It's a matter of distance. The beer in the mug would be maybe 15 cm deep. When the particles fall that distance, the beer is clear. The equivalent distance in the fermenter (top of beer level to sampling point) is usually more than 2 m (200 cm). It takes longer for the particles to fall that far.
Roger Barth, PhD
Professor Emeritus of Chemistry
West Chester University
rbarth@wcupa.eduAuthor of
The Chemistry of Beer, The Science in the Suds, Second Edition. ISBN 978-1-119-78333-0
Mastering Brewing Science: Quality and Production, Second Edition ISBN 978-1-394-20699-5
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