Recently, I brewed a Belgian Tripel. I was very careful during the brewing process to chill the beer as quickly as possible using my stainless steel wort chiller and cold/ice water. The chill process did take much longer than usual (approximately an hour) but was as fast as I could make it. When I've taken samples of the beer to measure its gravity, the samples have been unusually cloudy. This is decreasing over time, but slowly. I read about White Labs Clarity Ferm and decided it was worth a shot. I should note that this enzyme is supposed to be added at the same time yeast is pitched, not at the 3.5-week fermentation and conditioning mark where I'll be using it. Still, there is evidence to suggest that it will help clarify the beer even when used in a less-than-optimal manner. Chris Colby of the Beer and Wine Journal site did an experiment with Clarity Ferm in 2014, using the manufacturer's directions. He brewed multiple 5-gallon batches of the...