I'm not new to wine making (many, many years) and have been making beer for only a few years, generally gelatin fining with bottle conditioning and having good results. Clear beer, good flavor, head, etc.
I just made a Session IPA, it started at 1.050 and finished at 1.015, within the recommended range. After seeing some posts and videos on line, I decided to try Super Kleer vs Gelatin for fining (use it for wine with great success), on this batch of beer. After two days very little if any change in clarity, but I have a large yeast cake (and probably SK at the bottom of the carboy). I moved it into a refrigerator to cold crash it a bit to see if that would help, alas four days now and no real change in clarity.
I don't know if I screwed something up or not, no Irish Moss or other additive used during the boil. Vigorous boil, quick cool down, very active fermentation.
Can anyone point me in the right direction, need a little help getting though this learning curve.