Re: Chill Haze from Hell
Posted by pete - Thu 2/5/98 21:19

Shawn, if this is your first time making an all grain you will find
out that chill haze is nothing to worry about. It is caused by
proteins in the beer. Nothing wrong with that. You can add Irish
Moss in the last 10 mins of your boil. This should take care of the
problem. I for one, do not put this product in my beer. I took some
lessons with a brewmaster a couple of years ago, and on of the things
he did, was to put a tsp of Irish Moss in a cup of water for the time
we were waiting for the mash to convert. It was not a pretty site what
was in the cup when we looked and smelled it. Irish Moss is a derivative
of some kind of seaweed, and that is what it smelled like. It will
take most or all the haze out though. It will settle to the bottom
of your brewpot as you cool it down. Leave about 1/2 gal in pot,
don't be greedy!! Good luck and keep making all grains, there's no
comparison, it's the best. I'm in Portland OR right know, microbrew
capital of the US and all the brewmasters iI've had the pleasure of
talking with, say they use it. I won't

Relax, hve a homebrew!!