The other week I was lucky to be escorted around a small commercial brewery by the head brewer, one of the topics we discussed was fining, and he was surprised that us homebrewers actually boil our finings, he adds his finings at 'flameout' so no boil at all, and lets them sit for 5 mins (iirc) then chills the wort.
Anyone ever heard of this?
I wish i'd asked him what he used! Do breweries use different copper finings to us or are we missing a trick?
Anyone ever heard of this?
I wish i'd asked him what he used! Do breweries use different copper finings to us or are we missing a trick?