Originally Posted by filbs123
Thank you,could you explain a focculating yeaste strain please,and if it is to cold if I bring it inside would that cure the chill haze,thanks.
Some yeast strains are more flocculating than others. That means, a more flocculant yest drops out faster buy forming clumps of yeast. A notorious low flocculating yeast is Koelsh and Alt yeast. You can find the level of flocculation for your yeast on the WYeast or WhiteLabs web-pages.
Chill haze develops from soluble proteins at low temperatures. they simply go out of solution and form this very fine haze that settles very very slowly. Chill haze will go away if the beer is warmed up (> 8C should work). I dispense most of my beers at 10C and they are clear even though they may show haze at lagering temps (1..2C).
I see chill haze as a cosmetic problem that doesn't need to be addressed in my beers right now.