Chill Haze
TroubleShooting
Rob Metzger asks,
I’m new to all-grain brewing. I have a 10-gallon (38L) cooler as a mash/lauter tun and get a fair amount of chill haze in my beers. My typical process is two weeks in primary, two in secondary, and two bottle conditioning. I then chill and serve. Is there something I can do to reduce or eliminate the chill haze without a large investment in more brewing equipment?
I am one of those brewers who believe in sticking to the fundamentals of brewing and then bringing in special tools and brewing aids only after knowing that the fundamentals are being
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