reducing chill haze

[perfection]

Chilling the beer to close to zero degree centigrade and leaving it thus for some time will cause haze protein precipitation which can be removed. So why resort to using PolyClar (PVPP) at all?

 

[BOB357]

Lots of people either ferment in a refrigerator, their basement or at room temperature with some sort of cooling device so 0 C often isn't possible. Also, using finings is a much faster process. I add gelatin to the keg after filling and get clear beer in 2 to 3 days, so no extra time is needed.

 

[germTIP]

Chilling the beer to close to zero degree centigrade and leaving it thus for some time will cause haze protein precipitation which can be removed. So why resort to using here PolyClar (PVPP) at all?

This is convenient because it is a fast and effective way to remove protein turbidity

 

[KB]

I do both. Chill in a converted chest freezer and fine with plain gelatin. Guess I'm "old school" as a detest cloudy beer other than hefes.