Wine finings in beer?

I recently did a batch of skeeter pee and have a bunch of the finings left over. They made the skeeter pee really clear and I was wondering if there was any ill effect if you used them on beer as opposed to cold crashing. I used kmeta and sorbate. I'm also guessing that it would eliminate the possibility of carbonating in the bottle with priming sugar. Has any one tried this?

 

.

 

Sorry I forgot to write sparkolloid too. I thought that sparkolloid was the inhibitor and the kmeta and sorbate were finings. I just had them mixed up. So can you use sparkolloid to clarify beer?

 

Thank you for clarifying that earlier because I have found other threads about sparkolloid previously posted. It can be used in your secondary fermenter. But I couldn't find a clear answer if it affects bottling?

 

I used SuperKleer KC (a 2 stage fining process that uses kieselsol and chitosan) on a RyePA once that just wasn't clearing, and it bottle carbed just fine...I think even the most aggressive finings won't completely drop yeast out of solution, and if you're still worried, you can always just "accidentally" hit the yeast bed with your siphon for a second and pick up a bit of yeast into your bottling bucket. It doesn't take much yeast to bottle carb your beer...

 

Thanks.