Yeah so I'm a noob (8 batches) and yes my pale ales have chill haze. I haven't taken any precautions to prevent it; no irish moss, whirlpooling, or gelatin or anything. However, that being said, ales are generally supposed to be served at 50 to 55 degrees and I've noticed that my chill haze forms or disappears at around 45. So in theory, shouldn't chill haze (in ales atleast) be an indicator that you are serving the beer at the wrong temp? Its sort of like a reverse Coors blue mountain ...