A variety of finings suitable for clearing Beer and Cider.
This fining agent, which is based on an inorganic silicate, assists the action of Isinglass giving an added polish to beer.
It is used at the rate of 40 to 60ml per 25 litres and needs to be dispersed thoroughly in the beer at the end of fermentation.
It is important that auxiliary finings are not mixed with isinglass before being added as this will nullify the fining ability of both products.
Once the first fining agent has been fully dispersed into the beer the second can be added immediately and mixed in.
Bottle size 250ml
A kieselsol finings specially formulated to be added towards the end of the boil to encourage the coagulation of proteins and hence to achieve a 'hot break.'
It can also be used to speed the clarification of fermented beer. In both cases it is used at the rate of 3ml to 5ml per 10 litres of beer.
The product is suitable for vegetarians and vegans. It should be stored in a frost free location.
Brupaks Dried Isinglass Beer Finings - 20g£3.50
Dried Isinglass is effective at removing yeast cells from suspension in beer. It needs to be prepared at least 24 hours before use by blending 1 teaspoon of dried isinglass with 500ml of water until a smooth homogenous blend is achieved. Used at the rate of 250ml of this mixture per 25 litres of beer, any unused prepared finings can be kept in a refrigerator for up to 4 weeks.
This 20g packet is sufficient to clear 400 litres of beer.
Brupaks Isinglass Paste£6.95
Isinglass Paste has the great advantage in that it is much easier to prepare than Dried Isinglass.
It is commonly used in commercial breweries but so far has been largely ignored by craft brewers, possibly because they are unaware if it's existence.
To prepare this fining put 1 litre of water into a large mixing bowl or jug.
Using a hand-held kitchen blender slowly mix in 70g of isinglass paste until fully dispersed.
Add 7 g of citric acid and blend for a few minutes.
Add a further 1 litre of water and blend for a further 10 -15 minutes.
Store unused paste in a tightly sealed container.
Ready mixed isinglass should be refrigerated and used within 4 weeks.
This may sound hard but it is much easier than using dried isinglass!
The prepared isinglass should be used at the rate of 200 - 500ml per 25 litres.
Disperse thoroughly in either the conditioning tank or cask.
Oftern used subsequent to Auxiliary Finings, please see below.
Pack Size: 200g Isinglass Paste and 20g of Citric Acid
Harris Beerbrite Sachet£1.00
This sachet of great finings comes in a dried form sufficient to fine 40 pints.
It needs to be thoroughly mixed into half a cupful of water for 1 minute and stood for 15 minutes before adding to the beer.
Its active ingredients are Silica Hydrogel and Natural Collagen.
Irish Mossfrom £2.40
This is not actually a Moss, and may well not be Irish either! It is in fact extracted from Carragheen, a dried seaweed, and is commonly used as a 'copper fining'. Historically it was added to the coal or wood fired open copper boiling vessel during the last 20 minutes of the boil.
The Irish Moss supplies negatively charged colloids which attract the positively charged proteins, which coagulate and fall out of solution. There is also a residual auxiliary finings effect.
It is used at the rate of 1/2 level teaspoon in each 22.5 litres of beer with this amount being doubled for high gravity beers.
Polycar eliminates chill haze in beer and helps to protect wine against oxidation, keeping it bright and fresh.
To treat 25 litres of beer or wine add 5g of Polyclar to 200ml of freshly boiled water and stir until completely dissolved (a minimum 15 minutes).
Add this to this to the beer or wine two hours before adding the finings.
Protofloc Copper Finingsfrom £3.95
This is a blend of seaweed extracts. It should be used at a rate of 1 level teaspoon per 25 litres of wort and added 15 minutes prior to the end of the boil. It helps to achieve a good coagulation of unstable proteins enabling rapid settling of both hot and cold breaks.
Young's Beer Fining Sachet - Liquid£1.00
Add to the beer after fermentation then stir gently and leave to stand for 2 days before bottling or barrelling. Then allow 2 3 weeks for the beer to carbonate.
The active ingredient in this fining is chitosan which is produced from the shells of crustacea such as lobsters.
Contents 30 grams sufficient to clear 23 litres (5 gallons).