James Visger’s Beer Term ‘O the Day

Beer Term ‘O the Day: Chill haze. a haziness in beer caused by the precipitate formed when a beer is refrigerated. Many homebrewers let the boiling wort cool overnight in a sealed, sanitized container, then pitch yeast the next day. When this is done, the beer will always have a chill haze because the haze-forming compounds will have remained in solution. A good rule is to boil it as hard as you can, then chill it as quickly as you can. That and the use of a finning like Irish moss will get the proteins and tannins to drop out in the brew kettle.

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11200622_10204207575965313_2069580751634047627_nJames Visger. What can we say about him? Nothing. That’s all.

OK. We’re kidding. James and Jami live in Clarksville, Tennessee. James is president of The Clarksville Carboys and a BJCP beer judge.