Hi all. I'm an all grain brewer and I pretty much always get some chill haze in varying degrees. I typically do about a one hour mash then batch sparge. My efficiency runs between 75and 80% and I almost always either hit my OG or a little higher than my recipe calls for so it seems like I'm getting good conversion.
My chill hazed beers always precipitate out in the fridge after a few weeks so it's not a big concern but for competitions I feel like I may be going past the best flavor time while I'm getting the haze to settle. I batch prime and bottle as we'll, no room for kegs.
I typically do a 60 minute boil (90 with a pils base malt). Would a longer boil time be more likely to help the problem or a longer mash? I usually add my bittering hops as soon as it begins to boil and the hot break falls. I've been contemplating doing a 90 minute boil regardless of base malt.
Any suggestions would be greatly appreciated.