Clearing

[Chris123]

Hello.

Completed my first AG Brew a few weeks ago, and it has been in the keg for near on 3 weeks and it still isn't clear.

The brew tastes excellent, great head, but not clear. I used finings at the time the brew went into the keg and the recipe was based on Marstons Pedigree.

Does anyone have any ideas on how I might clear the brew? I have been keeping the kegs in the garage. Although cool, the recent days have been pretty warm and I wonder whether than will have any impact ?

Thanks, Chris.

[andyp]

Just leave it for longer, it sounds perfectly fine. The colder nights will help it clear - says I sitting in a teashirt and me crackers next to a wide open window!

[Chris123]

Hello Andy.

I live just outside of Nottingham, Long Clawson - where are you based ?

Chris.

[brewzone]

Lots of brewers use a converted fridge/freezer to store the barrel at 12C which replicates pub cellar conditions.

The nearer 12C the quicker it will clear. Even colder if You can get it colder.

An external thermal control unit with a probe that sits inside the fridge is used to maintain the 12C required.

There are lots of links on JBK showing how this is done.

Many use an ATC800 control unit for this.

The haze could be due to incomplete conversion of starch to sugar in the mash "starch haze" or insufficient boiling "protein haze"

There are many explanations of starch and protein hazes and how to avoid them on JBK using the search function at the top of the page.