zoebisch01 said:Hot Break are the proteins that coagulate during the boil and rise to the surface (scum if you will). Cold break is the precipitation of mostly tannins (protein-polyphenols iirc) and carbohydrates which can only be done by shock cooling the boiled wort. Both the hot and cold break material removal are key to clear, stable and partly off-flavor free beer.
If you get 'chill haze' in your beer this is because you have not sufficiently shocked the remaining material out of the hot wort by rapid cooling. They basically precipitate in part when the temperature drops in the finished beer if they are present.