I use Irish moss in my beers, but I still get chill haze. Could it be my mash time? Typically my beers spend 20 minutes in a protein rest at 120–125 °F (49–52 °C) and 40 minutes mashing at 150–160 °F (65–71 °C). Then I lauter and boil. I have chill times around 30 minutes using a coil.
Chill haze is the product of protein and polyphenol (tannin) interactions in beer and occur when beer is chilled, hence the name chill haze. There are various methods aimed at chill haze
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