I have five gallons of of Irish Red Ale that's been in the primary (carboy) for a week. It's pretty cloudy; will probably settle out some in the next week, but I'm considering using a fining agent to help it along. Before I do that, though, I want to be sure it won't have an impact on natural carbonation later. Could fining cause so much yeast to settle out that it inhibits fermentation in the bottles?
Also, which fining agents offer the best combination of ease and effectiveness?
Thanks!