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There are many causes of haze in beer. Here you're assuming that the haze is from the yeast, but it may be chill haze, which takes a long time to settle out, if at all. Take a sample of the beer and warm it to room temperature. If the haze disappears then you know it was chill haze.


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The volume to use is the final volume you are aiming for in the fermenter; yes the post boil volume. Lovibond -> SRM °L = (SRM + 0.76) ÷ 1.3546


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The temperature is most critical for isomerisation of the alpha acids. 100C for 90 min results in the maximal conversion of alpha acids; The Handbook of Brewing 2nd Ed p209. The vigor of the boil is not a major factor. The book goes on to say that breweries operating at high altitude can struggle to get good isomerisation rates. Depending on the malt and ...



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