Chill Haze

chill haze.

    Haziness caused by a combination and precipitation of protein matter and tannin molecules during the secondary process of fermentation. It becomes visible when the beer is refrigerated too fast, too cold, or too long, and soon disappears once the beer warms up. It should not be confused with condensation, which is a film of water forming on the exterior of the glass when the glass and the beer are cold and the ambient air is warm and moist. In homebrewing, proteins can be removed by the addition of Polyclar, and tannins can be removed with silica gel.