Final stage of Lagering

Howdy folks,

The beer is at the final stage of lagering, Chill-proofing, and I have been cranking the temp down in the fridge. Current temp is 35-39 degrees, I am hoping to get it down to under 32 degrees F.

The reason I am doing this is to reduce Chill haze. Chill haze is Haze caused by precipitation of protein-tannin compounds at cold temperatures. Does not affect flavor. Reduce proteins or tannins in brewing.

chill-proofing = Cold fermentation to precipitate chill-haze.

I will be bottling this weekend a week earlier than anticipated, because fermentation has stopped completely, and the settling has just about finished.

I will be buying 60 brown bottles, a capper, and bottle caps. I will go over the bottling process in the next post, I will also give you the Final Specific Gravity.

Have a good week.