Originally Posted by Enhoffer-Knopfe
I agree on the cost. Do those other clarifiers work on chill haze too?
Polyclar (PVPP) is the only additive product of which I am aware which can reduce chill haze.
In my opinion, the best way to reduce haze is to use proven techniques which don't allow haze precursors (high-molecular-weight proteins and polyphenols) to form in the first place. I dislike additives where good technique and ingredient selection can perform the same function.
If you use a protein rest in the mash, don't let it go on too long.
Do not oversparge.
Ensure a vigorous boil, which promotes break formation (use Irish Moss in the boil).
Add hops after
you start to see hot break.
Completely separate the bitter wort from break at knockout (well, as completely as you can).
Chill the bitter wort as rapidly as possible.
Cold-condition the fermented beer for at least seven days (as close to freezing as you can get the beer).
Use of a pale malt which is lower in nitrogen and proteins (<11%).
A small amount (~10% of the grist) of adjunct such as flaked maize or rice is a confirmed nitrogen diluent.