Chill Haze Notes
Every homebrewer wants to have nice clear beer like the big boys. Without resorting to buying filtering equipment, there are a few things that can be done to assist in dropping out the proteins and tannins that cause chill haze.
As far as process goes, when mashing a grain beer, a protein rest between 113F and 140F will allow the enzymes to destroy some haze causing proteins, and other proteins to be made insoluble by reactions and other compounds in the mash. The next thing that may be done is a full rolling boil of at least 60 minutes. Once the boil is complete, whirlpooling the wort in the kettle followed by a rapid cooling of the wort will help cause a rapid cold break dropping the chill haze causing proteins and tannins to drop to the bottom of the kettle. After the whirlpool I leave the wort alone (some recommend stirring until 90F is reached) until pitching temperature is reached. This helps allow things to settle.
Other additional tips include using some sort of finings such as Irish Moss or a Whirlfloc tablet to the boil to attract and settle proteins. In the secondary, gelatin, isinglass, or Polyclar may be added to the secondary to help settle chill haze causing compounds as well.
For lighter colored beers, about one ounce of crushed dark malt (chocolate, black patent, or roasted barley) may be added to the end of the mash just prior to sparging. These husks contain tannins and will help proteins to bond to trub in the boil. The small quantity at the end of the mash will not affect flavor or color.
The last thing to be mentioned here is the purchase of a siphon that is used for siphoning out the wort from the brewpot. This can effectively leave the trub with its attached haze forming proteins behind in the brew kettle.
Finally, place the bottles ice cold in a fridge and let them sit until clear, if so desired. This can take anywhere from a week to a month depending on the amount of proteins remaining in suspension. Or just serve at 55F and the beer should still be clear if the above has been used in the brewer's processes.