Beernardo on Aug-10-2005 at 05:57 PM RST @ 68.160.111.31 this is kind of useful, for checking the source of haze... posted yesterday in RCB, sorry if it's a repeat:
Here are some suggestions collected on the British group UK-Homebrew
by Andrew Ryan-Smith (Rhyno)
Bring the sample up to room temp or a bit more - if it clears, it's a chill haze, which is a heavy protein haze.
Add a few drops of caustic soda to a sample - if it clears, it's a
light protein haze. Don't drink it.
Add a few drops of iodine solution (eg Betadine) - if it turns
blue/black, it's starch haze. Don't drink it.
Use some finings (Isinglass, gelatine, BeerClear etc) - if it clears, it was a yeast haze
If the haze gets worse, it's an infection haze - you'll smell/taste it as well.
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