Right. I have heard this. The problem is that my "on-deck" fridge is not kept quite as cold because it's also the place where I store my yeast. So that fridge may not be quite as cold as my serving fridges are set to. I may have to lower the temp of that fridge and I think that my temporary strategy is going to be adding a gel solution to every single keg after I chill it and before I carb it. I already do this on beers that I really want to be clear and I get decent results. When it comes to hoppy/DH'd beers, I'll make a gameday decision... either gel it and live with lower hop character or leave it and serve beer that looks like you could walk across it. Cheers.To eliminate chill haze, you need to gel the beer colder than you serve it.
Ps. The character than I'm getting from this helles is really wild. The aroma from the airlock has a much deeper and robust malt character than I'm used to. Again, is it the Barke Pils doing this (Weyermann's documentation on the grain does suggests that it makes a malty beer) or is it the Brewtan preventing O2 from scrubbing out the malt character or is it both? I'm looking forward to sampling it because it's really acting like a completely different animal right now. From the BSG site... Weyermann® Barke® Pilsner malt is perfect for creating authentic lager style beers. It enhances body and mouthfeel substantially in the finished beer, while imparting intense malt aromas. What also sets Barke® Pilsner malt apart is it’s excellent process characteristics in the brew-house and during filtration, coupled with increased extract efficiency.
From Weyermann: Barke® brings with it the best conditions for an intense malt taste in the beer, a full-bodied flavor and good head.