Chill haze and carbonation

[Whamolagan]

So I am having a problem I have never had before, well 2 really. My last red ale had some weird things going on, when I pulled a sample it was crystal clear yet it was slightly carbonated right out of the fermenter. It tasted great and even had half decent mouthfeel, tasted like it didn't need anything but to chill and a little more carb. I kegged it and chilled under pressure. A week later I tapped the first out of 3 kegs and it was cloudy as hell. Kicked that one and the 2nd was the same. Tasted good, but cloudy. Not sure what is going on.

Advance a week later and went to keg my ESB and took a sample, same deal. Crystal clear carbonated sample, my numbers were a bit high, but tasted great. Am i missing something? Anything will help. Thanks in advance

[bpgreen]

I agree that it sounds like chill haze. How long and how vigorously did you boil? How quickly did you cool it before pitching the yeast? Did you use anything to clarify it (Irish moss, gelatin, etc)?

[mashani]

I don't think the two carb and haze are related, and it's just some kind of coincidence...

Carbonation out of fermenter is related to wort temperature and headspace pressure (or lack of) and assuming lack of then atmospheric pressure, then whatever that happens to be along with time exposed to it. It all comes down to https://en.wikipedia.org/wiki/Henry%27s_law.

The chill haze, that would be coming from something else (mash / wort composition) AFAIK.

Did you switch base malts? Perhaps what you are using is higher in protein then what you had before. Or something like that.

[Whamolagan]

I use whirlfloc for clarifier. I did not change anything that I have done for 2 years. We think our grind is off so we are getting too much protiens. That could be the cause for the chill haze. The first beer that we noticed this on was a red that had a lot of grains in it (7 to be exact). I might have to boil a little longer due to the fact that the braumiester doesn't have a strong boil to begin with.

As for head space in the fermenter, that has been consistent in all of our brews. I might move the blow off tube up off the floor of the ferm chamber so as no to have soo much head pressure on it. We will see I guess.

[Jon]

I use whirlfloc for clarifier. I did not change anything that I have done for 2 years. We think our grind is off so we are getting too much protiens. That could be the cause for the chill haze. The first beer that we noticed this on was a red that had a lot of grains in it (7 to be exact). I might have to boil a little longer due to the fact that the braumiester doesn't have a strong boil to begin with.

As for head space in the fermenter, that has been consistent in all of our brews. I might move the blow off tube up off the floor of the ferm chamber so as no to have soo much head pressure on it. We will see I guess.

Do you use anything besides whirlfloc for fining? Have you tried gelatin?

The grainfather has a weak boil, but that's never lead to chill haze for me, so I don't think that's it. If you think you're getting too much protein, you can just program in a protein rest around 125* and see if that helps. If it does, problem solved! If not, then at least you know that's not the issue.

[Whamolagan]

i will look into that jon.