Man kā kura partija sanāk, bet nu jā, varētu teikt, ka izņemot no ledusskapja ir tik pat dzidrs kā veikalā, ja pudeli nesaskalina un raugu nepaceļ augšā...
vismaz how to brew grāmatā raksta ka tā ir vairāk kosmētiska problēma, taču nedaudz ietekmē arī alus uzglabāšanu, tipa ātrāk saskābs tev tas aliņš salīdzinot ar citu, kuram tā proteīnu problēma nebūtu...
Rapid cooling also forms the Cold Break. This is composed of another group of proteins that need to be thermally shocked into precipitating out of the wort. Slow cooling will not affect them. Cold break, or rather the lack of it, is the cause of Chill Haze. When a beer is chilled for drinking, these proteins partially precipitate forming a haze. As the beer warms up, the proteins re-dissolve. Only by rapid chilling from near-boiling to room temperature will the Cold Break proteins permanently precipitate and not cause Chill Haze. Chill haze is usually regarded as a cosmetic problem. You cannot taste it. However, chill haze indicates that there is an appreciable level of cold-break-type protein in the beer, which has been linked to long-term stability problems. Hazy beer tends to become stale sooner than non-hazy beer.