Polyclar or polyvinylpolypyrrolidone (abb. PVPP) is a synthetic finning agent used in beer/wine production to remove chill hazes and unwanted phenols mainly in white wine but sometimes in commercial beer (but use is limited by it's hefty price)
Gelatine is a cheaper option for the home brewer and works to give a bright clear beer. The best way to utilise gelatine is to soften it in cold water (1x 5g sachet in pint of water for 5min), then place in saucepan on a gentle flame until it becomes clear. If you heat gelatine over 70 C it becomes de-natured and its clarification properties are reduced/damaged, so be carefull not to overheat it or let it boil. Then pour the mix into the fermentor and chill 2-5 C for three days. Simple.
P.S. Davis brand gelatine is the good and comes in handy 5g sachets (i dont work for them!) and is heaps cheaper than PVPP and gives a bright clear beer - but Polyclar will work as well.
finning... primming??
Gelatine is a cheaper option for the home brewer and works to give a bright clear beer. The best way to utilise gelatine is to soften it in cold water (1x 5g sachet in pint of water for 5min), then place in saucepan on a gentle flame until it becomes clear. If you heat gelatine over 70 C it becomes de-natured and its clarification properties are reduced/damaged, so be carefull not to overheat it or let it boil. Then pour the mix into the fermentor and chill 2-5 C for three days. Simple.
P.S. Davis brand gelatine is the good and comes in handy 5g sachets (i dont work for them!) and is heaps cheaper than PVPP and gives a bright clear beer - but Polyclar will work as well.
To remind yourself how good or bad your beer might be!! The pub in the John Forrest national park is good - a little rustic though, but you can be guaranteed to get home safely, going through Hovea and Parkerville!
P.S. Saw the Targa west on Friday going through the national park... investigating after my arvo kip was destroyed by the sound of the hoons roaring around!
Hi, my brew is nearly finished bubbling, and i have heard of some people using finnings (gelatine). I have no idea on what this does or how it works, so any help would be appreciated. :beer:
MHB:
"Substances (finings) may be added to promote yeast separation at the end of fermentation. However, in some modern systems `powdery' yeasts are employed that stay in suspension until the beer is chilled or until collected by centrifugation."
Anything that stabilizes beer/wine is classified as a fining agent. Check with your lecturer... The quote mentioned is abstract.
No offence, might want to upgrade your cert. from Ghana Commercial Bank -
to a diploma, or masterbrewer, or even a reputable university science degree (if you are game) and then, and only then hold an eductated conversation on fining?
Keeping it real, the original post was for a guy new to brewing wanting to know how to use gelatine as a fining agent and I think that his question has been answered. I dont think he would be to bothered about the pros and cons of definitions about finings and additives or PVPP etc - no disrespect, the man's using kit wort/bottles - not working in a commercial brewery.
iluvbeer...i think if you are bottling beer with secondary ferment occuring in the bottle, finings are a waste of time as you will get sediment occuring as a result of priming the bottle with sugar in the first place - just let the fermentor sit for a few days (3 days will work) in a cool place before priming and bottling - and let nature take it's cause. When carbonated (around 3 weeks if in warm environment), Chill then Decant into large glass or even a jug with one single pour (to avoid agitating sediment) and enjoy.
Thankyou for your help, i will take your advise. I really do appreciate all the help, as i am new to this and dont want to make a silly mistake.
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