Originally Posted by wcarter1227
i had a red ale that just wouldnt clear no matter what i did. finally i just got sick of it so i left it in the fridge and cold conditioned it for about 2 months and to my suprise it cleared up. not saying thats the magic number but usualy a few weeks aound 34 degrees seems to do the trick.
It shouldn't be a surprise that it cleared up, that IS how you clear chill Haze, prolonged refrigeration
you just leave it alone for a minimum of a week, but the longer you leave it in the better it will be.
Just like anything else in brewing TIME is the greatest asset.
An added benefit is the the sediment cake at the bottom will become more compact as well, and there will be less yeast to worry about in the pour.
I recently discovered a bottle that had been in the back of my fridge for at least 2 if not 3 months...I upended the bottle even and nothing came out from the bottom.