Clearing, fining etc... before racking to a Corni

[fivetide]

I don't want to use animal finings (cow, fish, shrimp etc..) for reasons that don't really matter.

My first brew is in a KK, and my second is still in the fermenter, but either or both could end up under pressure in a Cornelius keg.

From what I've read, if I do rack to these I want to do it as bright as possible, but especially with the warmer weather coming I'm not convinved they're going to clear in secondary in the shed without a bit of help.

What are my options for aiding clearing in secondary? I've read all the finings threads I can find, and none are definitive without isinglass or similar, apart from one link to a rather expensive two-part veggie finings which I can't find in larger quantities.

Thanks. Sorry for such a dull enquiry!

[delboy]

Auxillary finings i think are made of algae and should be fine for veggies. Not sure they work as well as the animal based products but better than nothing.

http://www.beertech.co.uk/index.php?mai ... cts_id=316

just realised that auxillary finings are really only for protein haze and not for yeast fining.

If you have any outside space you could invest in a second hand fridge, they cost next to nothing (£20-30) and you won't regret having one knocking about in a shed.
Having one will allow you to do all sorts of handy things, chilling the primary to flocculate the yeast, chilling the secondary/corny for the same reason and also for serving chilled beer without a flash chiller, lagering beer (with a few attachments) etc.

Without animal finings this may be the way to go.

PS got that cheque through, ta very much .

[fivetide]

Yeah, I am considering a fridge of some sort. Cheap as you like, as you say. I'd have to run an extension out there on a powerbreaker though.

[bitter_dave]

I've always found that Safale 04 yeast leaves my beer pretty much clear when it leaves the fermenter after a week or so of fermentation. I've only used finings once (gelatine), and I probably didn't need to use them then. Just a suggestion if you can't sort out veggie finings

Edit - it's just occurred to me that I've always used Safale 04 with full mash beers; I can't comment if it leaves kits clear after a week.

[fivetide]

Well just waiting longer is the obvious option, I realise. I've got some Safale in stock, but used 2 x Gervin (22g) in my second brew which might take longer to drop I would imagine.

I read about auxilliary finings, which are usually mentioned as an additional step to traditional finings. Can they be used by themselves then?

Something vegetable or mineral would be ideal and available in a reasonable sized package

*Ah, good news about the cheque. Thanks again (still don't have a tap though).

[delboy]

edited my above post FT
auxillary are only for polishing (removing protein haze )

[ColinKeb]

dont veges use agar instead of gelatine? maybe it will also have a finning effect? someone scientific could answer this maybe

[fivetide]

I'm not sure Colin, I've only seen it mentioned as an extra step in AG brewing much like Irish Moss, but I'm using malt kits (hence this section of the forum depite the offbeat subject).

I also read up about Bentonite, a mineral fining, but it seems like it is only used in wine fermentation, and early on in the process to boot.

[tubby_shaw]

One fining material that I have heard of but not used myself, that would probably pass as a vegetarian option is crushed egg shell
Dry a couple of egg shells in the oven, when cool crush to a fine powder and add to the beer.

[fivetide]

Reeeeaaally?

I'd rather have cloudy than eggy but it sounds like genius.

Just as likely as prawn shells or cow hooves I guess!