Instructions

1. Add a teaspoon of Irish moss to your wort -- the water and malt extract before fermentation -- during boiling. It will not have any noticeable impact on the flavor, but will help get rid of haziness later on. Irish moss is widely available at homebrewing stores, both as a powder and as small tablets. One tablet is equal to a teaspoon of powder.

2. Cool your wort as quickly as possible after boiling. To accomplish this, you will need a specialized wort chiller; they are widely available from homebrewing shops. There are two main varieties of wort chiller: immersion chillers and plate chillers, either of which will work for helping to keep floating particles out of your finished beer. Cooling the wort as quickly as possible helps to cause proteins in the solution to drop to the bottom of the pot, where it is easier to keep them out of the fermenter.

3. Pour the wort into the fermenter through a large, fine-screened strainer. This will help filter out larger debris in the wort, like floating bits of hops or individual malt grains (if you used a specialty grains bag). Make sure to clean and sanitize the strainer as thoroughly as the rest of your homebrewing equipment to avoid infecting the finished beer.

4. Siphon the beer into a secondary fermentation tank after fermentation has completed. Treat this tank exactly like the first fermentation tank, and allow the beer to sit in the secondary tank for at least a week or two. This period will condition the beer, causing more particles and much of the spent yeast to drop to the bottom of the tank. Add plain gelatin to the beer when you transfer it into this tank. To do this, mix the gelatin with a cup of water for 20 minutes, heat the mixture to near-boiling, allow it to cool and then pour it slowly in. The proteins in the gelatin will bind to the other particles floating in the beer and bring them to the bottom of the tank.