CLARIFYING BEER
No single product will completely clarify beer.
For CLEAR BEER you must deal with all three sources of cloudiness: Step 1. Add Irish Moss or Whirlfloc to your kettle during the last 10-15 minutes of the boil. This will cause more protein to settle after the boil, before it becomes a problem later on. Step 2. After the beer has finished fermenting (and about 2-3 days before bottling) open the fermentor and stir in a Fining Agent (SuperKleer, Isinglass, or Gelatin) PLUS a dose of Polyclar. Finings precipitate yeast cells and fine suspended particles. Polyclar absorbs tannins & proteins which cause chill haze. It seems odd to stir your beer at this point, because stirring will raise up the sediment. But it is necessary for the finings & Polyclar to do their jobs! Don't worry... the beer will settle again and be much clearer!
Irish Moss
http://www.beersmith.com/blog/2008/12/30/f...g-beer-clarity/ Irish moss is a dried additive derived from seaweed. It is added in the last 10-15 minutes of the boil to aid in coagulation and precipitation of proteins during the cold break. Approximately 1 tsp is needed per 5 gallons of wort. Irish moss does a great job reducing protein haze in the finished beer, and you can actually see clumps of protein form and drop out at the end of the boil.
Whirlfloc, like Irish moss, is derived from seaweed, but also includes additional purified carrageenan, which is the active ingredient in Irish Moss. One tablet is added per 5 gallons of wort during the last 10 minutes of the boil. Whirlfloc does a great job precipitating proteins at boil end.
Chillguard is a silica gel that is used in the fermenter a few days before racking or bottling. To use chillguard, dissolve tsp into cup of hot, but not boiling water and gently mix it into 5 gallons of beer. Chilguard is primarily effective in precipitating proteins.
Gelatin Common unflavored clear gelatin can be purchased from the local grocery store and is effective in reducing both proteins and polyphenols. Add 1 tsp of unflavored gelatin to a cup of hot, but not boiling water and gently mix it into your fermenter. Again, wait a few days before bottling or racking to allow the gelatin to clear the beer.
Isinglass is also a collagen based additive derived from fish bladders. Used primarily by commercial brewers, isinglass is effective against all three major barriers to clarity: yeast, proteins and polyphenols. Isinglass in its pure form must be mixed with an organic acid before use, but many types of isinglass sold for homebrewer use are so called "instant" variants that come premixed with the acid needed for preparation. Be sure to follow the directions that came with your isinglass. Typical application rates are tsp mixed with 1 cup of hot water per 5 gallons of beer, and allow 4-5 days before racking or bottling.
Polyclar is an additive that consists of powdered PVPP plastic. The plastic is positively charged and very effective at removing polyphenols from finished beer. Polyclar is added in the fermenter at the rate of 2 tablespoons per 5 gallons. Again, the polyclar is usually mixed in a cup of warm water first and then gently mixed into the fermenter. Allow 4-5 days for the polyclar to work before bottling or racking.
The fining agents above are the ones most commonly used by homebrewers.
Note that often it is best to use a combination of techniques if you want to attack cloudiness caused by proteins, yeasts, and polyphenols all at once. I personally use Irish Moss on any beer style where clarity is important, and then use some judgement as to whether to add additional finings at bottling based on the state of the beer at that point. Naturally you don't want to discount other methods such as rapidly chilling wort, choosing high flocculation yeast and cold storing your finished beer.
GRANDMA'S TECHNIQUE Use a glass jar, and fill it with a cup or cup-and-a-half of tap water. Not hot or warm or cold.... just cool. About 70-80 degrees. Put 1-3 teaspoons of gelatin in there and let it sit for 20 minutes. Swirl it up good (it will be cloudy) and pop it into the microwave. Set it for about a minute, but you need to watch it and take it out as soon as it's clear. The glass will be warm. Don't hold it at 75C for any length of time. Just dump the gelatine in, stir to dissolve and then throw the whole lot into your chilled beer.
As in, the same steps and chill are fine?
