How to Clear Cloudy Beer at Home

Why Is My Home Brew Cloudy?

Cloudiness in home brew can have several causes. In some styles — like wheat beers and hazy IPAs — it's intentional. But for a classic bitter, pale ale, or lager, you'll want a clear, bright pint.

Common Causes and Fixes

1. Yeast Haze

The most common cause. Yeast in suspension takes time to settle after fermentation.

Fix: Add Young's Beer Finings to your fermentation vessel 24–48 hours before bottling. Finings attract yeast cells and cause them to clump and sink, leaving the beer clear above.

2. Chill Haze

Caused by proteins and tannins bonding at low temperatures. Doesn't affect flavour but looks unsightly.

Fix: Use Protafloc Tablets (Irish Moss) during the boil — add half a tablet at 15 minutes remaining per 23L. They help proteins coagulate and drop out during cooling.

3. Starch Haze

Caused by mash temperatures that were too high (above ~72°C), leaving unconverted starches in the wort.

Fix: Keep mash temperatures at 65–68°C for most ales.

4. Bacterial Contamination

Persistent haze that won't clear with finings may indicate contamination.

Fix: Prevention is everything. Sterilise all equipment thoroughly before every use.

How to Use Beer Finings

1. Once fermentation is complete, add the recommended dose of beer finings to your vessel.
2. Gently stir to distribute.
3. Leave undisturbed for 24–48 hours in a cool location.
4. Use your syphon to carefully transfer the clear beer, leaving the sediment behind.

How to Use Protafloc

Add half a Protafloc tablet per 23L with 15 minutes remaining in the boil. This helps proteins coagulate and drop out as the wort cools, reducing haze in the finished beer.

Shop beer finings, Protafloc tablets, and steriliser at Brewco.uk.