Fining agents and bottling

Reads 1298 • Replies 8 • Started Thursday, March 14, 2013 6:58:30 AM CT

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beers 34 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 3439 º places 209 º 07:04 Thu 3/14/2013

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

beers 34 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 it’s own.

Why not?

beers 3439 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 wouldn’t add finings if bottling but Vinnie does so it must be cool.

beers 6343 º places 200 º 19:14 Thu 3/14/2013

If you are entering in a comp then you need to clear the beer up if I’m just drinking it a bit of hazy body doesn’t 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 I’m curious as well is there a way to clear it in secondary?

beers 2585 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. Here’s 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. You’ll want to have 500,000 cells/ml at the very least to carbonate. Otherwise, I would say it’s kinda risky. And there aren’t 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, it’s cheap, and it is vegan-friendly.

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