Hi all ! I ´ve been having some troubles in regards chill haze .I´m going to brew a smash beer tomorrow,using only pilsen malt.Even though i have a specification sheet about this pilsen malt made in Argentina i have some doubts about it. Last time i brewed using this malt i had a huge chill haze,so i am planning on doing a protein rest of 15 mins at 133 F in the mash. They say Kolbach index is 40,1 and total proteins is 10,3 but i doubt these values are true ones. I want to ask you : if i do a 15 mins protein rest at 133 F should i be worried about beer body and head retention? My mash schedule decided is 15 mins 133 F - 30 mins 149 F and 40 mins 154 F Cheers!
A 10-15 minute rest at 133F will not hurt the head retention too much, a half hour at 122F probably would. I would do 10 min at 133F, 30 to 40 at 144F, then 30 at 158F.
Never had problems with Pilsner malt...now wheat and some MO is a totally different story. Do you have access to Whirfloc in Argentina? Added the last 5 minutes of the boil, it has worked wonders for me. Is this some kind of under-modified Pilsner?
try a protein rest 1st...if that doesn't work try a fermentation vessel fining agent http://beersmith.com/blog/2008/12/30/fining-agents-improving-beer-clarity/
I use 1 gram of whirlfloc every single beer i brew(5 gals batch).I think it is a well modified malt ,but ,coming from Argentine maltsers i need to doubt their specifications.
How does the malt feel in the mash tun when you mix it? Does it seem gooey or sticky? Or loose and smooth?
I think a bit sticky but i am not so sure, mashing now at this very moment.Left behind the protein rest(15 min at 133 F) running second step now at 151 F for 30 mins
How long does it take you to cool your wort at the end of a boil? I think if you're using whirlfloc, and cooling reasonably quickly, you should wind up with a pretty clear beer, unless there's something really unusual about the malt. And, like somebody said above, you can always use finings if it comes to that.
After whirlpooling hot wort i let it sit 20 mins then i start to cool it through my counterflow chiller.Wort gets into fermentor at about 82 F even though i open kettle spigot just a bit .It takes another 20 mins to fermentor to be full filled.Then i let it cool outdoors (winter here)to get a proper pitch temp (64 f - 68 F),this takes about 5 hours.
