Crystal clear brew untill chilled, why?

[crash568]

So I've noticed this happening with my last two batches that my beers are crystal clear when bottle conditioning at room temp but when I move to the fridge it becomes cloudy but still has a layer of yeast at the bottom of the bottle any idea why?

 

[unionrdr]

It's called chill haze. It comes from dissolved protiens that fog up as the bottles first chill down. Leaving them in the fridge for a week should see the haze settle out in 3-5 days on average. Getting the hot wort chilled down in 20 minutes or less will lessen or elliminate chill haze come fridge time. Irish moss can help as well.