TROUBLE CLEARING BEER

[skinfull]

Hi can anyone help,i am new to brewing a month ago i made two recipes up out of dave lines book, 1 was old peculier the other one was abbot ale.
I use my potting shed for brewing which contains a fair bit of glass, after mashing i racked the wort off into a bin and fermented the contents [5 gallon ] the only mistake i think i made was while it was fermenting i put the lid on the bins and sealed it down.
After it had finished fermenting i racked it off into a king keg added a bit more sugar and finnings so it would pressurise the king keg, my problem is i cant get neither of them to clear i was advised by my loclal brew shop to rack both of them off again which i have done , it did a make a small differance but not much.
They both taste ok, but dont look very presentable, i wondering if it could be with me using the potting shed to brew in, when the sun rises in the morning until about 12pm it shines through the potting shed onto the king kegs i stand the king kegs on some benches.
Anybody got any ideas i would br grateful if you have. cheers

[UserDeleted]

Time

To clear your beers naturally you need to give them time.

It helps if you can get them cold, and being in your potting shed won't help as you will have 'wild' temperature swings, which doesn't help the yeast settle.

You could try finings, (Such as 1 Packet of gelatine per keg, Add the sachet to 200ml of hot water and heat to dissolve the granules DO NOT BOIL! then lid off the keg pour in the gelatine and stir gently to disperse. Lid back on and allow it to settle. Normally give it 24 hours, then you should be able to rack clear beer into another keg.) If you add sugar to condition then it will go cloudy again.

[Niall K]

Hi shimsham. I'm still fairly new to brewing but presuming you made your brews only 4 weeks ago, you would need to give it more time to clear. Beer clears quicker in bottles and takes a lot longer in kegs because the sediment has longer to fall. I ferment for 1 week the primary fermenter, 2 weeks in the secondary fermenter and transfer into the cornies and leave to clear a mature. A good rule of thumb for maturing is generally 1 week for each precentage of alcohol, so 4% alcohol by volume would need 4 weeks to mature. Just my 2 cents

[tubby_shaw]

You don't say what type of barrel you are using, if it is a budget barrel with a bottom tap, sediment will form around the tap and be drawn into the first couple of pints also

[mixbrewery]

A cooler location will help clear your ale.
Potting shed with sun belting thru the window won't be doing it any good

[skinfull]

Hi , both are king kegs with the tap at the top. cheers

[skinfull]

hi, i see what you are saying about adding sugar for conditioning, but how do you get the pressure up in a king keg without using co2 gas. would a couple of tablespoons of sugar make 5 gallon go cloudy. cheers