Any tips on getting home brew beer to clear quickly

I'm brewing a pale ale using light malt extract, hops (fuggles) and crystal malt. I keg it. It tastes great and retains the head but it's very slow to clear. Does anyone have any suggestions?

KEVIN

Reply to
kcollins345
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It's been a long time since I did it, but if I recall, it worked pretty good...

I think what I did was right after I siphoned the beer from the fermenting bin to the "settling" bin, I made up about 1 or 2 cups of warm water and clear gelatin (like clear Jello) and poured it in and vigorously stirred it around. Seems the yeast would stick to the gelatin and then gelatin would sink to the bottom. Then I think I let it all sit in the settling bin for a few days before bottling. I'm sure there is a reference to it in one of my brewing books, so I'll take a look and see if I can find it.

Scott

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Reply to
Scott

I'm assuming you mean its cloudy when its settled, not that the its the initial carbonation.

Did you add Irish Moss to the last 15 minutes of the boil? Always worked well for me. Secondly, I always do a secondary fermentation of pulling the wort off the yeast cake and let it clear in the secondary vessel at least 2 days (usually a week) before bottling it (I don't keg). Finally, I siphon that into a seperate bottling bucket before.

Hope this helps

Reply to
Will Vaughan

1) Pose the question in the rec.crafts.brewing newsgroup. 2) Clarify whether you're asking for advice on what to do with your current batch, or what to do for future batches. (If the former, I wouldn't sweat it. If the latter, your yeast choice may be key.)
Reply to
Joel

2 things spring to mind -

- cold sedimentation (speeds up 'dropping bright', but the beer may then also show a temp chill haze!)

- insinglass finings; don't ask where it comes from, (& don't tell any veggie friends!) but this stuff has amazed, impressed & converted at least one German pro-brewer I know. good luck, cheers MikeMcG (UK)

Reply to
MikeMcG

: I'm brewing a pale ale using light malt extract, hops (fuggles) and : crystal malt. I keg it. It tastes great and retains the head but it's : very slow to clear. Does anyone have any suggestions?

: KEVIN

You really didn't provide enough information!

Use a two-stage fermentation: after the primary fermemtation is complete, rack to a secondary fermenter. Allow the beer to clear in the secondary before kegging. This will take a week or two.

Reply to
harry

Or put the keg in the fridge and let any remaining yeast drop out.

Reply to
Ben

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