Chill Haze

[Restin]

Just began serving up my first ever homebrew these past few days and I noticed some chill haze. I'm sure it's chill haze because it does go away at about 67 degrees.

Now, all I've read about avoiding chill haze says to either a) allow time for a protein rest or b) Precipitate the cold break better. I'm pretty confident I had a good cold break on it, took about 12-15 minutes with the use of a wort chiller so that leaves a protein rest. Herein lies the question. This was an extract kit and only used steeping grains. It was my understanding that steeping grains didn't produce any fermentable sugars, hence not really needing a protein rest.

Could my beer have benefited with some sort of a protein rest from using steeping grains? Or am I completely off on the source of the chill haze?

p.s. This is all more from a sense of curiosity than anything, the beer turned out fantastic and in fact my father has offered to fund my hobby as long as I keep him stocked :D

[HogieWan]

Originally posted by Restin
my father has offered to fund my hobby as long as I keep him stocked :D

If someone would buy the ingredients for me and let me keep 12 beers, I would be boiling something everyday of the week.

[Trogger]

I've seen some yeast types that recommend a protein rest. It could be that specific yeast strain that leaves proteins that can form little clumps when it cools. That is where chill haze comes from.
Also, even if a grain doesn’t have any fermentable sugars, there may be some proteins still in them that get into the wort and subsequently, the beer. To me, it’s all a crap shoot right now and experimentation. If you don't plan to enter a competition, not a great big deal...something to read about and focus on for the future....