Taken Verbatim from Kunze maybe some apply?
"4.6.2.3 Technological measures for improving colloidal stability
Some of the possibilities can to a large extent be achieved by technological measures. Moreover, the use of stabilizing agents is necessary to obtain good stability.
The technological measures include:
• Use malt from low nitrogen barley with a
fine husk: protein content less than 11 % ,
• use anthocyanogen-free barleys, low oxalate
content,
• long and cold germination, good corn modification,
• intensive final kilning,
• residual alkalinity in the brewing liquor below 5 °dH,
• separate the husks during milling, mash in separately (Kubessa process),
• no long protein rest,
• strive for a high attenuation limit,
• take care to obtain complete saccharification and iodine normality,
• not too extensive sparging of the spent grains(polyphenols)
• long and intensive wort boiling, make sure there is good protein precipitation (not more than 2 mg coagulable N/100 ml wort),
• control break formation
• acidification of the casting wort
(pH 5.1 -5.2),
• hop addition not too early - malt polyphenols
• keep oxygen away,
• complete separation of hot break, optimal
cold break removal,
• intensive aeration of wort for rapid commencement of fermentation,
• cold and vigorous fermentation, promoting so2 formation during fermentation
• cold lagering phase of at least 7d 0 °C before filtration to precipitate chill haze particles
• avoid contact with bare metal parts ( except stainless steel)
• avoid any contact with air, this includes:
- avoid creating turbulence by reducing speeds of movements
- Use degassed water for fore and post runs
- removal of air from the filter and dosing equipment and flushing with co2
- avoid any air pickup on the way to filling and beware of the smallest amounts
- use only completely pure co2 , beware of introducing air"