Originally posted by tariq khan
I have some issues with finings in general. Not being vegetarian is one (I am not vegetarian myself, however). I also find that many brands of isinglass and gelatin arrive preserved with sulfite. Sometimes quite heavily.
Even when they are prepped properly, these sulfites will piggyback into your beer. Although there are often naturally occurring sulfites in yeast fermentation, I've seen some pretty crappy wines and beers miraculously 'cleaned' up via sulfites. And I'm not talking about clarity here.
I've also known brewers who, when presented with a difficult to fine beer, will double or treble the amount of finings used. This can represent a large hit of sulfite to the beer. I happen to be particularly sensitive to sulfites, both free and bound. I generally avoid cask beer for this reason (and many wines as well).
Pax.
Liam
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