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.