Is there any point adding pectolase to elderberry stout?

[guyb]

Just thought, pectolase in wine is for helping it clear - I am doing elderberry stout this w/e from an edme kit, modified with an addition of muscovado 500g, 454g black tate and lyle treacle and 1lb per gal of elderberries.

In wine I would add pectolsae, but as stout is black,'there doesn't seem a lot of point!

Would I be correct in this assumption?

 

[Moley]

In wine I would add pectolase, but as stout is black, there doesn't seem a lot of point!

I wouldn't argue with that :thumb: