I am using some turbo klar and a white foam is appearing after adding the A packet. I left the turbo klar in a cold room over winter so it probably froze and thawed multiple times. Is the turbo klar ruined? (Wasn't sure how to tag it...)

I plan to fine my beer in the keg with gelatine. I read that there will be some trub that sinks to the bottom and will come out in the first few pints. Is this "trubbie" beer drinkable/representative of the rest of the keg?

I'm doing a series of smash beers all using the same yeast same temp same grain. I'm noticing a big variation in flocculation on the current batch (forgot the Irish moss oops) WLP001 by the way. Im assuming I'm going to get a bunch of "DUH" comments but I have always used the Irish moss to coagulate the trub in the kettle for clarity never thinking of it going on to the ferment and conditioning, anybody know?

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, …

A friend has suggested eggwhite as a fining for a beer brew. Is he pulling my leg? I'd like to know if anyone else has tried it before I find out either way!

I am taking the opportunity to use the current situation to get brewing again. I'm only using kits at the moment, but plan to move to next stages soon. I currently have a Festival kit of Old Suffolk ale in primary and will be bottling early next week. I'd like to remove as much of the trub from the bottles as possible, and will probably use finings in the secondary before adding the priming sugar and bottling. My question is …

I have been doing mead for a few years on-and-off now, and have a few 25L batches that finished a 3 week primary and 3 week secondary ferment. There is still a tiny bit of bubbling inside, and I was going to rack it off the bentonite to a tertiary carboy to let any residual bentonite settle to the bottom again before bottling. In the past, when I add bentonite to the must, it only takes about an hour for …

I've successfully fined my last several batches using gelatin, added while the beer is still at room temperature, then promptly refrigerated. I fill two half-barrel (48 l) Sankey kegs at a time, and use a chain hoist to lower them into the kegerator. Now that it's cold outside (freezing rain here, in fact), I'm wondering if I could get ahead by fining and kegging another couple of batches and chilling them in Nature's own refrigerator. But transferring them to the …

i have beer that won't clear itself. Gelatin and isinglass is not vegan. Activated charcoal can create off-flavors. Can diatomaceous earth be used? Probably, like activated charcoal, I would need pretty much of it, and stir it well, if gently, for it to absorb haze. In the other hand, it's mostly silica. Flavorless and tasteless. Or am I missing something?

For one I have read that if after the yeast is settled and the yeast is stirred up (for whatever reason) then gelatin will not help dropping the yeast out while isinglass will. Also I've read the complete opposite. Which one is true? Of course as I've read both I'd expect a good source for the claim. Are there other differences between them? More than ethic/religious aspect of sourcing the collagen (I assume that pig gelatin is not kosher for …

I have added the clearing agent to my brew...on the 22nd of December. But, just pulled a sample to check numbers before bottling...and its still a little milky. Is this normal? Will it clear up the longer it stands? Does it become clearer after bottling and carbonation? Is this a problem? The numbers on the hydrometer haven't dropped to 1000 as per the instructions. But, I was told by a homebrew shop owner that it doesn't matter as long as …

I'm not new to wine making (many, many years) and have been making beer for only a few years, generally gelatin fining with bottle conditioning and having good results. Clear beer, good flavor, head, etc. I just made a Session IPA, it started at 1.050 and finished at 1.015, within the recommended range. After seeing some posts and videos on line, I decided to try Super Kleer vs Gelatin for fining (use it for wine with great success), on this …

This is my first time trying brewing... Its pretty cold atm, and I kept the fermenter on the heating-pad pretty much all the time, wrapped in a towel. Temps were pretty stable around 20.5~21.9. Now that I added my gelatin based finings - am I correct in thinking I need to turn off the heat and let it cool down for the finings to work? Thanks!

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 …

My first cider has just gotten to 1.000 gravity on my hydrometer, and i plan on bottling it tomorrow, but i have just done a test to see how it looks, and even in a narrow container, it is pretty opaque, like i had poured red wax into the container... The kit i used did not come with finings and claims not to need them. Should i use them/do i need them, to clear up the brew and make it …

Background: My wife drinks cider like a fish drinks water and buying cider at the store was leaving me pretty much broke. The LHBS turned us on to the idea of making our own a couple years ago so we gave it a whirl. Preservative-free apple juice and a Wyeast Cider smack pack yields a decent dry cider that is super easy to make. The best part about it is that she will drink it without much fussing (She is …

I recently made a batch of red wine but because the wine was too sweet I restarted the fermentation as I was advised. Of course I will need to de-gas the wine again, do I also need to use finings again to clear the wine?

This year my goal is to improve the clarity of my bottle conditioned beer. I intend to do this by: At the end of the fermentation, adding finings (Isinglass) to the brew barrel, followed by; Putting my brew barrel in the fridge for 2 days. Should I be concerned that this will be too effective and remove all the yeast from the beer, thereby resulting in under carbonated or even flat beer? Or will I just need to leave the …

I have been brewing for a while, and have made IMO, very tasty, refreshing IPA's. However, using only gelatin as a fining agent (don't like possible Irish Moss issues, no access to chilling a batch in the warmer seasons), my beer has a degree of cloudiness. Friends are somewhat put off by this issue, but generally like the beer. What would be the result if I could produce a "clear beer"? Better taste? More stabilization of quality over life of …

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, …