[ccfoo242]

I didn't realize gelatin wasn't kosher, or at least the kind I bought wasn't. So my first couple of batches won't be sampled by a few close relatives of mine (more for me!).  But I would like them to try my beer.  But here's my quandary: I can't find kosher gelatin anywhere near me. I did find some on Amazon but it's stupidly expensive (and out of stock).  Isinglass is SOMETIMES kosher but the kind I can find isn't. And while I have no problem with non-kosher stuff, throwing plastic bits (PVPP) in sounds yucky.

My next batch is an oatmeal stout. Rather than bend over backwards to find something by this weekend, can I simply drop the temperature of my fermenter to just above freezing for a day? Would that be of ANY benefit? Or do I just forgo any kind of fining and bottle it as-is? Am I being irrational about my dislike of plastic finings?

[nateo]

Cold crashing and proper hot-side technique will make a crystal clear beer without finings.

I personally don't have any particular problem with plastic finings. In the grand scheme of things, plastic finings are probably one of the least dangerous things on the planet.

[ccfoo242]

Cold crashing and proper hot-side technique will make a crystal clear beer without finings.

So, do I let it go back up to room temp to bottle?

I personally don't have any particular problem with plastic finings. In the grand scheme of things, plastic finings are probably one of the least dangerous things on the planet.

Yeah, normally I'm quite the skeptic.  I'm committing the naturalistic fallacy here...I'm assuming just because something is from nature (gelatin, isinglass) it's better for me than something that is man-made (plastic).

[a10t2]

Biofine Clear A3 is kosher, vegan, and not plastic (so it depends on how you feel about silica). Bonus points: it works really well. It may not be available in anything smaller than 1 L though. B3 has Biofine listed but doesn't say whether or not it's the A3 version: http://morebeer.com/view_product/11772//Biofine_Clear_Clarifier_-_1oz

[erockrph]

I have several vegetarian and vegan friends, so I keep it to Whirlfloc/Irish Moss in the boil and let time handle the rest.

[nateo]

No problem with bottling cold. You can let it warm up if that's easier. Just remember to calculate residual CO2 based on the highest temp the beer was ever at. I made that mistake on my Koelsch, and it ended up way flatter than I wanted.

[ccfoo242]

OK, thanks, I'll go with cold crashing this time and then when I have more time I'll look at stuff like Biofine...or maybe Amazon will get the kosher gelatin back in stock.

[morticaixavier]

I've been meaning to experiment with agar as a post ferment fining agent. the one time I tried it so far I froze the beer before it had a chance to drop so I have to try again. still have to figure out the right dosage as well.

[majorvices]

Biofine Clear A3 is kosher, vegan, and not plastic (so it depends on how you feel about silica). Bonus points: it works really well. It may not be available in anything smaller than 1 L though. B3 has Biofine listed but doesn't say whether or not it's the A3 version: http://morebeer.com/view_product/11772//Biofine_Clear_Clarifier_-_1oz

+1 - the Biofine Clear A3 works great

[ccfoo242]

The Biofine description mentions stripping out all of the yeast. I'm bottling and not kegging, so would I have to add some back in before bottling?

[a10t2]

The Biofine description mentions stripping out all of the yeast. I'm bottling and not kegging, so would I have to add some back in before bottling?

Most likely, you would need to. Or want to in order to get the bottles carbonated in a reasonable amount of time. But that's true of any fining technique.

[tubercle]

I have never found fining necessary with a stout.

[pyrite]

I have several vegetarian and vegan friends, so I keep it to Whirlfloc/Irish Moss in the boil and let time handle the rest.

Same here. Whirlfloc and a slow temp drop before racking clears the beer bright.

[garc_mall]

I have never found fining necessary with a stout.

+1

If you can see through an oatmeal stout, you are doing it wrong. I'm not sure fining should matter with that style. I only use any finings on my light beers, and then its just irish moss and time.

[The Professor]

I have never found fining necessary with a stout.

+1
Don't even bother.
If there's some haze, it won't be apparent unless the glass is held up to a bright light and you're looking for it.
If it's just yeast you're looking to get rid of, a few days in the cold will take care of that.