1. Use high-quality malt: High-quality malt contains fewer proteins that can cause haze and improve head retention.
2. Use fining agents: Fining agents such as gelatin, isinglass, and Irish moss can help clarify beer by removing suspended particles.
3. Cold crash: After fermentation, cool the beer to near-freezing temperatures for a few days to help the yeast and other particles settle to the bottom of the fermenter.