I finished my first brew. Everything looked fine until I put a few bottles in the fridge. When I pulled one out to drink it was cloudy (it was clear when I put it in the fridge). After a little internet research, I found that this is a common problem called Chill Haze. I was interested in the community advice about chill haze how you deal with it: 1) What is the cause of chill haze? I read that it can be caused because the wort boil isn't strong enough and proteins don't clump together enough during the hot break? Is it just me or does this happen to everyone? 2) What can I do about it the next time? I read about adding Irish Moss after the boil? How does it work? Do any of you systematically add something to soak up these unwanted proteins? 3) I also read about using whirlfloc? But I can't find any here in Belgium... I found something called "biersol" has anyone used it? 4) To salvage this batch, I read that if I just leave the bottles in the fridge for a couple of weeks, the proteins to settle to the bottom and the beer should clarify? Really interested in your advice for my next batch!