Question here for those with experience or who know the chemistry. If it normally takes about 3 weeks in the fridge for chill haze to drop out at, say, 40 degrees, would the exact same beer clear up even faster sitting at a lower temperature (33 degrees)? Or would it take the same amount of time?
Yes, yes, I know there are ways to prevent chill haze in the first place. This is not my question.
Thanks in advance!