After that, as long as you do not heat it back up and cool it back down, beer is clear! Every time you raise and lower the temp, new haze chains will form.
That is interesting and good to know.
I can't say I've ever noticed that happening. I wonder if it's one of those things that's more theoretical than actual.
I was just thinking the same thing as I read through the thread. But I do recall reading this recently perhaps in an old BYO article. I've been studying up on haze as I, too, have a MO base beer that doesn't want to clear although I attribute the haze to the yeast and not the malt.
It's funny, because I made 10 gallons and split five on to oak (2.5) and dry hops (2.5). The "control" is hazy even after gelatin, the oaked is better but not clear, the dry hopped is clear.
I've been thinking of picking up some Biofine, but I may just give gelatin a second go at it. I've got enough gelatin to last a life-time I think.