Hi Beer God,
Finning added in the fermenter are usually added 4-5 days before bottling or racking the beer to give the fining time to
precipitate yeasts and proteins and keep these out of the finished bottle or keg.
Care must be taken when adding these finings as the large molecules can create an effect called "nucleation"
which releases carbon dioxide stored in the beer, and can lead to a gush of rapid foaming.