Do you use finings?

[dizzyredblack]

Hi

Do people tend to use finings as a matter of course, or only when things seem to be going slowly, or not at all?

 

[Northern Brewer]

I stopped using finings after fermentation a while ago, I haven't needed them. However my last brew was quite cloudy and then I looked on the side and saw the Irish moss still in its pot , so to try and rescue this brew I've put some finings in, I shall find out later today if this is an 80 litre basket case or if it will clear. Its a pale but stronger Christmas ale, as I will be serving it to friends I want it to sparkle, it is surprising how people forget your good brews and remember the dodgy ones!

 

[Brewtrog]

The only time I've bothered with finings outside of kits is when my dad got me finings as well as yeast once (I didn't ask for the finings but I wasn't going to complain). To be fair when I used them it was on a wine that just would not clear. In general I've found that finings aren't needed for most wines.

 

[tonyhibbett]

I have found that red wines clear naturally within a matter of days if moved to somewhere very cool, but white wines often need fining and even filtering. Finings which include gelatine strip out tannin, which can make a harsh young wine more drinkable, but compromise it's chances of improving in the long term. Much depends on the ingredients and the conditions of production.
In commercial production, all these sanitising processes are ritually applied for export into the mass market, the local peasants employed may be given free, sub standard muck, (which I have sampled), while the producers keep special reserve stock which never hits the open market, unless there is an exceptional vintage, in which the stuff is held back and then sold for astronomical prices.