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 fining, like Irish moss, will get the proteins and tannins to drop out in the brew kettle.
James Visger lives in Clarksville, TN. He’s a BJCP beer judge and president of The Clarksville Carboys. His wife’s name is Jami. We have no idea what the name of the gerbil is who has been stalking him.