Fining agents reducing carbonation

[wwright]

I hear about these "magical" fining agents, and they sound great, but it looks like some actually take yeast out of suspension. If I'm bottle conditioning and have no way to force carb, then I need yeast in suspension, correct? For bottle conditioning then, does one have to use a fining agent that doesn't interact with yeast?
If it matters, the beer i'm considering adding it to is a amber ale that has about another week in the fermenter.

 

[Captain Damage]

Finings leave enough yeast in the beer to carbonate.

 

[JimRausch]

wwright:
Good question, but don't worry about it. I cold crash and use gelatin on pretty much all my batches. I bottle and have never had any problems with carbonation. There's plenty of yeast still in there.