From the HBD Archive
From: florianb@tekred.cna.tek.com
Subject: Re: cloudy at low temps
Date: 1989-12-06 01:43:59 GMT

In Digest #316 Tim Harris inquires about cloudiness which sets in at
frige temps.

I understand that this is called "chill haze" and is due to the
presence of unprecipitated proteins in the beer. Additives such as
Irish moss during the last five minutes of boil, or polyclar or gelatin
at bottling or during transfer to the secondary can help to clear up
the problem.

I've found that certain ingredients cause a chill haze that is nearly
impossible to get rid of. For example, the Steinbart's syrup extracts,
crystal malt (on occasion), wheat malt, and certain brands of extract
syrup all have caused bodacious chill hazes for me at times. Case in
point is a recent pilsner I made using 1/2 # of 40 L crystal (to be
ornery) during the mash (the rest two-row). I have decided long ago
that clear beer is an artificial requirement invented by wierdos during
and after World War II, who mainly were interested in trying to culture
a market who they believed to be composed mainly of women. They some
how had the idea that women like lighter, clearer beer. Where they
came up with that is beyond me, and it was probably an insult anyway
to catagorize women like that.

I don't care if my beer is clear any more than if cream, gravy,
hamburgers, wood, books, or this computer are clear. What does clear
do anyway? I think in this hobby, self satisfaction is all I'm after.
If I dont get any awards for cloudy beer, it won't break my heart.

Incidentally, I have made pale ales that were as clear as a crystal,
but they didn't taste any better.

Cheers! Florian Bell [On my way home to drink some cloudy beer.]


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