Welcome to the new forum! We upgraded our forum software with a host of new boards, capabilities and features. It is also more secure. Jump in and join the conversation!
You can learn more about the upgrade and new features here.
I'm betting you've already heard this, but:
---A good, hard boil followed by a fast cold break when chilling.
---Some Irish moss during the last 15 minutes of boil.
---Maybe some gelatin in the secondary (I've not tried this yet)
---and most important, but the hardest (if not the esiest)... TIME, let it sit for a long time in the cold.
There are many other factors too. For instance, high flocculating yeast, and mash procedures. If you want more info I can look into an article that I can find.
well i see my problem already probably need a wort chiller witch was on my list not chilling real fast doing it now with a ice bath and the last i really have a hard problem letting it age in cold i drink it when it gets cold no time to age thanks for all your help