Temperatures and finishing procedure

[sllimeel]

just wanting to know what your procedures are once fermentation has finished.

So far, (once i have let the primary sit for 10-12 days) i have been transfering straight to my barrel with primings and then letting it sit in the temp controlled fridge @ 20c for a week then dropping the temp to 13-12c for 3 weeks and serving. The beers have been really nice but i have always had a very slight haze which does clear after 10-12 weeks. I would like to get this clearer quicker without finings and wondering if i should maybe transfer to a secondary container and rest that at say 5c for two weeks then transfer to the barrrel.
What do you think

I have a porter fermenting on day 6 at the moment, i know clarity will not be a issue with that

[Northern Brewer]

I don't believe an intermediate racking would make any difference because I follow a similar method to yourself and very very rarely see a haze.

Mix a sachet of gelatin into approx 1/3 mug water, then stir it and zap it in the microwave a couple of times, until the gelatin has dissolved. Add this to your current brew giving everything a good shake. If your beer is running clear after 48 hours then this suggests the haze is yeast related, and moving to a more flocculent yeast like S04 could be your answer. If the gelatin makes no difference, then it would suggest that the haze is protein related, and a move to using copper finings such as Whirfloc or pre-soaked Irish Moss for the last 10 minutes (no more!) of your boil could be the answer.

[sllimeel]

NB,
i have only been using Crouch vale brewers yeast, water treatment (crs, mineral additions) irish moss and a CFC to cool. I will try the gelatine on my next bitter and see what the results are then.

Thanks for your advice