Yeasty after kegging

[JammyBStard]

I'm still pretty new to kegging. I transferred an APA to corny last night it was brewed with US-05, first time I've used that yeast. It was transferred straight out of the FV, pressurised to 12 psi and stood at room temp. I had to leave it so after two hours I filled two bottles from the tap and capped on foam so I could try a sample later. Both bottles were chilled for a couple of hours and both were clody and tasted of bread when I opened them.
I'm not sure what to do when I get back to the keg this morning. Leave well alone for a few day or add finnings now. I'm worried the flavors going to be wrecked. Any advice or experience?

[weiht]

Just a guess. In my experience, S05 takes much longer than other yeast to clear, and possibly that you may have racked the beer with much yeast still in suspension while in the FV. Therefore when kegged, the yeast settled down at the bottom of the keg. I would think crash chilling the keg for days and without much shaking, you should be able to clear most of the yeast thats settle in the first 2-3 pints.

Remember, once its settled, do not shake it or the yeast will be suspended again.

cheers

[JammyBStard]

I've been googling quite a bit this morning I think I should have not panicked quite so much; In the end I've added some finings to the keg and re pressurized it back to 12PSI; I dont have a kegerator yet so i'm chilling it as much as I can with it sat in a old FV full of cold tap water, I might pop out and get a bag of ice from asda later, then I'm going to put whole thing gently back in its cupboard until I get the keg chiller built. It's a bit of a bodge really, but this is how I learn.