Clearing Beer: Fining Agents & Filters

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• published: 24 Apr 2012
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In this video I describe some techniques used to achieve clear beer. This can be accomplished using good brewing technique, filtering, or by adding fining agents. NEGATIVE CHARGE: Bentonite (negative charge): type of volcanic ash/clay; added to your brew either before or after fermentation. I see this mostly with wine kits. Kieselsol (negative charge): AKA as silicon dioxide. Commonly paired with chitosan or gelatine Irish moss (negative charge) A type of seaweed Supermoss (negative charge) purified form of Irish Moss Whirlfloc (negative charge) Irish Moss and purified Kappa carrageenan POSITIVE CHARGE Chitosan (positive charge): made from exoskeletons of crustaceans, helps remover of most suspended proteins and solids. Chitosan and Kieselsol are often sold as a set Sparkalloid (positive charge): A brand name product, mix of polysaccharides and diatomaceous earth Gelatine (positive charge): can be applied as a clearing agent pre- and post-fermentation, available in powder or liquid form. Isinglass (positive charge): concentrated collagen usually extracted from the swim bladders of fish, applied before bottling, available in liquid and powder forms. NO CHARGE: Polyclar PVPP (Polyvinylpyrrolidone) (no charge): PVPP is an insoluble synthetic polymer, affects the enzymes that causes oxidation, used with carbon to remove off-flavors, used with Bentonite to help compact the sediment, and can be used to remove polyphenols in beer production and clear beers with stable foam Carbon (activated charcoal) (no charge): Absorptive addition that helps attract off flavors and debris. SOME INFO I FOUND ABOUT WINE FINING AGENTS Casein/Potassium Caseinate (positive charge): This is a gelatine substitute to reduce red wine tannins, and also removes brown colors from oxidized white wine. Egg Whites (positive charge): (has anybody tried this?) available in powdered form, contain a protein called albumen, aids in softening astringent flavors of wine. Pectic enzyme/pectinase (enzyme): used in fruit wines that can develop pectin haze. Metatartaric Acid: supposed to help keep solids suspended in wine so it doesn't accumulate at the bottom of the bottle, this sounds like it isn't a fining agent that will clear the wine but rather something to prevent settling of tannin particles.