Me finds that with British strains I have to either wait a bit longer or fine before packaging. Not necessarily for visual clarity but I find that it tempers the esters a bit.
Also you could change up your grain bill a bit, add some more crystal, a darker shade of crystal, bisquit malt, oh and those naked malted oats are excellent.
Add more yeast to it, a couple of packs of saf-lager, hydrated, or a big active starter. It will help, I promise, it will work or my name isn't General Zod.
I've had great success with no-chill and have been making amazingly clear beers. I let it cool in a Win-pak and then use it as a fermenter. I would recommend a 90 minute boil and whirlpool though.
Does anyone have any opinions on using these for no chill brewing. I guess I'm wondering if the valve is also HDPE so I don't melt it when pouring boiling wort in.
Thanks chief, that's what I think I'll end up doing. I may add a little gelatin to the keg which I've had great success in the past when it comes to smoothing out a brew if I get impatient.
Wondering if you guize had any advice for me. I recently made a batch of bitter with Wyeast 1469. I fermented for three weeks and kegged the batch, chilled and it's been in said keg for two weeks. I sampled it today and while it seems quite nice I believe I probably should have given it a bit...
Yar har har, these pictures not beer engine. Look moar like houseboat toilet. Beer engine has elegant handle and not look like something from somewhere where you'd drop a deuce.
or cold crash in keggy and drink about three pints of yeast beer until it's all pushed out. Contains lots of B vitamins and can create an entertaining tummy fermentation.