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.

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 …

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 …

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?

I bought a Wine Experts Pinot Grigio wine kit and the packet of isinglass is cloudy and has white bits floating around in it. I suspect it is bad. Has anyone seen that before?

If I don't care how clear my wine (from kits) comes out, am I missing out on any other benefits/side effects by not using any isenglass/bentonite/sparkolloid? I've done a few batches without any additives and they've come out pretty clear (I let them sit for a month or so after stabilization).