beer finings

[Brycey]

Hi guys
Just waiting on my equipment to start my first brew.I purchased a couple of sachets of beer finning, but after reading through lots of posts on the forum i have'nt seen any mention of them.Are they required and at which stage should they be added.Or have i just wasted a few quid! Any advice would be much appreciated.

Thanks
Brycey

 

[winelight]

Never used them but they must have a use or why would they exist... hopefully someone who knows what they're talking about will come and advise! This was covered recently... see if I can find the topic... OK I can find a few topics where people asked the question before, but it never seems to get answered...

 

[Brycey]

Cheers winelight
I think i'll just leave them out first time round till i know a bit more about them

Regards
Brycey

 

[Stihler]

When I have used finings I added them to the beer immediately after it was transferred to the secondary fermenter.

I then allowed them to act upon the beer for at least three days prior to bottling/kegging.

Well, actually the time between the addition of finings and bottling/kegging was usually a week. This is simply a matter of convenience and has nothing to do with how long it takes the finings to work; I simply like to do beer things on weekends when I am not rushed.

I hope this helps.

- Scott

 

[Brycey]

Thanks Scott

Good to know,but i think i'll just let the brew do it's own thing this time round,i don't have second FV just now.

Regards
Brycey

 

[coldlager]

I used irish moss for last 15 mins of boil if making a pale beer. It just makes all the proteins glue together more so that there are less fine particdles floating around the fermenter.

Not really necessary for most beers using clear bottles or making a larger or realy pale ale.