Chill haze - produce during fermentation?

[Sutty]

I have had a London Pride clone fermenting for the last couple of weeks. when I checked OG after transferring to FV I then put the sample in the fridge overnight and it was really clear. Now after fermenting I put a nice clear sample in the fridge after measuring FG and after a few hours it has a very obvious haze.
It is generally accepted that chill haze is from proteins from the grains precipitating out, but this would seem to indicate that the proteins that precipitate are produced during fermentation, or something else that occurs during fermentation promotes precipitation.
I'll probably add some gelatine to it tomorrow to aid clearing.

 

[BeerBottleBrian]

What does it taste like? A lot of modern professional brewers these days don't bother to filter or fine their beers and a natural haze in these (vegan friendly) ales is becoming quite acceptable. Some say the more you take out the less you can taste. If it tastes good I personally wouldn't worry too much!

 

[Covrich]

Chill haze drops out with age anyway especially when chilled long enough as the proteins are ever so slightly heavier.. and forms when teh proteins clump when chilled

I personally don't worry about it, I try and get my beers clear by using kettle finings and cooling efficiently (apart from flame out steep), but in time they clear up and I enjoy the drink..

Hop forward beers I find tend to be hazy anyway (if dry hopped)

 

[MyQul]

Wot Cov says.^^^^ they drop out eventually.

As a no-chiller I will always get chill haze if I try to chill/drink my beer after 2 weeks conditioning but I like to condition for 6 weeks and it's usually dropped out by then

 

[Sutty]

I'm not too worried about it , although I prefer a reasonably clear beer personally (doesn't have to be crystal clear though).
I was really posting re the observation that no chill haze in unfermented wort does not predict no chill haze in the beer, which make me wonder when it is produced.