Beer Term ‘O the Day: Chill haze. a haziness in beer caused by the precipitate formed when a beer is refrigerated. Many homebrewers let the boiling wort cool overnight in a sealed, sanitized container, then pitch yeast the next day. When this is done, the beer will always have a chill haze because the haze-forming compounds will have remained in solution. A good rule is to boil it as hard as you can, then chill it as quickly as you can. That and the use of a finning like Irish moss will get the proteins and tannins to drop out in the brew kettle.
James Visger. What can we say about him? Nothing. That’s all.
OK. We’re kidding. James and Jami live in Clarksville, Tennessee. James is president of The Clarksville Carboys and a BJCP beer judge.