I've tried searching for this info...there's a couple of similar threads (link Link linky yet another) with essentially the exact same question (how does the use of finings affect the process of yeast washing) ...AFAIK it's never adequately been answered -- lots of pretty valid suppositions/theories, etc. Has anyone actually done it or have any other real info? I had originally posted this on another board, but haven't gotten too many replies yet, so figured I'd put it up here too. Follows is my original post:
My RyePA is taking an inordinate amount of time to clear (which I don't seem to remember happening with this brew and yeast before), so I'm probably going to hit it with some finings. At the same time, I was planning on making this batch my first time trying out yeast washing/harvesting. Can anyone think of any reason why finings would affect this process, or have you had any experience harvesting yeast from a batch that had a fining agent added? I kind of figured the fining material would just settle out quickly with the rest of the trub during the washing process, but I figured someone before me has done this already and might know for sure... Does the fining bind to the yeast too much to make the washing technique work right?
In case it matters to anyone, the yeast is Wyeast 1272, and the fining agent I was planning on using is a combined packet (LiquorKleer) that has both chictosan and kieselsol which are added sequentially.
As an aside, if anyone has any ideas why a beer might not clear as readily as usual, I'd be up for hearing those as well...The only difference between this batch and previous ones of the same recipe is that this one was all grain. I've never had to even consider adding fining agents to a beer before (only used it on mead in the past).
My RyePA is taking an inordinate amount of time to clear (which I don't seem to remember happening with this brew and yeast before), so I'm probably going to hit it with some finings. At the same time, I was planning on making this batch my first time trying out yeast washing/harvesting. Can anyone think of any reason why finings would affect this process, or have you had any experience harvesting yeast from a batch that had a fining agent added? I kind of figured the fining material would just settle out quickly with the rest of the trub during the washing process, but I figured someone before me has done this already and might know for sure... Does the fining bind to the yeast too much to make the washing technique work right?
In case it matters to anyone, the yeast is Wyeast 1272, and the fining agent I was planning on using is a combined packet (LiquorKleer) that has both chictosan and kieselsol which are added sequentially.
As an aside, if anyone has any ideas why a beer might not clear as readily as usual, I'd be up for hearing those as well...The only difference between this batch and previous ones of the same recipe is that this one was all grain. I've never had to even consider adding fining agents to a beer before (only used it on mead in the past).