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Old 09-06-2008, 03:34 AM   #1
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Default how so i use isinglass?

I ordered some isinglass to use this weekend. It came in a pouch and is kinda jelly like. Do i just dump it in or do i have to mix it with water?

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Old 09-06-2008, 05:33 AM   #2
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Assuming that it works like Whirlfloc and Irish moss, toss it in the boil in the last 15 minutes.

I can't really tell you how much to use. I use Whirlfloc tablets, which is just Irish Moss in compressed tablet form. I use 1/2 the manufacturer's recommended amount, and it works great. They say to use one tablet per five gallons, but I use one per 10.

EDIT: Now that I read up on it, it seems like isinglass is a fining that is used post-fermentation. So forget what I said before. I would guess that you add isinglass (made from fish bladders, mostly Cod these days) to your beer post-fermentation while it is conditioning. I'm not certain about that.

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Old 09-06-2008, 08:23 AM   #3
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You want to use that stuff when you rack to secondary. It works better if you use it after the beer is chilled. It will remove any protein haze well.

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Old 09-06-2008, 01:12 PM   #4
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I use it at the very end of my wines, about a month before I want to bottle. You want to use about 2 ounces per 5 gallons. Isinglass is a positively charged fining agent- it will work to remove negatively charged particles like tannin, phenolics, anthocyanins, yeast, and bacteria. I've never used it in beer (is that what you're using it for?) but it should work just fine. You should have directions on your package.

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Old 09-06-2008, 02:19 PM   #5
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Quote:
Originally Posted by YooperBrew View Post
I use it at the very end of my wines, about a month before I want to bottle. You want to use about 2 ounces per 5 gallons. Isinglass is a positively charged fining agent- it will work to remove negatively charged particles like tannin, phenolics, anthocyanins, yeast, and bacteria. I've never used it in beer (is that what you're using it for?) but it should work just fine. You should have directions on your package.
yah, i am gonna use it in beer, i read about it in the current issue in byo, it says something about mixing it with warm water and all, but teh package i have it just some gel looking stuff. and it has no directions.
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Old 09-06-2008, 07:16 PM   #6
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Isinglass is very difficult to use properly.

Optimally, isinglass is dosed proportionally in line during transfer/racking in the packaging operation, an process homebrewers are very rarely equipped to perform. By adding them to the primary before racking, or racking onto the finings in the secondary, however, good results can be obtained.

A number of factors affect isinglass performance. The dose rate is important; too little and the beer simply does not clear. If isinglass rates are too high the sediment will be fluffy and voluminous. Typical fining rates are between 0.25 and 0.5% of beer volume.

For optimum performance, beer must be fined at the coldest point in the process. If the beer is cooled post-fining, fining performance will be poor, due to formation of chill haze after the fining action has taken place. If the chill haze is present prior to isinglass addition, then it is readily removed by fining.

Yeast count and quality will also affect isinglass performance. Observations have shown that providing yeast counts are maintained within reasonable limits, (0.5-3.0 x 106 cells/ml), satisfactory fining performance is obtained. Very low yeast counts
can result in poorly developed light flocs which are easily disturbed. It should be that noted neither dead yeast cells, wild yeast nor bacteria respond to finings.

Isinglass finings are also sensitive to pH and temperature during storage, but that's only really applicable to your situation if you plan to either use powdered isinglass or store it for a long time.

(Some of the above taken from the Brewers Supply Group website.)

May I presume you're using this product:



If so, I still think you should do the following:

Chill fermented beer to as cold as possible. The colder the better.

Mix the sachet of Isinglass into 500 ml of pre-chilled de-ionized/distilled water or beer. I recommend beer, primarily for the pH issue (isinglass likes a low pH).

Mix with a blender for a few minutes. Do a little mixing at a time then return the the fridge to re-chill. Never let the solution exceed 60°F - this will denature the isinglass!

As a rule of thumb, add 250 ml of the above solution per 50 L of cold beer. Mix very thoroughly with a sanitized stirrer. Don't worry about stirring up the sediment; it'll settle down in a couple of days. You can store the remainder of the solution in the fridge for up to three weeks. If you find your dosage rate is too low to promote good clearing, you can try re-dosing.

Remember that, as a positively-charged fining agent, some haze-inducing particles might be left behind. You'll need another, negatively-charged fining agent for that. But that's another thread!

Cheers,

Bob

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Old 12-01-2011, 10:51 PM   #7
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you guys are over-thinking the isinglass thing... Chill the beer; rack onto 45ml (1.5oz) of Isinglass/6gal; keep it chilled (33F) allow to work for 2 weeks; rack into kegs or bottling bucket; carbonate and enjoy!

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Old 12-04-2011, 11:26 AM   #8
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Old 12-04-2011, 11:45 AM   #9
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This happens far too often. I don't get it, do people not notice the date or think they can actually contribute to a thread that ended 3.25 years ago?

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Old 01-16-2012, 02:38 PM   #10
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Quote:
Originally Posted by Reno_eNVy View Post
This happens far too often. I don't get it, do people not notice the date or think they can actually contribute to a thread that ended 3.25 years ago?
What does it matter... It was already in the database.. would you rather someone start a new thread about the same thing, just to slow the site down some more. ? Any input is good input, no matter if it's a year or 10 years from now, We are here to be helped and to help... Not worry about when a post was.. To the guys above.. thanks for your input, It answered my questions..
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