Finings or not?

[Waxiz]

Hi.
I am doing my first batch out of the starter kit that i bought from Copper Tun. It's a regular Lager which has been fermenting for about 2w now, since my Hydrometer was broken when i received it and had too order a new one. Did my first reading (yes forgot to take the OG) today and it seems to be done with a reading at 1005. So now i'm at the point to add Finings in the brew and have been reading a bit about it on the forum.

It seems like some people do it and other don't and instead give the beer more time. What are your opinion on this. What is the benefit of using Finings vs waiting? Also read that the minimum time would be 2 days after adding the finings, what will happen (bottle bombs?) if i don't wait long enough?

Any advice you can give a beginner would be very appreciated!

 

[OzPaleAle]

I'm a relative beginner also but I have found Cold Crashing does pretty well for clearing the beer up from yeast and is pretty quick.

 

[pnorkle]

Personally, I always use finings - actually though, the finings you have is most likely just gelatin - works out a lot cheaper if you just by a container from the supermarket. I normally use about a teaspoon for a 23l batch.

Finings is unlikely to cause bottlebombs - they're normally caused by bottling your beer before it's finished fermenting - so with a reading or 1005 you should be right to go. The normal course of action is to take readings a couple of days apart and see if it changes - if not, no problems. Can also be caused by putting too much priming sugar in your bottles.


Cheers.

 

[Waxiz]

Thanks. Yeah i read that it's most likely just gelatin, it came with the kit thou so didn't really have a choice, just got it

Unfortunately i don't have the possibility to cold crash my beer.

 

[Cube]

I use gelatin and then polyclar a week after adding the gelatin while CC'ing. Excellent results. I'd go a step at a time so you get to know the difference ie: just CC, then CC with gelatin and then CC with gelatin and polyclar a week after. Soaking up why it all works is also a good idea so you really know what is going on in the beer. Others may not care why it works but I am one who likes to know whats going on in there when adding stuff and I think it improves my brewing and of course, sounds flash when explaining it to someone trying my beers and they say it's the 'clearest' home brew they have ever seen

 

[Black Devil Dog]

I used to only c.c, but now I c.c and also use gelatin in my kegs for beers that I want to clear up, there are some beers that I want to keep cloudy, so for them I don't bother with anything.

The results I've had with gelatin have been excellent.

 

[carniebrew]

No finings for me. They're for looks, and looks don't bother me for beer. Completely understand why some people choose to, I don't bother. My beers are clear within a few weeks of bottling.

 

[bradsbrew]

No finings for me. They're for looks, and looks don't bother me for beer. Completely understand why some people choose to, I don't bother. My beers are clear within a few weeks of bottling.

Well not really just for looks. You will get a cleaner tasting beer with less yeast in suspension. But if your bottling yes your beers will clear up. If you don't have the ability to cold crash the gelatine will have a limited effect, every tried to get jelly to set by leaving the bowl on the bench.
If its been in the fermenter for 14 days, is sitting at 1005 for a couple of days and the sediment is above the tapline you could bottle it now. But if you are going to leave it a couple of days to recheck gravity you could use it.
Not sure what type of gelatine is in your finings but most are made from pretty gross stuff. I used it for years but I like the results I get from filtering now. I still use it at times though.

Cheers

 

[Black Devil Dog]

If you want a beer to clear up to style, why not use finings?

I've brewed a couple of Kolsch beers and as well as using the necessary ingredients, getting the style right means either filtering or using a fining agent to clear it.

 

[Green-Lobster]

Im always wondering , what does it matter ? is it just for looks ? I bottle into long necks and decant into a jug . I also always rack off and add honey and extra hops ,allowing a week or two for a bit more depth and mellowness . This allows a lot of stuff to settle out and gives me just a bit of sediment to negotiate in the bottle . I generally make Indian pale ale style . none of my beers are clear ,more hazy . Im an extract with a kilo of grain in every 25 litre brewer. bit rough and ready with the 64 degree mark and a certified bag squeezer / rinser .
I like wholemeal bread and consider my method as having some parallels . It tastes good ages well ,and i enjoy my pewter tankard . Still when it goes in a fancy glass jar ,im left wondering should it look clearer and what would that give me ? or strip out ?

 

[carniebrew]

It depends somewhat on the style, but its almost exclusively for looks. Nothing wrong with that mind you, a crystal clear beer is an impressive thing for a home brewer to pour.

For my beers with us-05 I just don't bother any more, I don't even cold crash. I sometimes use Irish moss during the boil, 10-14 days in the fermenter, rack to bulk prime then bottle.

For my weizen styles, no moss, and I roll the bottle before pouring to get all the goodness back into suspension.

Why don't you try finings for yourself, see if you notice any difference in your beers? Mind you hazy is quite normal for ipa's if you're dry hopping.

 

[wbosher]

I use Irish moss in the boil, but that's it. I've found the a good cc for a few days does the trick.

 

[bradsbrew]

It depends somewhat on the style, but its almost exclusively for looks.

Sorry Carnie but I totally disagree with that statement.
I currently have a couple of kegs that came from the same fermenter 1 was filtered the other was just cold crashed, no gelatine. The one that was filtered is a cleaner tasting beer, the malt and hops are more prominent. It's not a big difference, only slight, but the one that was only CC'd still has a slight flavour from the yeast. It is fairly clear, just not as 'bright'. I prefer the one without the yeast notes. Was a neutral dry English yeast. I have had similar results with gelitined beers vs only CC'd beers from the same fermenter.
Having said that I am not a big fan of yeast dominated flavours. Don't get me wrong, I enjoy the characteristics that different yeasts can provide in a finished beer, I just don't like to have the yeast too present in the finish.
Much like when you buy a coopers and the difference you get between rolled and not rolled.
Each to their own though, best way for someone to find what they prefer is trying different methods.

Cheers

 

[carniebrew]

Yep, as I said, try it for yourself. You might notice a difference like Brad has.