Finings

[Gobhoblin]

I got a Brupaks Almondbury Old kit at the weekend. Now, I've done a few kits over the last year or so and have never used finings. The chap in my LHBS suggested I use them for this kit. I'm intending on bottling half and the rest will be kept in a pressure barrel. So, what do I do with the finings? Put it all in the FV, then bottle and keg or bottle half and then just add them to the keg? He did say I shouldn't really need them for the bottled stuff. Would there be any effect on secondary fermentation in the bottle if it was cleared in the FV, ie. after clearing, then batch priming, bottling and kegging would it still carbonate due to the finings doing their work and having no/little yeast to work on the sugars?
Bit confused!

 

[PD]

you only need to use finings if your either impatient or the beer refuses to clear on its own.
Give it a few weeks rest after fermentation and it should clear itself.
If not add the finings to the brew leave it a couple of days in a cool place, rack it off then bottle/keg it or whatever

 

[mike77]

you only need to use finings if your either impatient

I'm impatient so have added finings (gelatin) to my last couple of brews with good effect. My process is to ferment for a week then move the beer from the primary to the secondary and at the same time add the gelatin. Then the next day rack the beer to a corny and stick it in the fridge where I try to leave it for another week if I can wait that long.

 

[Gobhoblin]

you only need to use finings if your either impatient or the beer refuses to clear on its own.
Give it a few weeks rest after fermentation and it should clear itself.
If not add the finings to the brew leave it a couple of days in a cool place, rack it off then bottle/keg it or whatever

....and then prime as normal, yes?

 

[PD]

yes

 

[Gobhoblin]

yes[/quote

Thank you.

 

[markmark]

My understanding is that finings don't 'kill' yeast. They are an aid to flocculation and the yeast will continue to work as they are drawn down in to a sediment.
Look at how breweries use them......beer is casked at a point or two above terminal gravity (or with added fermentables) along with the finings (and usually an adjuct). The suspended yeast will ferment the sugars to give condition to the beer whilst the flocs form and sink to the bottom to give the bright beer we expect through the pump.

 

[Gobhoblin]

My understanding is that finings don't 'kill' yeast. They are an aid to flocculation and the yeast will continue to work as they are drawn down in to a sediment.
Look at how breweries use them......beer is casked at a point or two above terminal gravity (or with added fermentables) along with the finings (and usually an adjuct). The suspended yeast will ferment the sugars to give condition to the beer whilst the flocs form and sink to the bottom to give the bright beer we expect through the pump.

Perfect, that's all I needed to know.

Thanks.