How long should it take for my beer to clear?

I'm not new to wine making (many, many years) and have been making beer for only a few years, generally gelatin fining with bottle conditioning and having good results. Clear beer, good flavor, head, etc.

I just made a Session IPA, it started at 1.050 and finished at 1.015, within the recommended range. After seeing some posts and videos on line, I decided to try Super Kleer vs Gelatin for fining (use it for wine with great success), on this batch of beer. After two days very little if any change in clarity, but I have a large yeast cake (and probably SK at the bottom of the carboy). I moved it into a refrigerator to cold crash it a bit to see if that would help, alas four days now and no real change in clarity.

I don't know if I screwed something up or not, no Irish Moss or other additive used during the boil. Vigorous boil, quick cool down, very active fermentation.

Can anyone point me in the right direction, need a little help getting though this learning curve.

Topic finings clarity homebrew

Category Mac


Most finings work in 48 hours along with a cold crash of 34-38°F

Super Kleer is a two stage fining product. Meaning two different additions at different times.

Assuming it was properly used I would review your beer recipe for adjuncts that do not clairify well. Oats, wheat, citrus oils etc.

It's still ok to use gelitan and cold crash to try to fine this batch further.

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