beer still cloudy

[paulg]

my latest brew has been in a corny keg for 16 days now after being in fermenter 12 days and then cold crashing 3 days at 3 degrees before filling the keg.
It is still very cloudy ,this is the first time that my brews have not cleared in 2 weeks what do I do
1) wait some more time
2) try to add finings,I will need to order from england so it will be at least 2 more weeks to arrive
3) throw it down the drain ( the beer tastes ok and has forced carbonated ok)

I have another brew in the fermenter now so apart from keeping a corny tied up I feel the number 1 is the answer.
this was one of my first brews on my new setup and I definitely had problems with temperature control and mashed a little to high ,would this be the reason for the cloudyness.I used 1/2 tablet of protofloc 10 minutes before the end of boil

thanks paul

[orlando]

A number of things to consider on prevention but to start with don't bin it, you say it tastes OK and that's what it's all about after all. If you keep it long enough it will probably drop clearer. If it is chill haze as soon as it warms up it should disappear. You mention messing up the mash and this can be the cause of it, particularly if the pH is over 5.8 or too hot >81c when you will extract polyphenols and lipids. The boil though is another area to watch, did you get a really good rolling boil, if so then the proteins and polypeptides will properly coagulate and fall out of solution? Recirculating, both the mash and post boil can help filter out these potential problems. Getting a really good cold break is another opportunity to get the beer clear, if you get these stages right all give you an opportunity to get the process to help in the goal, if your beer is going into the FV crystal clear you're on your way. Other reasons for it are not so good because it could be infection but as it tastes good this is unlikely. Finings were an option but I wouldn't now as you will run the risk of oxidisng or infecting a beer you like, so drink it from an old china tankard wearing

[Beer O'Clock]

Why would you even consider #3 when in your own words

the beer tastes ok

????

[paulg]

thanks guys
I wasnt really considering number 3
when i said i mashed at a high temp it maybe reached 70c as I do BIAB and recirculate and my new larger system is in its early days about 6 brews now ,I have been experimenting with the temp probe position and with this brew the probe was in the return and I found that the temperature under the bag was several degrees different to the temp at the probe and I ran autotune on my pid during this brew which meant the temp went over and under target for most of the time it was mashing the ph when tested 10 minutes in was on the low side about 5.0.
the boil was no different to usual ( I have a 4500 watt element and was boiling to 25 litres) the evaporation was about usual 10-12%.
I think you are right, just drink it in my pewter tankard so I cant see the cloudiness

[sweatysock]

Hi, you have the ability to chill down to 3 degrees C, so I would give that a go for a couple of weeks. I had a beer that would not clear until I did this and it dropped right out. If you are taking option 1 to wait - it will certainly speed up the process.

[Normski]

If I have a brew that wont clear, I just bottle it, store it, and forget about it.
You can then re use kegs.
Sometime later, the bottles will be clear and well conditioned.