very hazy. I have doubts about whether that will help, but it certainly won't hurt.

[Keith]

Thanks, that's useful.

My next plan is to turn the keezer down to zero C and see what happens for a week. Maybe I'll end up with a clear eisbock

1/4 cup water. Heat to 160F. Stir in 1 tsp Gelatin.
Open cooled Keg, pour in, purge head space. Swirl keg. Let sit 24 hours. Pour off 1-2 pints until clear.

I tested this on a wheat beer once to see how effective it was. Lets just say I couldn't get it any clearer if I wanted to.

[GuingesRock]

I've had an IPA sitting in a fridge at 1.5C since December. Still very hazy. I have doubts about whether that will help, but it certainly won't hurt.

That's fair enough though for an IPA if it's dry hopped that is. Dry hopping leaves a haze, and I think that's different from chill haze.

[Keith]

I've had an IPA sitting in a fridge at 1.5C since December. Still very hazy. I have doubts about whether that will help, but it certainly won't hurt.

That's fair enough though for an IPA if it's dry hopped that is. Dry hopping leaves a haze, and I think that's different from chill haze.

Gelatin will still remove it.

[Celiacbrew]

http://www.craftbrewing.org.uk/index.php/beerhazes" onclick="window.open(this.href);return false;
This article might help you understand some of the causes of hazes and how the fining agents help to remove them.

[mcgster]

I made a Bohemian Pilsner and it has severe chill haze. I think it is because I used naked water here, which is very close to Pilsen water, and the calcium was therefore much lower than I usually use.

Did you use pure RO water for the mash, that can cause issues with clarity as well. Did you have any gypsum or chalk additions at all?