So, for the longest time now, I've been serving my beers unfined, and unfiltered. Well, I recently had a humbling turn of events when I tasted MY RECIPE (and procedure), done at another brewery that was fined with isinglass. It was much "cleaner" than mine. So, I decided I needed to do this, then remembered why I don't: No b.t. in house, no force carbonation (bosses rule).
Can somebody tell me how I can fine my beers, based on my limited resources and current procedure.
1) ferment the beer (@65F)
2) rack the yeast
3) shut-in the beer (@1.5 bars above t.g.)
4) crash the beer (@33F) w/ positive pressure applied (yes, I know...it's force carbonation. don't get side-tracked by my boss' philosophy on brewing here, let's stick to the problem at hand)
5) (wait 2-3 weeks) transfer to serving tank
So, I tried to fine my beer anyway. I used 1 oz. (by weight) of isinglass. Instead of crashing the beer to 33, I took it to 38 (I read a post saying this temp. is ideal for fining) Took beer from the cock, put it all in a blender for 2 minutes, let it sit for 30. Slowly, I vented the gas from the FV, opened the man-way, and poured it in. I did this for 2 different beers. The first, I just shut the man-way, and gassed it up again, waited 72 hours, and crashed to 33. The other I mixed with CO2 through the trub port, then did as I described above. Needless to say, When I pulled samples (dumping the first 2-3 oz., rinsing the glass, and pouring again) the beer did not appear any clearer then it normally does. It does, however, taste a little cleaner then usual (maybe I'm just telling myslef that to justify the extra work I put into these batched?), but not as clean as I would like.
Advice, anyone?
Dick
Can somebody tell me how I can fine my beers, based on my limited resources and current procedure.
1) ferment the beer (@65F)
2) rack the yeast
3) shut-in the beer (@1.5 bars above t.g.)
4) crash the beer (@33F) w/ positive pressure applied (yes, I know...it's force carbonation. don't get side-tracked by my boss' philosophy on brewing here, let's stick to the problem at hand)
5) (wait 2-3 weeks) transfer to serving tank
So, I tried to fine my beer anyway. I used 1 oz. (by weight) of isinglass. Instead of crashing the beer to 33, I took it to 38 (I read a post saying this temp. is ideal for fining) Took beer from the cock, put it all in a blender for 2 minutes, let it sit for 30. Slowly, I vented the gas from the FV, opened the man-way, and poured it in. I did this for 2 different beers. The first, I just shut the man-way, and gassed it up again, waited 72 hours, and crashed to 33. The other I mixed with CO2 through the trub port, then did as I described above. Needless to say, When I pulled samples (dumping the first 2-3 oz., rinsing the glass, and pouring again) the beer did not appear any clearer then it normally does. It does, however, taste a little cleaner then usual (maybe I'm just telling myslef that to justify the extra work I put into these batched?), but not as clean as I would like.
Advice, anyone?
Dick
Comment