It's been a long time since I did it, but if I recall, it worked pretty
good...

I think what I did was right after I siphoned the beer from the
fermenting bin to the "settling" bin, I made up about 1 or 2 cups of
warm water and clear gelatin (like clear Jello) and poured it in and
vigorously stirred it around. Seems the yeast would stick to the
gelatin and then gelatin would sink to the bottom. Then I think I let
it all sit in the settling bin for a few days before bottling. I'm sure
there is a reference to it in one of my brewing books, so I'll take a
look and see if I can find it.

Scott


wrote:
> I'm brewing a pale ale using light malt extract, hops (fuggles) and
> crystal malt. I keg it. It tastes great and retains the head but it's
> very slow to clear. Does anyone have any suggestions?
>
> KEVIN
>