Post Kettle Finings.

[Dave70]

Ever noticed the first thing most people do when you offer up a glass of homebrew is hold it up to the light?
Anyway, I dont normaly bother with finings of any sort as time in the secondary and crash chilling seem to clear it up nicley, but I would like to get my LCBA as - erm - 'bright' as I can. She still looks pretty murky.
So what would you guys recomend, and when to add it, it's a day in the secondary now.

 

[manticle]

I use gelatin and cold conditioning. Seems to work.

 

[Fourstar]

If you have the resources, a long and as cold as you can crash chill for 48-72 hours. if you are kegging, use gelatine at this stage direct to the keg. Otherwise if its going to bottles it may be adventageous to add gelatine 24 hours ito the crash chil, a light stir and chill for another 48 hours at this stage.

Then simply bottle as per normal. if you have to bulk prime you might want to rack top down to another fermenter. If clarity is really a big issue for you and you need them as birhgt as can be, filtration is probably going to be your best/consistant option.

Cheers.

 

[tumi2]

I am also trying to get my LCBA bright and clear as it should be. i used US-05 dry yeast.

I now have my second try at LCBA in the cold chill and i am hoping this one comes out a little clearer than my first attempt which is tasting really nice but has no head, is undercarbonated and is quite murky.

I only made one change between my first and second batch and that is i have cold chilled for longer and added isinglass at the coldest point and left it for a few days after that.

With my first batch i added isinglass in the secondary while it was still at room temp (about 20 degrees). After reading on isinglass i found out that it is best to do it when the beer is as cold as you can get it. For me that is about 7 degrees. So this second batch i added the same amount of isinglass at 7 degrees.

One thing if have noticed with my first batch is that 3 or more days in the fridge without being moved before drinkning clears the beer up more than just a few hours ion the fridge before drinkning. Still not clear though just less murky.

Yesterday i removed my second batch from the fridge to bring it to room temp before bulk carbing and bottling. it does appear to be more clear than my first batch and is also tasting pretty good.

If this does not clear it up then i will probably go for a 2 week cold chilling and some polcar. The other thing i was thinkning of trying is going for a more vigourous boil. Not sure what this does but i have been told it can help clear your wort and remove protiens.

I will bottle my second batch tomorrow night so i will be able to see if it has cleared up ok.

given that i bottle i figure i wont be able to get it too clear since the bulk carb produces more yeast in the bottle.

 

[hazard]

Otherwise if its going to bottles it may be adventageous to add gelatine 24 hours ito the crash chil, a light stir and chill for another 48 hours at this stage.

I normally rack to a secondary fermenter after 2 weeks, and add gelatine, then throw it into the fridge for 1 week conditioning. This is getting beer nice and clear. What is rationale for adding gelatine after beer has been in fridge for 24 hours?

 

[Fourstar]

I normally rack to a secondary fermenter after 2 weeks, and add gelatine, then throw it into the fridge for 1 week conditioning. This is getting beer nice and clear. What is rationale for adding gelatine after beer has been in fridge for 24 hours?

http://www.braukaiser.com/wiki/index.php?t...e_and_fermenter

A fine little description, i dont know the theory behind adding it to cold temperatures however. It may speed up the processes or assist in removing 'chill haze' compounds as outlined. Its noted that tannins are negativly charged and may help to draw down the protiens they bind with to cause chill haze along with the gelatine and yeast. It may also have smoething todo with the formation of trub. I dont know alot on it unfortunatly. I do know it DOES work.