Chloramine

[cowboy7307]

If Chloramine is in your water will it make beer hazy, since moving and using town water instead of rain water, all my beers are hazy , BIAB and 1.7kg kits

 

[Megary]

I don’t think chlorine/chloramine would necessarily bring about “hazy”. But if chloramines aren’t removed they absolutely lead to medicinal/band aid/beginner homebrewer off flavors.

I have always attributed “hazy” to yeast handling. That is…if you pitch a proper amount of yeast, ferment in the yeast’s happy temperature zone, and don’t rush the process, the beer will clear naturally. You can speed up the clarity process with finings, if you wish.

 

[Craigerrr]

Definitely need to deal with the chloromine, a campden tablet, or even part of one will remove it pretty much instantly.
As far as haze goes, there are a number of factors that can cause that, some desirable, and some not desirable.
Along with other factors the sulfate to chloride ratio can cause haze in beer, desirable in NEIPA.
If your new water is high in chlorides and low in sulfates it could be a contributing factor.

 

[Yooper]

The others already mentioned it, but chloramines/chlorine in the brewing water don't generally contribute to haze. However, it does cause a chemical reaction with malt that can cause 'band-aid', chloroseptic, medicinal, or clove-like flavors that are definitely a flaw.

Haze is often contributed by unconverted starches in the brewing process, extremely high hopping (due to unisomerized hop oils), or a non-flocculant yeast as the most common culprits. Chill haze is also common. That is when a beer is perfectly clear at room temperature but shows haze when chilled (more common in bottled beers). If you can point to one of those causes, we can give you some tips on how to correct it.

 

[Sunfire96]

pH can also be a factor for haziness. Does your town have a water report posted somewhere that you can find? Might give you an idea of what you're working with

 

[Sandy Feet]

Also wondering if those recipes have some wheat in them. That will also do it. So will 6 row.

 

[Craigerrr]

Whirlpool hop additions can also be a factor
This beer is intended to be hazy, the main factors behind it being hazy are as follows
Chloride to Sulfate was 2:1
Flaked Oats @ 14.7%
Flaked Wheat @ 9.7%
Wheat Malt @ 9.7%
6.9 grams per liter w/p hops
10.9 grams per liter dry hops
Mash pH 5.4 (at least theoretically by recipe design)
The pH of your beginning water is not really a factor, but the ion profile could be, specifically the Chloride to Sulfate ratio

 

[Craigerrr]

Other factors I should add are
I used no findings, and did not cold crash, just reduced to serving temperature for 1-2 days before kegging

 

[Minbari]

pH can also be a factor for haziness. Does your town have a water report posted somewhere that you can find? Might give you an idea of what you're working with

What I was gonna say. Ph can precipitate hard salts and calcium out of the water and lead to haze.

In my experience, haze is usually related to protein content