Can you use bentonite before fermentation, or must it be used after fermentation? This source says you can use it before pitching yeast. https://winemakersacademy.com/bentonite-clarify-wine/ Some kit manufacturers (such as Winexpert) have you add bentonite in the very beginning of the wine making process, right before the yeast. That is so the bentonite will start clarifying the wine as it’s fermented. This is one of the only fining/clearing agents that can be added pre-fermentation. It sits on the bottom of the …

Chitosan (typically combined with kieselsol aka silicasol aka colloidal silica - think "Turbo Clear" and similar home distilling products) is an effective fining agent for sugar washes, wines, ciders and what not. It flocks out yeast from a sugar wash like nobody's business and doesn't need to bind to the tannins found in beers and wines (as opposed to, say, gelatin) which makes it eminently suitable for sugar washes. Chitosan is produced cheaply from waste products of the fish industry, …

In this question defining cold crashing, there is some discussion of ramping the temperature down slowly over a long time, but then says quicker cold crashing is possible if the beer has already completed fermentation. In this question, I'd like to explore an appropriate, quick, and effective cold crash technique on an ale that's had plenty of time to ferment and "clean-up". And for this example, the purpose of cold crashing is primarily for settling. Given the carboy is in …

What is cold crashing? When is it done? How long does it take? Best temperature to make it happen?

Can you use bentonite and Sparkaloid to clarify at the same time? Can they be used in the primary fermentation bucket or must they be used after racking? How long does each require to work?

I am not a vegetarian, but due to the diverse group of people which do or might consume my beer, I like to keep out any ingredients that might be derived from animals. I recently started using whirlfloc tablets to help with clarity. Are these considered to be vegetarian friendly? Could they also be considered vegan friendly?

I’ve never used a clarifier when I brew. However a friend used one of those Mangrove Jack kit packs for his first time. I noticed it comes with a packet of beer clarifier. On inspection I noted this seems to be no more than gelatine(?). Essentially 5g (18oz) per 23L (6gal). Does that really work?

I would like to know, the easiest way to clarify my beer. To avoid chill Haze if there's a way to avoid that. Any and all help be greatly appreciated.

I am aware that esters in finished beer are usually caused by high temperatures during fermentation. This fact is not confusing to me and needs no elaboration. What has me confused is this article that another user posted recently in the comments section of this question. The article had he and I very confused.It basically says that an increase in fermentation temperature will actually decrease ethyl acetate production and lower temps actually encourage ethyl acetate production. It even sites a …

Some brewers use Bentonite clay as a way to clarify their product, after the fermentation is done. It seems that proteins do not pass through, making for a cleaner beverage. I wonder if this also has other effects on the final product, and if it does affect it, how: nose? aspect? foam? head retention? does it change anything with the use of hops during dry hoping? Also, given the fact that proteins do not pass, what's the effect on yeast? …

TL;DR How can I tell what this cloudiness in my wort is? will it cause off flavors? if so, how do I get rid of it? and most importantly, if this is a problem, how can I prevent this from happening next time? Ran my first all-grain mash about a week ago, 5 Gallon Saison. I've heard to look out for cloudy wort and the many reasons it may be cloudy. I'm not too concerned with a cloudy brew as …

I have 2 one gallon batches of cider that have been fermenting away nicely for a month. They are Motts 100% natural cider with no preservatives. I used Nottingham, hoping to get a little residual sweetness. They have cleared a lot, but they are not crystal clear. Normally, I would just let them sit for a couple of months, and they would be fine. But now, I want to carbonate them and serve them at thanksgiving. One is going to …

After secondary fermentation, when I rack, add the stabilizers, and degas, I've been told it's best to top-off with additional wine (commercial or left-over from an old batch) to minimize the surface area exposed to air (basically topping up to the neck of the carboy). What considerations do I need to keep in mind? Will any commercial white/red work for a batch of white/red? For a concrete example, I'm doing a Sauvignon Blanc right now, and don't have any left-over …

I'm thinking of cold crashing my current brew, but I am not comfortable with the idea of allowing sanitizer to be sucked in, and I'm not happy with foil I have heard that maybe there are micro foam bungs or some sort of filter, but struggling to find such a thing on the googles. Does anyone use these things? Know what they are called so I can find them?

The Question Will cold crashing after a beer is bottled (and waited 2 weeks for the carbonation) give you the same clarity as doing it in the fermenter prior to bottling (assuming you pour your beer carefully given the extra sediment that will exist)? Are there different rules to follow if you bottle cold crash vs fermenter cold crash? The Background: I brewed an Irish Ale. Everything turned out great except I wish I tried cold crashing it prior to …

Brewing a fat tire clone, forgot to add whirfloc tablet / irish moss... I'm 5 days into primary fermentation. What would everyone recommend? Add something, skip it, ??? Thanks

I'm using Protafloc Copper Finings for clearing the brew from proteins by adding it to the boil 15 minutes before the end of it. The product's made from red seaweed (Eucheuma Cottonii): http://www.brupaks.com/protafloc.htm. According to what it says on the package, best before date of this product expires next month. I've read that a similar product - Irish Moss - almost never expires (Does Irish Moss expire?) How is it with Protafloc - should I worry about that expiry date, …

I have a gose fermenting now that should be ready to bottle this weekend. My homebrewing setup is very new (I've only been doing it for about 3 months), so I don't have temperature control during fermentation. However, my basement is very cold this time of year (40-50°F). I'm considering moving the fermenter (plastic bucket type) from my kitchen down to the basement for a few days in the hope that the lower temperature will improve the clarity of the …

I'm attempting to brew a wide variety of beers (both 2.5 & 5 gallon batches depending on style) in a shortish time span in order to serve at a family reunion in the summer, and now it looks like I may have fallen victim to my own poor planning. In order to keep up the brew schedule I had planned for this spring, I need to either free up my one and only 3G carboy, or convert the recipes that …

The all-grain saga continues. I boosted the SG to 1.070 from the OG of 1.030 with cane sugar. 10 days later, the fermentation seems to have stopped and the gravity is 1.040. As mentioned before, the collected wort was very cloudy and I wonder if the specific gravity of the original wort was effected by the suspended solids so that my actual sugar extraction during the mashing process was not as great as indicated by the hydrometer. So, I am …