First time kegging, beer less clear than pre carb

I brewed an american amber ale, dry hopped, then gelatin and chilled. It was crystal clear as I racked into the sanitized corney.
Its been on 20psi gas for about 4 days, and isn't fully carbed, but when i pour, it isn't crystal clear anymore, even after sitting in the glass.
I don't think it's chill haze, that should have been apparent after cold crashing before carbing.
Is this typical, will it clear, or did i do something to cause it?

Your first couple of pulls of the tap might be hazy from the sediment in the bottom of your keg. If it lasts past a couple of glasses, then I'm not sure what it might be other than chill haze.

Schnitzengiggle said:

Your first couple of pulls of the tap might be hazy from the sediment in the bottom of your keg. If it lasts past a couple of glasses, then I'm not sure what it might be other than chill haze.

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Give it another couple of days. Probably just some yeast that needs to settle back out. I take a once a week to a guys night get together. It usually needs almost a week before it gets back to crystal clear.

My kegs take two weeks to pour as clear as my bottle do in only need one. I think the only way around it is to put clearer beer into the keg.

Conroe said:

My kegs take two weeks to pour as clear as my bottle do in only need one. I think the only way around it is to put clearer beer into the keg.

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Same here - the last few pulls from my keg (typically a keg lasts 2 weeks) is always the clearest. I have begun chilling my keg a week or so before I even tap it.

FWIW, I chill and carb for 2 weeks before I even pull my first pint, my beers are always very clear.

Yep, even with the gelatin, stuff will fall out in the keg. once its carbed, the first 2 pints usually clears my sediment near the dip tube.

I have this same problem with newly kegged beers. I just pulled the first few pints out of a new keg yesterday and the first 2 pints were cloudy, then things began to clear up. This beer was secondaried in a carboy for 2 weeks, then kegged and carbed for a week at 30psi (68 degrees ambient temp.) then placed into the fridge for a few days at 38 degrees. I raised the pressure to 30psi for 24 hours, then dropped it back down to serving pressure.

I will let it sit now (after a few pints have been removed for tasting ) and allow it to clear out again.

I am thinking of filtering my next brew and then following the above procedure to reduce the clearing time needed before I pour. I just don't have the pipeline yet to wait long enough for the beer to clear on its own.

Salute!