Originally Posted by tommymartin
I am having a problem with clarity(the beer, not me). Maybe I am not leaving it in the primary long enough. After 2 weeks fermentation has slowed to almost 0. I have already drank all of the last batch so I go ahead and bottle it. Another week in the bottle and the beer is still cloudy. My recipee tastes great so I go ahead and drink it all.
How long should I leave it in the primary? Should I do a secondary?
I originally thought I was crushing the grains too fine so I bought a mill and still having this problem.
I leave my beer in the primary fermenter for 4 weeks before bottling. It gives the yeast time to clean up after themselves. My beers have gotten so much clearer since I've started doing this. Sometimes I use Irish moss as a fining agent but there are times when I forget to add it and my beers are still clear. My friends even comment on the clarity and color of my beers.
When my beers are aging in the bottles, I let them sit for about 4 weeks before cracking one open (unless the alcohol% is +7 then it's much longer). This also gives the yeast/sediment time to finish settling out.
The yeast you use also makes a difference. I bottled an Irish ale last night. This batch I used WLP007 (Dry English strain) and the beer was so unbelievably clear. The point is this: if you use a yeast that flocculates well (meaning it clumps and falls to the bottom) then that will also help produce a clear beer. Some yeasts tend to remain suspended in the beer, like the WLP500 (Trappist strain) yeast.
For me, it is far better to grasp the Universe as it really is
than to persist in delusion, however satisfying and reassuring.
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