View Full Version : Kettle Finings

11-12-2003, 10:38 AM
Anyone know of a good simple test to see if you're adding the proper amount of kettle finings? Does anyone reccomend a specific product? I am currently using 5 star's super moss.

11-12-2003, 04:58 PM
I'm familiar with Whirlfloc G. It is a nice granular kettle fining that actually does not require hydration. We often "test" our fined beers by collection coming out of the heat exchanger during wort transfer to FV. We turn the aeration off, collect a sample in a pitcher and pour 100 ml. into a graduated cylinder. By the next morning we usually have sediment in the ballpark of 5-10 ml. If over 10 ml sediment we consider using less floc, under 5 ml then we need to bump up the usage by approx. 10 ppm. With this being said I should probably point out we tend to get very nice trub formation in our whirlpool with very little carryover to FV. (Filtration has no problems) Regardless of the particular fining you use you should be able to get some info. from your supplier as well.

Best of luck!

dick murton
11-14-2003, 09:38 AM
Set up a range of identical size heat proof measuring cylinders or if feeling flush, Imhoff cones. At the end of a boil put fill your cylinders with hot wort to the same level and add aliquots of copper finings made up to a known concentration in cold or warm water. Start off at the manufacturers recommended dose rate in the middle one and add known amounts extra in the slevves to the right and left. Mix and leave to stand. Read off the amount of sediment after 12 and 24 hours.

You are looking for a balance of compactness and volume of sediment, and clarity of wort. Basically you look for the brightest wort, and then if you have a choice of say three, you choose the one with the most conpact sediment. If necessary repeat aither side of your best fit, with smaller variations.

You will need to repeat this for all major variations of grist. e.g. do once for a predominantly white / pale malt grist, do one for a stout, one for a wheat beer grist, another for a lager grist. Check at least once a year when the new seasons malt starts to come through - check with maltsers, but typically November for Northern hemisphere malts.