Finings (Again!)

[markp]

Hi,

If you will excuse the pun, would someone be kind enough to clarify (get it? :rofl: ) the following points on finings?

I apologise if the information has already been posted, but it does seem rather fragmented and as usual my head is spinning with the various takes I have read.

So:
Copper Finings.....these are fining agents added to the last part of the boil. Such as Irish moss, protofloc and whirlfloc.

What are auxillary finings?
What are finings?
Are finings different to auxillary finings?

The other thing I can't seem to get clear in my head is the use of finings and the conditioning of the beer.
I keep reading that if I use finings that it will be detrimental to the conditioning of the beer - i.e. the finings remove so much of the yeast that there is nothing left to ferment the priming sugars.

I'm confused (again :lol: ).
My aim is to try and produce nicely carbonated, bottle conditioned beer with a minimum of sediment.

Thanks is advance.

 

[Wez]

Hi,

If you will excuse the pun, would someone be kind enough to clarify (get it? :rofl: ) the following points on finings?

I apologise if the information has already been posted, but it does seem rather fragmented and as usual my head is spinning with the various takes I have read.

So:
Copper Finings.....these are fining agents added to the last part of the boil. Such as Irish moss, protofloc and whirlfloc.

Yep :thumb:

What are auxillary finings?

Aux Finings are finings which are added after fermentation, they attact protein particles and will help avoid a protein haze or chill haze. They should be added 48 hrs before you add Issinglass (type) finings (which attracts yeast particles) the reason they should be added seperately is Aux finings and Issinglass have oppostite charges (I forget which is +ve and which is -ve but basically it's believed that they cancel each other out)

What are finings?
Are finings different to auxillary finings?

Hope the above answer clears this one up too.

The other thing I can't seem to get clear in my head is the use of finings and the conditioning of the beer.
I keep reading that if I use finings that it will be detrimental to the conditioning of the beer - i.e. the finings remove so much of the yeast that there is nothing left to ferment the priming sugars.

I'm confused (again :lol: ).
My aim is to try and produce nicely carbonated, bottle conditioned beer with a minimum of sediment.

Thanks is advance.

I've added issinglass finings to a fermenter, added priming sugars to each bottle, bottled and it's worked well.

Once the beer is carbonated, it's carbonated. The issinglass sinks, feel free to agitate each bottle a little to re-suspend the finings.

:thumb:

 

[markp]

Great stuff Wez, thanks :thumb:

 

[Aleman]

Like mark I am for as little sediment in the bottle . . . and have no problem waiting for the beer to carbonate ( I usually only bottle 9L out of an 86L batch ) . . . Ideally you are aiming for a paint thin layer of yeast on the bottom of the bottle that should stick like paint as well. . . . I fine my ales in the primary, using both Aux and Isinglass (A couple of days apart) as well as crash cooling . . . I then transfer the 9L to a baby corny syphoning from the top of the beer (Well a couple of inches from under the surface) so that I get clear beer to bottle. The corny has already had priming sugar added to it, and its a simple matter then to bottle as many bottles as I need.

 

[evanvine]

In my slap dash non-scientific brewing ways I add 2 tsps of Irish moss 30 mins before the end of boil and then 1 sachet of Gelatine after kegging.
Beer is normally star bright after 24hrs.
If I’m going to bottle I do it from the keg when it’s cleared.

 

[markp]

I appreciate your responses chaps, thank you.

I already use Whirlfloc during the last 10 minutes of the boil.

From what you have posted then Aleman, I should do the majority of the fining in my primary fermenter (or secondary, if I rack to a secondary).
I feel my best route would be to use gelatine for this and then after 24/48 hours transfer the beer in to bottles.....please could someone just confirm there will still be enough yeast for carbonation. It will take a little longer I suppose with much less yeast there??

evanvine.....I am assuming from your post that if you keg the beer with the intention of then bottling it, you are priming in the bottle??
If not, then how do you tansfer carbonated beer from keg to bottle?

Thanks again fellows

 

[evanvine]

No you're wrong, my primary intention is not to bottle.
There are however circumstances where I do some times need a few bottles and then I just add 1/4 tsp per bottle and fill from my keg.
After a couple of weeks there is enough fizz to make it audible when you open.