For my last bottled beer I used whirfloc and gelatin. The beer is VERY clear at room temperature but becomes pretty hazy after the it’s been in the refrigerator and is poured.
Can you point me in the right direction? Also, I am using an immersion chiller FWIW and I can cool the beer fairly fast.
When are you adding the whirlfloc? How much and how big is the batch?
One other thing is what kind of beer are you brewing that is hazy? What is the grain/hop bill?
Which yeast?
How cold was the beer when you hit it with gelatin?
You need to do it when the beer is cold so the haze is visible so that it will “stick” to the gelatin and flocculate out.
Have you tried SuperKleer? Here’s one link but shop around: Beer Clarifier - Super-Kleer KC Finings – Midwest Supplies
It works great, too.
HTH-
I’d move the whirlfloc back to 10 minutes.
What style beer is it?
IPA and Pale Ale…same story.
I was going to suggest hop haze in the IPA. My IPAs are cloudy no matter what I do. All that concerns me is that they taste and smell good. I used to fuss over the haze. Now I just look at my IPA, and the haze just reminds me that it is full of hoppy deliciousness!
+1. I wouldn’t worry about getting a hoppy beer brilliantly clear - you’ll do it at the expense of some of the great hop character. I use whirlfloc and crash hoppy beers, along with good pH control (which helps) , and like the results.
Can’t think why that would matter. I use it at 5 min. like a couple of the co. scientists recommend. Doesn’t make any difference, really.
Did you do an extended hop stand? The cause of chill haze is typically protein related with a slow chill being the culprit - see below:
http://www.howtobrew.com/section1/chapter11-8.html
Good luck!
I’ve gotta say, I don’t have a bigger chill haze problem from doing hop stands to speak of. My hop stand beers out of the fermenter are usually pretty clear, and I pick up the bulk of the haze from dry hops. But, I don’t stand for crazy long times compared to some I’ve heard - usually 20 mins for APA, 40ish for IPA. Maybe there’s a threshold on stand time where things get hazier.