serving keg conditioned beer
Have just started serving my first keg conditioned "real" ale, a nice brown ale in the style of Newcastle Brown. I bulk primed it and then kegged it off and stored it warm for about 10 days and then cold conditioned it for about 2 weeks. I speared the first keg on Thursday (we use 50 litre Sankeys) and the beer came out nice and clear and ruby-brown in colour. When I swapped to a new keg, it came out turbid and brown. I poured through a couple of litres with no change to the appearance. Tastes great, but doesn't look too good.
My question: how long do most people leave their kegs before pouring?