Any chance of priming after clearing with isinglass?

[GabrielKnight]

I'm imagining it's no longer possible because the yeast has cleared but hoping maybe someone has tried and managed to prime successfully? Perhaps there is enough microscopic 'essence of yeast' still in there somewhere?!

[mrlard]

yeah it will be fine

[GabrielKnight]

Based on what?

[lovelldr]

Based on what?

I'm guessing that there will likely still be enough yeast in the beer to eat through any priming sugar... Unless, instead of just closing by using a dining agent, you actually killed off the yeast, which I would doubt...

[mrlard]

Based on what?

Previous experience

[gnutz2]

I allways add 0.5g of notty after a crash cool and finnings.

I've never tried not adding yeast as the beer is that clear that i dont think it would condition fully.

[GabrielKnight]

Apart from these reasons:

"not vegetarian" (apart from pescetarianists)
"cloudy beer doesn't look as professional"
"cloudy beer has more yeast that is good for you"

is there any reason not to use isinglass then?
Its used in almost all 'real ale' in the UK.

[GabrielKnight]

I allways add 0.5g of notty after a crash cool and finnings.

I've never tried not adding yeast as the beer is that clear that i dont think it would condition fully.

By 'notty', you mean Nottingham yeast? Does that small amount of yeast cause a little more clouding again?

[Fil]

Prime and dont worry, there will be plenty of yeast in the post finning beer, unless you filter using a smaller than yeast cartridge that is..

[gnutz2]

By 'notty', you mean Nottingham yeast? Does that small amount of yeast cause a little more clouding again?

Yes it causes a slight yeast haze in the beer, so you may ask why bother finning?

I fine the beer to remove chill haze and also when the primary yeast strain is very bad at flocing and replace it with yeast that sticks to the bottom like cement. Yes by notty i mean Nottingham yeast.

Prime and dont worry, there will be plenty of yeast in the post finning beer, unless you filter using a smaller than yeast cartridge that is..

Hi Fil, how long do your bottles take to carb up?

[Dave S]

I've just fined and primed a barrel and after 3 days there is plenty of carbonation.

[Fil]

Il start sampling after about 3-4 weeks in keg or bottle, and i also try to sit on some bottles for months as it just gets better n better, drank a couple of 1yr old brew last night, scrumptouse!!! and the sediment becomes more stable in the bottle with age giving you a clearer and longer pour.

[gnutz2]

I'd just like to throw this into the mix.

viewtopic.php?f=2&t=55422

Personally, i still think if you get the dosing rate spot on for the finnings ajunct and isinglass then you will have problems with under carb'd beers.

[darkonnis]

I used kwikclear once or twice and had no trouble. I find that crash cooling has the biggest effect on carbonation time. Finning didn't do that much on that front. Cooling however upped the time from 3 days to about 2 weeks. Not an issue as the beer was much better for it but still, worth considering.
I've found a balance though and now I set the fridge to 4°c then come back 24 hours after, the beer is suitably clear but still carbs quickly. The fridge usually gets down to temp in that time, I've never bothered to see exactly "how long" it takes to get to 4°c or how long it sits for when it get there but the results work well . I much prefer cooling to adding finnings though I must say, beer as it should be: yeast, malt, water, hops and at a push any other natural ingredients.

Also I was under the impression to get the "real ale" CAMRA badge on bottles the beer must not be finned or filtered?