many of my recent brews are suffering from chill haze. it's especially disappointing in my very light and very tasty belgian golden strong ale. i've read all the posts regarding chill haze and most of them only talk about fixing the problem after the fact. it also seems to be the consensus that the proteins involved in chill haze can originate in a number of different place in the brewing process; during the mash, at hot break, and at cold break. i understand the processes that need to take place during hot break and cold break to reduce protein in the wort, but i'm unclear how chill haze can be reduced during the mash. is it simply a matter of preventing grain particles from leaving the mash, i.e. setting a solid grain bed, volaufing, and only transfering super clear sweet liquor to your kettle? or, are there other steps that i'm missing?
TIA!!
TIA!!