Highly flocculant yeasts actually need no finings at all to drop out of suspension and lea

ve a perfectly bright beer.

Finings are not "fish scales. Isinglass is made out of a fish's swim bladder, but it is by no means the only fining that can be used. A seaweed known as Irish Moss can be added to the kettle to allow proteins which cause hazing to drop out of the beer when cooled.

Gelatine can be used, post fermentation, as well. It is the only post fermentation fining I use.

However, most mass-production brewing operations don't use any finings at all: they simply filter the beer after fermentation to remove the yeast, then bottle/keg under CO2 pressure to carbonate.

It's simply ignorant to say that cloudy beer tastes the same as bright beer. I can bring you two bottles of idententially brewed bottle-conditioned ale to prove it if you like.

Posted By: Arizona Bay on September 3rd 2011 at 20:17:05

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