Fining

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Provided by Guy Bartmess of Rock Bottom Brewing Co.
April 2008

Contents

Raw Materials

1. It’s all about low protein base malt

Where to fine

In Kettle

  • Use of Kettle Finings. Irish moss or k-carrageenan. Will not do anything for trub formation. Will cause better cold break.
  • Helps with colloidal stability. (shelf life)

Fermentation

  • Proper yeast pitching rates of healthy yeast.

During Maturation

1. Gelatin is basically collagen, made from animal tissues (bones)

  • PROS
    • Inexpensive
    • Pre-measured packages
  • CONS
    • Poor for multiple settling

2. Isinglass is derived from tropical fish

  • PROS
    • Reduces foam negative proteins
    • Fridge Stability for 3-5 weeks
    • Resettles multiple times
  • CONS
    • Smelly
    • Not temp stable when hydrated

ISINGLASS Procedures

1. Beer should be cold for a few days before adding isinglass. 32 – 36 F.
2. Mixing ratio should be consistent every time you make it.
3. Add to a secondary conditioning vessel, not your primary fermenter.
4. Works best on the temperature increase, just 2 - 3 degrees is fine.
5. Quantity to add should depend on :

  • Raw materials including hopping rate. (lower importance)
  • Brewing practices
  • Time at cold temperature
  • Cell count and yeast variety (more important)
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