Subject: chill haze
Date: 1989-04-13 18:02:36 GMT
I'm new to brewing (just started my fourth batch last night), and I just
noticed something about chill haze. I have a pale ale that is clear before
refridgerating and developes considerable haziness when cooled. The intesting
thing about it is that it takes several hours for the proteins to precipitate
(ie if you cool it just before consuming, it's clear).
Has anyone noticed else noticed this or is it just my particular batch?
(I used Irish Moss) Any comments?
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