I've got a chocolate stout fermenting at the moment, and I'd like to add finings to this once fermentation is complete. I haven't done this before, so wondering what the best method is? I'll be bottling this beer, I assume I need to add the same amount of brewers sugar to each bottle like I normally would?
I agree with both answers above, but why add finings to a stout? You can get most yeast out of suspension in secondary, with a little chilling. Further clarification can be achieved with finings, but in a stout the results won't be noticeable.
PMV is right on but make sure to let it sit after fining too, don't bottle it right away, let everything settle out before bottling, a week or two should be good.
Do it by batch, much like adding priming sugar.
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