Vinz Clortho - the Keymaster of Gozer the Gozerian
Feedback Score: 0 reviews
Join Date: Mar 2011
Location: St. Petersburg, FL
Liked 276 Times on 222 Posts
Likes Given: 17
1) You are probably serving too quickly. Let the keg sit for 10-14 days at serving temps and it will move past the chill haze stage and pull most heavy proteins out of suspension. The first 16-20 oz will be trub, but the rest of the keg will be as clear as it is going to get.
2) It definitely sounds like you are rushing the beers a bit. I give most ales 2-3 weeks in primary, followed by 2-3 weeks in the kegerator at serving temps to slowly carb and clear, then start serving. Exceptions would be wheat-based beers that are generally better young or higher ABV beers that need longer conditioning periods. I even get my best beers when I give even average ABV/OG beers 3-4 months to age before serving, generally when I have a nice pipeline of beers going on.
A little patience to allow the beers to clear and mature will go a long way in all of the ones you drink being clear and at peak tastiness!
Primary #1 - Summer Hopped Hefeweizen
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Centennial Blonde
Bottled - NONE!