I am not a clear beer freak, especially with highly hopped IPA's. But it is nice when you pull a crystal clear pint for a friend
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I had a real problem with my last 2 batches, and IPA and an APA. Both were beyond hazy, they were murky. I have posted about it here, talked to my HBS, and I got some good suggestions, but no real answers as to why it was such an issue this time when it was not in the past. I added some gelatin, and it did clear the batches, but both were definitely off, and I ended up dumping them.
I am convinced it was either a yeast issue or more likely the higher fermentation temps that gave me trouble. The yeast was third generation washed. I usually ferment at ambient temps around 60F, but with the heat in June, July, August here in NJ I think it was closer to 70F ambeint in my basement which means I was fermenting closer to 75F I think.
Anyway, I picked up a new pack of yeast and brewed a tried and true IPA recipe this weekend. It's in a big cooler in 60F water and I will do my best to hold it at 60F through fermentation to see if that is the difference.
But honestly, when it all works out "right" I brew, ferment in primary for 2 weeks, rack to secondary for 10 days, keg, carb for 2 weeks, and after the first two pints the beer is pretty gosh darn clear. Generally by the last 1/3 of the keg it's as clear as I could hope for. It's the waiting that's the hard part
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Good luck!
Alan