Fining agents and bottling

Reads 1207 • Replies 8 • Started Thursday, March 14, 2013 6:58:30 AM CT

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beers 8 º 06:58 Thu 3/14/2013

Are fining agents used to drop out tannins, proteins and yeast okay to use for those of us who bottle and naturally carbonate? Or is it only for those who force carbonate?

I guess it boils down to whether or not it leaves enough yeast in suspension to carbonate a beer.


beers 3438 º places 209 º 07:04 Thu 3/14/2013

Why do you want to fine your beer? Protein will generally drop out on itís own.

beers 8 º 14:53 Thu 3/14/2013

Originally posted by NobleSquirrel
Why do you want to fine your beer? Protein will generally drop out on itís own.

Why not?

beers 3438 º places 209 º 15:29 Thu 3/14/2013

i dont fine any of my beers anymore. just leave them
in the fermenters an extra week then bottle. theyll drop quite bright in two weeks in bottle...

beers 1251 º 18:56 Thu 3/14/2013

Vinnie was on the Sunday session years ago and said he used to add gelatin to the bottling bucket and bottle. I wouldnít add finings if bottling but Vinnie does so it must be cool.

beers 6244 º places 199 º 19:14 Thu 3/14/2013

If you are entering in a comp then you need to clear the beer up if Iím just drinking it a bit of hazy body doesnít bother me. I just brewed a cream ale that I planned to enter in a comp and because I tried a new technique on brew day the C.A. is a bit hazy so Iím curious as well is there a way to clear it in secondary?

beers 2452 º places 182 º 21:11 Thu 3/14/2013

You can always add some yeast back at bottling if you are worried.

04:07 Fri 3/15/2013

I gel beer before bottling all the time and they carb up just fine. Hereís a comparison of 2 beers bottled the same day. One had been gelled 10 days before bottling.

beers 1004 º places 41 º 04:42 Fri 3/15/2013

If you have a way to count yeast cells, then sure. Youíll want to have 500,000 cells/ml at the very least to carbonate. Otherwise, I would say itís kinda risky. And there arenít any finings that will take care of proteins, tannins and yeast. Proteins and tannins will most usually be taken care of by a few days in the secondary at 32 or so. Polycar can take care of nearly all the chill haze if you want to go that route. The yeast is best taken care of with the same 32F and some biofine clear. I like biofine clear, or any other salilic acid based agent, a lot because it is very user friendly, has a long shelf life, is not prone to operator error, itís cheap, and it is vegan-friendly.

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