This method is know as cold storing, lagering or cold crashing, and it consists of storing your beer at lower temperatures when fermentation has finished so yeast, tannins and proteins drop to the bottom of your beer.
- Wait till fermentation has finished and then move the beer to the fridge as close to 33F / 1C as possible.
- As chills down, yeast, tannins and proteins drop down in the beer.
- After five days beer should be clear.
IMPORTANT: If you are naturally carbonating your beer, the carbonation process will take longer, perhaps three or four weeks, sometimes even six weeks depending on the beer style.