So I have been reading about how to clear chill haze and I was wondering what that collective wisdom is on these 2 areas; Protein Rests and a vigorous boil? Most of my pale brews that I have made since going to a larger kettle have exhibited a chill haze. It doesn't affect the flavor but I'd really like to help out my presentation. I do not want to fine with anything beyond the Irish Moss I use and I think I can work on my cold break cycle with a bigger IC coil but I am curious what you all think about changing my mashing method and if changing the boil method or time is effective. I have done step mashing with J A 's stout recipe with good success and I THINK I have done vigorous boils and extended boils of an hour and 15 or 30 but what really constitutes vigorous and long? Is my Turkey Fryer gas cooker enough to get me to "vigorous" given a 7-ish gallon starting volume? It bubbles and boils pretty well IMHO. Is "extended" anything beyond an hour or does it start at and hour and half??