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Using Biofine Clear

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gmac:
It's hard to find Biofine Clear up here (none of my LHBS have it apparently) but I went to a wholesaler to get base malt today and they had 4kg jugs of it that they supply to commercial brewers.  They gave me a few ounces to try but there were no directions with it.
So, how do you use this stuff?  If someone could tell me the volumes for a 5 gal cornie keg and the steps (cold crash, in fermenter?, in keg? rack off, don't rack off etc) that would be greatly appreciated.
Thank you very much in advance.

a10t2:
I cold crash in the fermenter, then add the BioFine to the bright (keg in this case) and rack the beer in on top to mix it. Let it settle for 2-3 days cold and you should be able to pour off the sediment. I'd start with 30 mL/bbl (5 mL for 5 gal) and go up from there if you need to. I've found 50 mL/bbl to be the sweet spot for me.

wingnut:
Directions on my tiny bottle are:

"1/4 TBSP to as much as 2TBSP per 5 gallon batch.  We recommend starting small and increasing your dosage rates once per day until clairification takes place. Shelf life 24 months, Unopened."

FYI, I have had better results chilling the beer down to 38 to 44 degrees and using Gelatin as a fining instead. 

Biofine was a good improvement, and easier to use (just pour it in), but Gelatin provide better results in my brewhouse.

gmac:

--- Quote from: wingnut on October 11, 2013, 06:30:24 AM ---Directions on my tiny bottle are:

"1/4 TBSP to as much as 2TBSP per 5 gallon batch.  We recommend starting small and increasing your dosage rates once per day until clairification takes place. Shelf life 24 months, Unopened."

FYI, I have had better results chilling the beer down to 38 to 44 degrees and using Gelatin as a fining instead. 

Biofine was a good improvement, and easier to use (just pour it in), but Gelatin provide better results in my brewhouse.

--- End quote ---

Thanks to both of you.
Does Biofine work on a different charged molecule than gelatin?  I have an English IPA that I make with Munton's Maris Otter and although the beer tastes excellent, it takes forever to clear.  I've tried gelatin on it many times with limited results which is why I'm excited about trying Biofine.  I wonder if the Muntons MO is somewhat undermodified and I'm getting a protein haze and not a yeast or starch haze.  I'm OK with doing both Biofine and Gelatin if necessary.  I have no issues with some haze but when you give someone a beer that is not clear, I think it immediately detracts from the perception of quality and influences their perception.

kylekohlmorgen:
Biofine Clear (PVPP), in terms of fining, is basically an inorganic alternative to Gelatin. They are both used to drop out polyphenols and proteins. Chances are if you haven't seen positive results with multiple Gelatin additions, you won't see them with PVPP. Along with How to Brew, here is a good fining reference:

http://beersmith.com/blog/2008/12/30/fining-agents-improving-beer-clarity/

IME, Biofine is more effective at clearing hop haze than Gelatin, and it doesn't smell like rotten meat.

I've never used it to clear a protein haze, but a grist of 100% Muntons MO shouldn't have enough protein to generate an obtrusive amount of turbidity, especially if you fined in the kettle and had decent hot/cold break.

How 'hazy' are we talking? Can you see through a pint?

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