brewzombie
Well-Known Member
I would love some recommendations on adding fining agents to remove tannins in beer that is bottle carbonated/conditioned. I waded through previous posts on this topic, but didn't find a clear answer.
(1) Which fining agent is best for this purpose? Obviously, I don't want to remove all the yeast since I'll need it for carbonating. My LHBS provides the following fining agents:
- Bentonite
- Gelatin
- Isinglass (liquid)
- Sparkolloid
(2) If the beer is eventually bottle carbonated/conditioned, is it better to add it to the secondary (before/after/with dry-hops), or to bottling bucket with sugar before bottling? I should mention that I have no means to chill the secondary. My thought was to add it to the bottling bucket, carb at room temp for 3 weeks and then transfer the bottles to the fridge for a few days to clarify.
Thoughts?
(1) Which fining agent is best for this purpose? Obviously, I don't want to remove all the yeast since I'll need it for carbonating. My LHBS provides the following fining agents:
- Bentonite
- Gelatin
- Isinglass (liquid)
- Sparkolloid
(2) If the beer is eventually bottle carbonated/conditioned, is it better to add it to the secondary (before/after/with dry-hops), or to bottling bucket with sugar before bottling? I should mention that I have no means to chill the secondary. My thought was to add it to the bottling bucket, carb at room temp for 3 weeks and then transfer the bottles to the fridge for a few days to clarify.
Thoughts?