STOUTMAN said:
hi people ive jus racked my beer to the secondary fermenter and its been at 2 degrees for 5 days but the beer hasnt cleared that much does it need longer :huh:
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As Dicko says - it depends on the type of beer and how it was produced.
A bit more info would be handy next time.
Try posting the brew type (kit/extract/partial/all grain), yeast type (kit/brand/number/type-ale/lager), how it was fermented (temp/time) and bottling or kegging. Also what are you trying to achieve by leaving it at 2degC for 5 days?
Not knowing any of this I'd guess it's a kit ? (correct me if I'm wrong) and it's most likely suspended yeast.
Most kits done with the supplied yeast usually clear fairly well if left at normal fermentation temps for a wk or so but sometimes they just won't clear no matter what.
If it doesn't improve in a few days you can add some finings a day or 2 before bottling/kegging and see if it clears up then.
If you've used a different yeast to the kit, look up the specs and check it's flocculation. If it's low, you're pretty much stuck with it unless you're prepared for a few weeks wait or own a filter.
It also depends on what you're trying to achieve - cold conditioning (ales) or lagering (lagers).
I usually cold condition in bottles after it's all done and lager in plastic cubes before bottling. The process is quite different. :chug: