How do you eliminate starch haze in the first place?
how can you eliminate haze (other than Irish Moss) in the first place?
Starch haze comes from:
Extract: Steeping grains that needed to be mashed
All-Grain: Incomplete conversion of the starches to sugar. This could be for a number of reasons, but the main culprits are: Not stirring the mash well enough to break up dough balls, resting at too low of a temperature, or not resting long enough.
Performing an iodine test is the best way to make sure you've fully converted your mash. Starch haze is easy to prevent, but impossible to clear.
As for chill-haze, check this blog post: http://bertusbrewery.blogspot.com/20...hill-haze.html
Those are some best practices to prevent chill haze.