Clearing and filtering beer
Cloudy beer tastes fine, but clear beer looks better. Time and cold do most of the work, and filtering is optional.
Why beer is cloudy
Haze comes from suspended yeast, and from proteins and polyphenols that join together when the beer is cold (chill haze). Wheat beers and some IPAs are cloudy on purpose.
Time and cold
Most homebrew clears by itself if left in a cold place for a week or two. This is called cold crashing: drop the fermenter to 1 to 4 C after fermentation ends and the yeast settles.
Fining agents
Whirlfloc or Irish moss tablets in the last 10 minutes of the boil help proteins settle out. Gelatin or isinglass added to the cold beer pulls out yeast. Check whether your fining agent is vegan if that matters to you.
Filtering
A filter with pads or cartridges makes beer bright. It also strips some flavour and needs oxygen-free transfers to avoid staling. Most home brewers who keg use a filter only for a final polish.
Racking off the sediment
Siphon the beer away from the yeast cake into a clean vessel or straight into the keg. Keep the tube just above the sediment and do not splash.