Date: 06 Jun 2006 18:00:30
From: JS
Subject: Prairie Malt and Chill Haze
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I rarely have problems with haze, but recently brewed NB's recipe for
Cream Ale, which called for Rahr 2-row. Their instructions suggested
a protein rest, but the conventional wisdom gleened from this group is
that one would have to go quite well out of one's way to find a malt
that truly required a PR. So I skipped it. Did use Irish moss. The
brew now has a definite haze to it. Perhaps it's not that hard after
all to find a malt that doesn't require the extra step. Unless there
may be some other reason for the haze. Ideas?
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