After fermentation is complete incluiding diacetyl rest he removes all of the yeast from the fermenter and chill it to 32F for about 48 hours to create chill haze. Then he stop chilling and return naturally the beer to fermentation temperature (68F) and inmediately returns to 32F for another 24 or 48 hours to precipitate all the proteins and haze the beer created.
I'm curious to know if there are proteins (that are clumped together as a result of lowering the temperature) that could remain in suspension after a 48-hour crash at 32F that possibly could be "crashed again" in an attempt to complete the precipitation for clearer beer, or is one 48-hour period the best you're gonna get?
To the best of my knowledge, the chill-haze proteins will come together to form larger particles when cold-crashing, and as already mentioned by hopfenundmalz; larger particles drop faster thus it is my understanding that if you crash long enough (48-hours seems to be the norm), most of those clumped proteins will have dropped out of suspension and as long as you rack carefully, you won't bring them back into suspension.
Is there any benefit to warming the beer between crashings? Wouldn't the clumped proteins return to their un-clumped form when the temperature is increased? Is there any real benefit to multiple crashings?