Finings. Does Irish moss carry on fining after boil

[stevetk189]

Oops, subject length is limited, I was trying to get the whole question in.

I have ordered Irish Moss for my copper finings and have as yet, haven't ordered anything else for subsequent finings in my bottles.

First question: Is the action of the Irish Moss likely to continue after bottling?

2) Is there a good substitute for isinglass? I'm not vegetarian but many of my brews potential drinkers are.

3) Is it true that cold tea and lemon juice acts as finings?

I'm at least a week away from starting my first full grain brew (stupid work) but the additional finings are the last things I may still have to acquire if need be.

Cheers.

[Befuddler]

No, irish moss won't help to drop the yeast out after fermentation, it just helps the break material coagulate. Most of us dont use any finings after the kettle. They aren't really neccessary for homebrew, just give it a few weeks to clear and your beer will taste better for the extra time.

[Wolfy]

The information here (written by Graham Wheeler) should answer most every question you have about fininings: http://www.practicalbrewing.co.uk/finin ... tml#fining

With time an temperature you can get bright beer without using isinglass, simply brew without it if you're worried about vegos protesting about drinking your beer.

Tanins (which I presume is why you'd use cold tea) and citric acid (which I presume is why you'd use lemon juice) could have a place in brewing, but I don't think they'd be fining agents.

[stevetk189]

Cheers guys, thanks for the pointers. Appreciated!