Originally Posted by WhatsOnTap
After a beer has been in the secondary for 2 weeks to a month can there still be a problem with chill haze?
There always could be, because chill haze is just coagulated protein. You can diminish this by using Irish moss, cold conditioning (a long cool secondary), and IMHO and more importantly a very fast chill process out of the boil pot. Since I've been using my CFC, my beers have been crystal clear. When I was using the ice method or the immersion chiller--chill haze.
However--I didn't switch to a CFC to prevent chill haze, cause personally I didn't give a rat's ass if my beer was hazy. I want it to taste great.
Now if you are entering them into competitions, start using Irish Moss or Whirlfloc, and chill the wort QUICK!