Yeast in suspension in carbonated keg

[todda00]

I currently have an IPA which I had in the primary for 2 weeks and transfered to keg. I noticed when I transfered it, it was really cloudy. I sealed and burped the keg, pressurized it and threw it in the fridge. The next morning I hooked it up and forced it @ 30psi, and a rolled it around for a bit. I put it back down to 12, and checked a few hours later and it hadn't absorbed any more CO2. Later that night I pulled a pint just to see how it was doing, knowing that a few more weeks of conditioning would help, but I could get a good idea of how it was going to be.

There was tons of yeast in suspension, but I figured it was because I was rolling it around, and it hasn't had time to settle. It has been 1 week since I kegged it, and it is still just about as cloudy. My fridge is at 40-45 F.

What will help me get that yeast to settle? Getting it out of the fridge? Keeping it in and just waiting a few more weeks? How does the temperature of a pressurized keg affect yeast suspension?

 

[Hammy71]

It can take weeks to get beer to clear in a cold keg. Especially since you shook it. Even if you had been patient and waited without shaking it.....the first couple of pulls will be cloudy because of all the material that has settled in the keg. If your looking for a shortcut, do a search on gelatin finings. This will clear the beer and you can at it to your cold keg. In the future I would reccomend you leave the beer in the primary for at least a month, then let sit in the keg while carbing for at least 3 weeks at the proper CO2 level. Lesson: Your trying to rush things (only 2 weeks in primary, shaking to carb, etc....), therefore you have a beer that looks (and probably tastes) like you rushed it. I know its hard......but your beer will thank you for your patience!