Question with regards cloudy beer

[Motorbikeman]

on the left is none chilled beer I brewed a few weeks ago and bottle primed. 

on the right is the same beer only I put it in the fridge yesterday.   

WHy has the cold made it cloudy and not as tasty. 

[nigel_c]

Chill haze. Copy & paste definition.

It is caused by proteins left over from those taken out by the cold break. The proteins responsible for chill haze need to be thermally shocked into precipitating out of the wort. Slow cooling will not affect them. When a beer is chilled for drinking, these proteins partially precipitate forming a haze.

[molc]

Chill haze - it's formed from proteins in the brew. You can try to drop your hot and cold break to help, as well as use gelatin or other finings when packaging.

Here's a link with some more: http://www.bertusbrewery.com/2012/02/how-to-fix-and-prevent-chill-haze.html

[nigel_c]

If possible a protein rest at about 55c for 15 mins of your mash helps.

[Leann ull]

Getting your boiled wort as quickly as possible to pitch temp will also help what are you doing at the moment?
Time is also a big factor!

[Motorbikeman]

I usually get it down to pitching in under an hour  with an immersion chiller.    Whirlfloc added to the boil as well.   

  I dont want this happening to my usa IPA brew I already brewed as its going into the competition ..

WOuld lagering it  for a week stop it?

[molc]

If you have it in a keg, you could add gelatin and keep it cool to precipitate the proteins

[beerfly]

Don't have a fridge so. Right looks like my summer beers left like my winter beers. Letting it sit a week or two <10° does make that much a difference.

Edit: gelatin and isenglass only really work if you can get it cold.

[Motorbikeman]

I have two fermenter fridges.      

The brew I dont want it happening with is one in primary now.     WOuld crashing it on week 3 do the job on it? 

[Pheeel]

If its for a comp you should gelatin it...

[Motorbikeman]

How should I add the gelatin?  I dont keg.   
I dont really want to rack it either due to the risks of transfer.  Can it be done in primary after fermentation?

[BrewDorg]

How should I add the gelatin?  I dont keg.   
I dont really want to rack it either due to the risks of transfer.  Can it be done in primary after fermentation?

Straight to primary. You'll benefit massively from a cold crash first. Results of gelatin are pretty limited otherwise.

After fermentation is complete and you're close to bottling day, cool the beer to as close to 1-2ºC as possible. After 2-3 days, take 1 tsp of gelatin and put it in a cup of water. Heat this in the microwave for 10-12 seconds at a times until it reaches 60ºC. Stir the gelatin every time you check the temp. When it's nicely dissolved, lob it into your cold crashed fermenter and leave it for 2-3 days. Then continue to bottle as usual.

I've used this method for almost all brews with great results.

[Motorbikeman]

Perfect.  JUst the info I am after. 

Thanks

[Qs]

You'll benefit massively from a cold crash first. Results of gelatin are pretty limited otherwise.

Took me a while to figure that one out. Had read to add it and then crash when I first started using gelatin.

[nigel_c]

Just another thing to watch when cold crashing. Make sure you flush keg with co2 first if transferring from cold crashed fermenter. Cold beer will be more likely to pick oxygen up oxidise a lot quicker then room temp beer.