Originally Posted by feelinhoppy
No I keg my beer I just don't know the ins and out of clarifying your beer. Is that part of beer getting better with time? Is there a method where you drop or increase temp after kegging?
For clearer beer, there are lots of things you can do that work well. First, if you're an all-grain brewer, make sure you have full conversion and don't have a starch haze! For all brewers, getting a good cold break tends to reduce chill haze, as does a good hot break. For that, whirlfloc (tablet form of Irish moss) has been great for me. I get a good hot break (wort stops foaming and looks like egg drop soup) by a nice hard rolling boil, and then add the whirlfloc with 15 minutes left in the boil. Chilling the wort quickly encourages a good cold break, and all that is left is clear wort.
Using a flocculant yeast like pacman or S04 will mean that a tightly compacted yeast cake is formed (along with the trub) after fermentation so clear beer should be racked from there. Cold crashing before racking may help with less flocculant yeast strains. When I use S05 or 1056, I never get clear beer until the keg has been in the kegerator for a week or more. It's just not that flocculant.
I never use finings like gelatin, but that can help with cloudy beer also.