batfishdog37
Well-Known Member
I work part-time at a brewery in Wisconsin. Rush River Brewing Co. In talking with one of the two brewer/owners about chill haze, he mentioned that it will go away with time at cold temps. My understanding of chill haze is that is is caused by proteins that come out of suspension because of poor solubility at colder temps. If this understanding is true, what changes the solubility over time of these proteins and causes them to not create haze?
TIA
TIA