Fining agents

Cause of haze, cloudness

• tannins: barley grain husk
• proteins: dark grain and non-barley grains(oat, wheat, flaked barley)
• yeast: too many strains, before precipitate

Case and how to fix

unsettled yeast

• enough time for secondary ferment
• forced carbonation because priming sugar increase yeast
• repitch yeast with high flocculation(Wyeast 1099 Whitbread Ale)

chill haze(from protein, polyphenols)

• use protein rest when mashing
• lager enough time

starches(from poor mashing, sparging technique)

• watch mash temperature
• do not disturb grain bed during sparging

Fining agents

Irish moss

• effective to chill haze
• 5ml(1tsp)/5gal 
• last 10~20min of the boiling

Whirlfloc tablets

• 1tablet/5gal
• last 10min of the boil

Child guard

• 2.5ml+1/2 cup of hot water/5gal
• into fermenter a few days before bottling

Gelatin/Isinglass

• 5ml+1cup of hot water/5gal
• into fermenter 4~5 days before bottling

Polycar,Betonite (good for fixing chill haze)/Sparkolloid(good for fixing yeast)

• 30ml(2 table spoon)+1cup of warm water/5gal  
• into fermenter 4~5 days before bottling

Other clarfying tips

• select low protein grains(eg. 2 row pale malt, pale malt extract)
• cool wort quickly: in less than 15mins/5gal
• yeast with high flocculation
• cold store(lager) *note: when naturally carbonating, wait until fully carbonated than largering 

source

http://beersmith.com/blog/2008/12/30/fining-agents-improving-beer-clarity/
http://beersmith.com/blog/2008/03/26/6-tips-for-crystal-clear-home-brewed-beer/
http://www.picobrewery.com/askarchive/clarifiers.htm