Has anyone had turbidity problems with Crisp Brown or Amber malt? I just kegged my second batch using these malts (Northern English Brown Ale) and neither cleared, even with gelatin finings. The first batch I thought was the yeast (WLP007) but this time I used Danstar Nottingham, two weeks in primary, three weeks at 31deg. The ESB I brewed on the same day was crystal clear and I don't usually have turbidity problems (except a couple of years ago with a bag of Munton's Maris Otter). I will say the first batch did finally clear after about 2 months in the keg (the last gallon), but I'm a little stumped.