I currently have a Belgian Blond in primary that I'm planning of transferring to a secondary vessel in order to dry hop. I usually do a gelatin fining when transferring my beer to the bottleing bucket but this time I thought about doing another fining between the primary and the secondary, I'm hoping that this process will decrease the yeast sediment on the bottom of my bottles. Is there any merit in doing gelatin fining twice (or more for that …

Does using gelatin effect aromatics or flavor appreciably? I was reading this post about using gelatin. I have one keg that I use as a cold conditioning vessel (sort of like secondary), and I was going to try experimenting with gelatin for a few beers to see if I liked the results. Thoughts on the negative, if any, impact of gelatin.

I am thinking about clearing my beer with gelatin. Can I add the gelatin in the already finished and packaged beer in the keg?

How effective will isinglass be to clear beer when I did not use Irish moss when I boiled. I know isinglass charged particles attach to the opposite charged particles produced by the Irish moss. My debate is whether to use cheap gelatin now, or to try out my isinglass. I have never fined before this.

I currently have a batch of mead fermenting and I'm a bit confused about the bottling process for a still mead. I would like to know the steps/process for treating the mead before bottling. Should I add the sodium metabisulfite immediately after fermentation or cold crash first? When should I add the fining gelatin? Should I rack it a number of times before adding the fining? Does the mead have to be degassed before bottling? Would I degas in the …

I have had a couple of cloudy batches recently, both tasted as intended, so no contamination. This has caused me to consider filtration, I have a 100l kit with a pump so could use plate filters or membrane filters etc, as I should have enough power to cope with the pressure drop across the filter. I have also considered using finings, but do not want to add any isinglass to my beers as I have many vegan and vegetarian friends …

This bottle of Mint wine was super clear when bottled. I use Sparkolloid. Six months later it looks like a snow globe. This is happening to several of my batches but not all. Whats going on here ? After some more thought, it seems the batches of wine without sediment where naturally more acidic. I don't know if that helps, but it is a common factor.

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 …

I've got an IPA that just won't seem to clear. I've done the standard cold-crash/gelatin fine, but it's still a bit cloudy. Should I try for it again?

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 …

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, …

The wine kit that I am making uses isinglass for fining and recommends storing the wine at 70 degrees during the process. In the past I've used gelatin in my beers to clear and I know that it works better when stored cold. Does this hold true for isinglass? Or should I still store the recommended 70 degrees?

Does gelatin work for clarifying beer? If so: How much do you use? When do you add it? How do you prepare it? (Do you boil it in water? How much water to dissolve the gelatin?)

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?

My first all-grain batch was, er, a bit hectic. I forgot to add my Whirlfloc tablet in the last ten minutes of the boil. I know I can use isinglass for fining at room temperature, but my brew partner is vegetarian, so that pretty much makes me a vegetarian, too. Can I boil up a Whirlfloc tablet with some water, let it cool, and add it to the beer when I rack to secondary?