Beer Cloudy

[Verb77]

I’m just getting to the bottling stage of my home brew; it will be about 1 - 3 days I recon (It’s an Australian Bitter). But it is still very cloudy. Will this clear or does this mean there is a problem. I’m unsure if I should continue to the bottling stage or start a fresh one.

Any advise please. :wha:

 

[corby_brewer]

Dont worry your beer will clear given time once bottled.
Which will be around 4 - 5 weeks.

 

[tubby_shaw]

I’m just getting to the bottling stage of my home brew; it will be about 1 - 3 days I recon

So how long has it been fermenting?
I would recommend that the beer is left in the fermenter for a minimum of a week and preferably 10 days, during this time the yeast will have finished fermenting and a lot of yeast will have dropped out of suspension and your beer will be nearly clear.

But it is still very cloudy. Will this clear or does this mean there is a problem.

If it is very cloudy leave it for another couple of days and it'll clear up some more, the clearer the beer is before you bottle or keg it, the better it will taste and the longer it will keep :thumb:

I’m unsure if I should continue to the bottling stage or start a fresh one.

Leave it a full 10 days and then if the gravity is in the correct range then bottle it :thumb:

 

[Verb77]

It will be 8 days fermenting today. It looks to have cleared up over the last 24 hours but there is still some yeasty bits floating in it. My plan was to bottle it after work today. Should I leave it another day for the yeasty bits to settle or is running the beer through a sieve as I bottle it okay??? :wha:

 

[Aleman]

It will be 8 days fermenting today. <snip> is running the beer through a sieve as I bottle it okay??? :wha:

Kit instructions are 'designed' to get you a beer like drink in the shortest possible time. . . . In order to get the best from them you need to give things a bit more time . . . I normally leave my beer for 10-14 days in the FV before bottling or casking . . . This gives the beer time to clear and allows the yeast to clean up some of the funky flavours they can produce. . . . however if you have had the same hydrometer reading for 3 days running it has finished fermenting so you can bottle . . . you will get more sediment in the bottom of the bottle if you do though, and it is likely to be easily disturbed when you open and pour the beer out. . . Best practice is to aim for a layer of paint thickness of yeast on the bottom of the bottle.

Running your beer through a sieve when you bottle will remove nothing (apart for the chunky bits of trub that float around), and will add an awful lot of oxygen which will ruin you beer in short order. If the brown chunky bits bother you . . . rack your beer into another fermenter (with the priming sugar added to it) and bottle from there . . . that should mean that most of the chunky bits will be left behind the the original FV.