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Main
Date: 09 Aug 2006 17:05:36
From: Duke
Subject: chill haze
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Hi all,
Curious about something.
Does one way of brewing over the other (AG or Extract) have a more or less
chance of producing chill haze ?
Thanks,
Duke
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Date: 09 Aug 2006 11:07:49
From: Denny Conn
Subject: Re: chill haze
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Duke wrote:
>
> Hi all,
>
> Curious about something.
>
> Does one way of brewing over the other (AG or Extract) have a more or less
> chance of producing chill haze ?
>
> Thanks,
In general, I think extract beers will have less chill haze because in
general they seem to have less protein in them.
--------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 09 Aug 2006 17:26:25
From: John 'Shaggy' Kolesar
Subject: Re: chill haze
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On Wed, 09 Aug 2006 17:05:36 GMT, <sorry@no_spam.com > wrote:
> Hi all,
>
> Curious about something.
>
> Does one way of brewing over the other (AG or Extract) have a more or less
> chance of producing chill haze ?
I don't know. I don't think so though. Reducing chill haze is about
getting a good cold break. When they make extracts, they've already done
a hot break, but I don't think they do a cold break. So I believe that AG
and Extract should be relatively the same with regards to chill haze
potential.
John.
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Date: 09 Aug 2006 17:57:32
From: Duke
Subject: Re: chill haze
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrnedk6qf.c1a.spam@weizen.shagg.net...
> On Wed, 09 Aug 2006 17:05:36 GMT, <sorry@no_spam.com> wrote:
>> Hi all,
>>
>> Curious about something.
>>
>> Does one way of brewing over the other (AG or Extract) have a more or
>> less
>> chance of producing chill haze ?
>
> I don't know. I don't think so though. Reducing chill haze is about
> getting a good cold break. When they make extracts, they've already done
> a hot break, but I don't think they do a cold break. So I believe that AG
> and Extract should be relatively the same with regards to chill haze
> potential.
>
>
> John.
Would cold conditioning have anything to do with the absence of a chill haze
(dropping secondary down to around 35 degrees F prior to kegging) ?
I am asking because back when I used to brew with extracts (many years ago)
I almost always had a chill haze. Now that I do AG I never have one. That
being said though my brewing techniques took a huge change (for the better)
all at once. I went from extract/bottling/no temperature control/no wort
cooling method/no starters, to AG/kegging/2 fridges with temp controls/wort
cooling/using starters/aeration/etc....... So I was never sure what may, or
may not, have done away with my chill haze problem.
Thanks,
Duke
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Date: 09 Aug 2006 18:07:40
From: John 'Shaggy' Kolesar
Subject: Re: chill haze
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On Wed, 09 Aug 2006 17:57:32 GMT, <sorry@no_spam.com > wrote:
>
> "John 'Shaggy' Kolesar" <spam@shagg.net> wrote in message
> news:slrnedk6qf.c1a.spam@weizen.shagg.net...
>> On Wed, 09 Aug 2006 17:05:36 GMT, <sorry@no_spam.com> wrote:
>>> Hi all,
>>>
>>> Curious about something.
>>>
>>> Does one way of brewing over the other (AG or Extract) have a more or
>>> less
>>> chance of producing chill haze ?
>>
>> I don't know. I don't think so though. Reducing chill haze is about
>> getting a good cold break. When they make extracts, they've already done
>> a hot break, but I don't think they do a cold break. So I believe that AG
>> and Extract should be relatively the same with regards to chill haze
>> potential.
>>
>>
>> John.
>
> Would cold conditioning have anything to do with the absence of a chill haze
> (dropping secondary down to around 35 degrees F prior to kegging) ?
>
> I am asking because back when I used to brew with extracts (many years ago)
> I almost always had a chill haze. Now that I do AG I never have one. That
> being said though my brewing techniques took a huge change (for the better)
> all at once. I went from extract/bottling/no temperature control/no wort
> cooling method/no starters, to AG/kegging/2 fridges with temp controls/wort
> cooling/using starters/aeration/etc....... So I was never sure what may, or
> may not, have done away with my chill haze problem.
Yes, you can crash cool the secondary to the point where the chill
haze forms, and then wait for it to settle out and leave it behind in
the fermenter. IIRC, that takes a while though. I would guess that your
chill haze improvement had more to do with getting a better cold break from
adding a wort cooling method, than with temp control. However, it could also
have been a combination of both.
John.
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Date: 10 Aug 2006 22:16:10
From: rjwhite6
Subject: Re: chill haze
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>Yes, you can crash cool the secondary to the point where the chill
>haze forms, and then wait for it to settle out and leave it behind in
>the fermenter. IIRC, that takes a while though. I would guess that your
>chill haze improvement had more to do with getting a better cold break from
>adding a wort cooling method, than with temp control. However, it could also
>have been a combination of both.
>
>
>John.
I agree with John that a good cold break is the more important of the
two from my experience. I do the cold conditioning to get rid of even
more chill haze but it does take a few weeks longer.
Since I always have 4-5 kegs, I don't mind the extra wait time.
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Date: 10 Aug 2006 22:11:34
From: rjwhite6
Subject: Re: chill haze
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>
>Would cold conditioning have anything to do with the absence of a chill haze
>(dropping secondary down to around 35 degrees F prior to kegging) ?
>
Yes, in my experience, the chill haze has been lower since I started
cold conditioning (and waiting).
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Date: 10 Aug 2006 22:09:11
From: rjwhite6
Subject: Re: chill haze
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On 9 Aug 2006 17:26:25 GMT, John 'Shaggy' Kolesar <spam@shagg.net >
wrote:
>On Wed, 09 Aug 2006 17:05:36 GMT, <sorry@no_spam.com> wrote:
>> Hi all,
>>
>> Curious about something.
>>
>> Does one way of brewing over the other (AG or Extract) have a more or less
>> chance of producing chill haze ?
>
My extracts brews and all grain brews seem to have had about the same
(low) degree of chill haze (all of aspects of the brewing being
relatively the same).
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