So I recently brewed myself a "pseudo" bohemian pilsener according to this recipe: Brewfather
The beer is now bottled and has been bottle conditioning for soon 2,5 weeks.
As you see from the recipe, I used Voss Kveik as my yeast (not sure if it makes any difference for the haze though?).
At room temp (quite warm atm here in Finland, above 20 deg Celcius), the beer looks very clear through the bottle though when chilled in the fridge, it becomes all hazy and it seems to stay that way even after leaving the bottles in the fridge for days.
I have read up on what could cause this, and things I could have done to try to prevent this earlier (protein rest etc.). One thing I always do, is I use one teaspoon of irish moss in my 20 ish litre batch 10 minutes before the end of the boil.
I have also noticed that there is little to no yeast residue in the bottles... This confuses me a bit, and even after inspection of room warm bottles, I cannot seem to see any in those either...
Bottom line, I guess my question is, can I do anything at this stage to clear it up? I guess not as they are bottled... And how come there is so little yeast residue? It is often very noticeable (at least using US-05).
One theory of what could have caused the haze this time, is the malts used and the simple single infusion mash along with the wort being chilled rather ineffecitvely (my chiller really sucks and it does probably take 20-25mins to chill the full volume to pitching temp)
The beer is now bottled and has been bottle conditioning for soon 2,5 weeks.
As you see from the recipe, I used Voss Kveik as my yeast (not sure if it makes any difference for the haze though?).
At room temp (quite warm atm here in Finland, above 20 deg Celcius), the beer looks very clear through the bottle though when chilled in the fridge, it becomes all hazy and it seems to stay that way even after leaving the bottles in the fridge for days.
I have read up on what could cause this, and things I could have done to try to prevent this earlier (protein rest etc.). One thing I always do, is I use one teaspoon of irish moss in my 20 ish litre batch 10 minutes before the end of the boil.
I have also noticed that there is little to no yeast residue in the bottles... This confuses me a bit, and even after inspection of room warm bottles, I cannot seem to see any in those either...
Bottom line, I guess my question is, can I do anything at this stage to clear it up? I guess not as they are bottled... And how come there is so little yeast residue? It is often very noticeable (at least using US-05).
One theory of what could have caused the haze this time, is the malts used and the simple single infusion mash along with the wort being chilled rather ineffecitvely (my chiller really sucks and it does probably take 20-25mins to chill the full volume to pitching temp)