מה שאתה מתאר נשמע כמו chill haze, אתב יכול לקרוא על התופעה כאן - http://byo.com/malt/item/486-conquer-chill-haze

מכיר את התופעה.

סתם שאלה, במקרה הבקבוק נמצא בדלת של המקרר? :)

בקיצור אז זה טבעי שזה יקרה בבירה ביתית ואי אפשר להמנע מזה בלי אותו סינון של מבשלות מקצועיות? ו cold crash עדיין יעזור? כדאי להוסיף אותו לתהליך? לכמה זמן? ומה לעשות במידה ויש בנוסף dry hops? תודה

cold crash יעזור וכן הוספת irish moss לסוף הרתיחה

כן אני משתמש תמיד בirish moss.

שוב שואל, לגבי הcold crash.

לכמה זמן, איזה טמפרטורה, ומה לעשות אם יש גם dry hops?

כמו שנועם כתב כבר הבעיה היא CHILL HAZE.

ציטוט מספר של פלמר:

7.4 Cooling the Wort

At the end of the boil, it is important to cool the wort quickly. While it is still hot, (above 140°F) bacteria and wild yeasts are inhibited. But it is very susceptible to oxidation damage as it cools. There are also the previously mentioned sulfur compounds that evolve from the wort while it is hot. If the wort is cooled slowly, dimethyl sulfide will continue to be produced in the wort without being boiled off; causing off-flavors in the finished beer. The objective is to rapidly cool the wort to below 80°F before oxidation or contamination can occur.

Rapid cooling also forms the Cold Break. This is composed of another group of proteins that need to be thermally shocked into precipitating out of the wort. Slow cooling will not affect them. Cold break, or rather the lack of it, is the cause of Chill Haze. When a beer is chilled for drinking, these proteins partially precipitate forming a haze. As the beer warms up, the proteins re-dissolve. Only by rapid chilling from near-boiling to room temperature will the Cold Break proteins permanently precipitate and not cause Chill Haze. Chill haze is usually regarded as a cosmetic problem. You cannot taste it. However, chill haze indicates that there is an appreciable level of cold-break-type protein in the beer, which has been linked to long-term stability problems. Hazy beer tends to become stale sooner than non-hazy beer. The following are a few preferred methods for cooling the wort.