Clearing beer without finings

Haze bothers me more in a pilsner than in any other style. Gelatin works, but I wanted to see how far patience and process alone could go.

A vigorous boil, a good whirlpool and Irish moss at fifteen minutes take care of most protein haze. Cold crashing to one degree for four days does the rest.

The last batch was bright enough to read through without any finings. It took a week longer, which is a fair price for one less ingredient.