Please pass on your secrets to that lovely clear Beer! Are you filtering it because you force carb in kegs?
It’s actually much easier than that. It’s all about patience.
I use an immersion chiller and Whirlfloc tabs added 15 mins before flameout. Once it is off the heat, I cool it with the immersion chiller until it is as low as I can get it to go using groundwater. I try to stir it every few minutes. It usually takes almost an hour. Note, as soon as I get the tubing I need I will be able to cool it down even further using an ice water recirc.
But I digress.
Once I have it as cool as I can get it I give it a huge stir, running the swirling beer right to the edge of the pot. From there, I lid it and let it is for a full hour. Yes, an hour.
At the end of that hour all of the hot and cold break along with all of the trub will have settled into a compact layer in the pot. Toss the first pint during run off and that’s the way it looks.
I admit, waiting that full hour is a PITA. The results are worth it.
Cheers,
knewshound