Hazy Pumpkin Ale

[cetlin]

I'm about to put my Pumpkin Ale to the secondary fermentation, however it's really hazy as I used a lot of spices and the pumpkin left a bit of pulp. Well in this style you get a bit hazy beer, but I want to make it look a bit more appealing.
Do you think that using such a filter http://worki-24.pl/wp-content/uploads/2016/03/worki-filtracyjne-worki-24.pl4_.jpg while putting it into secondary might help?
Or maybe just putting it into secondary would do the job?

 

[thehaze]

I found out that cold crash and gelatine help tremendously in achieving almost commercial grade, crystal clear beer.

But then again, that was also the moment I stopped doing all that as I do not believe, nor am I a fan of the clear beer movement.

If you use a bag to transfer, make sure to wrap around the siphon and look out for splashing and hissing, as the bag could possibly interfere with the flow of the beer being sucked through the siphon.

 

[jalc6927]

Why secondary it to begin with

 

[cetlin]

Why secondary it to begin with

Yeah, I was thinking if I should do secondary, but how do I get that haziness down? Can I apply gelatine when the yeast is laying down there? Should I just leave it there for another week and lower the temperature a bit?

 

[RM-MN]

Yeah, I was thinking if I should do secondary, but how do I get that haziness down? Can I apply gelatine when the yeast is laying down there? Should I just leave it there for another week and lower the temperature a bit?

Time in the fermenter does wonders for clarity, same as what putting the beer in secondary would do but without the chance of infection or oxidation. Gelatin and cold help finish the job and with careful racking to bottling bucket or key you can leave nearly all of it behind. Time in the bottle or keg will let any that is left settle out there.

 

[cetlin]

I kept the beer for couple more days in colder temperature (no secondary) and used a filter bag to bottle the beer - it looks really good for a pumpkin ale!