My beers turn out very clear, but if I stick a bottle in my fridge, it goes hazy. If I take it out the fridge and leave, it goes clear again. Commercial brewers use an enzyme to stop this I think, what is it, and can amateurs get hold of it?
I normally mash at 68 deg c, sparge with water at 60 deg c until run off is SG 1.010. I use maris otter pale malt grain, some crystal, amber and rye malts, sometimes, never more than 12 oz of additional grains in a 6 gallon brew, thanks.