finings

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metbandit1

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I know this has probably been covered before but where does everyone buy their finings from?
I have spoken to a local brewery who is going to let me borrow a cask to do a 40l batch and try to get brewery quality beer.
But I need to order some finings so I can give it the full treatment!

Cheers.
 
I always use gelatine to fine and get great results.

However, as the ambient temps are dropping here I find that leaving my beer in the garage for 48hrs drops it clear no probs.

K
 
Any reason why you want to fine?

I used to use Gelatine and if I'm in a rush to clear a beer I still do, however, if you leave it a while the yeast will clear down nicely on it own.

The main reason why breweries use finings is so they can get it out to the pubs as quickly as possible (and to help the beer clear after it's journey to the pub)

:cheers:
 
tbh I just want to try and get beer as clear as in a pub while im borrowing this cask. In the same sort of time frame etc as breweries do.
Im trying to work on a recipe to have contract brewed for myself/the wholesale business. Cant do that unless I can replicate what I want on a 1 firkin scale unless I have finings etc.
 
metbandit1 said:
What type would you use?

I think I send you a PM by accident :wha:
:lol:

I just use the Dr Oetker stuff you buy in the supermarket. It works fine but isn't suitable for vegetarians......which is something you should consider if you're planning to go commercial.

K
 
I wont go commercial brewing from my plant ill have it brewed on a bigger scale.
But its best to get it right in testing stages!
How much would you use for 40L of beer?
 
I'm a vegetarian so I wouldnt use gelatine, but I can just about stomach isinglass which is fish. (if I dont think too hard about it). I find that adding it to the fermenting vessel a day before you rack off works best. as a lot of yeast has dropped out before you move it to the barrel/bottle. I personally add a little yeast starter to the racked brew and find that it starts clearing in the bottle after about two days. Buying it ready made from your homebrew shop is probably best for a start as I find it takes about a week to get the dried stuff properly disolved.
 
This is where homebrewers and commercial brewers differ. Commercial brewer`s want to be able to sell their beer asap. Their finings are added to the cask last thing, so by the time it reaches the distribution point (pub), give it a few days and it will settle/clear. Homebrewers have no need to rush the clearing process, let it do its natural thing. It will drop "clear", given time. This time also lets the beer mature/condition.
Vegetarians not drinking beer because it contains issingass (sp) or gelatine, thats your choice....but isnt yeast a living organism too?
Living organism is not the right words
 
I'm a vegan and so far I've never fined my brews - I just leave them to clear naturally over time. I've seen stuff called VegeSet around and suppose it could be used for beers suitable for veggies. Not tried it though...

As for yeast being a living organism - yes it is. A fungi to be precise. Not derived from animal products. To me it's the old "strive to survive causing the least suffering possible" thing and won't stop me enjoying a good pint :drink:
 
But animals are the most tasty of things :(.

This isnt for beer for me to actually sell. But I need to test the recipe outright in the same conditions as a brewery would to replicate the beer before up scaling the batch.
 
If the Good Lord had not intended us to eat animals then why did he make them taste so good?

Although I haven't ever tried fish swim bladder as a primary ingredient. Fish Gut Risotto anyone?
 
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