Clear At Room Temp, Cloudy Cold

[flash2sqn]

That grain bag... What grain was it? If it's a crystal malt that's good as the enzymes have already been converted. If it's a base malt, steeping (as opposed to a full mash) will leave starches that aren't completely converted resulting in chill haze.

Worth a thought B)

Yeah I am pretty sure it was crystal.

 

[wyane]

Welcome to brewing with kits! Chill haze is of aesthetic concern only. AFAIK you'll never get a kits and bits Pilsner to look like the commercial product. Generally the lagers and paler style ales are the hardest to do to the official style guidelines. But that doesn't mean we can't have a go and you'll have made a good beer so no wuckers!
I've never stooped to using finings or gelatin or whatever it is. Extended primary ferment and long conditioning is all you need.
:beer: