Not sure why but Ive had cloudy beers for my last 2 brews, both Munich Helles. I'm fairly disappointed because this brew is always crystal clear.
The only thing that has changed is I'm cooling my wort faster and my yeast is WLP029 (Kolsch). I use Irish Moss and Gelatin. It has worked brilliantly in the past but not now. I was told that the Kolsch yeast takes longer to settleout, however my first batch has been in the keg for a good month and it is still mildly cloudy. I can see objects through it but there is still a definite haze there.
It's frustrating because my latest beer is going to be overly criticized . My buddy is holding a WWE Wrestlemania party. In honour of the event, he asked me to brew a beer. Obviously a lighter one to appease everyone. The result was the appropriately named Stunner! (A wrestling move, from I think the Rock. I have no idea, we only watch this **** once a year for ****s and giggle).
Anyway my point is I was really confident that this beer would be clear by the time it's tapped at the event. Now I'm not confident at all. If it was just my closer friends I would have no problem explaining that the haze wouldn't affect taste...yadda yadda yadda... but there are a good 20 other people there, (mostly cops) who don't know a damn thing about beer. They will see this haze and instantly either go, "Oh wheat beer!" or "WTF is that ****".
So far it's sitting in the secondary with some Gelatin. It has been sitting in the fridge for 5 days. When i shine a flash light on it it looks like it's 2 different beers. The top half is clear-ish and the bottom half is still cloudy. There is a very clear, "border" if you will, between the 2 layers. That is obviously a sign of the yeast falling out of suspension but that process has seemed to stop. That border between clear and foggy hasn't moved any father down in 3 days!
So this has really turned into 2 questions now.
1. Are my Munich Helles victim of just the Kolcsh yeast or chill haze?
2. When it is time to keg my Stunner! (3 days from now) can I add more gelatin into the keg to help settle out the yeast further? or will it do nothing once I put the keg under carbonating pressures?