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!
The short answer is no. Even if you use gelatin at cold temps, you will have plenty of yeast left in suspension to naturally carbonate with sugar. All fining does is take the yeast in suspension (and other components) below the visible threshold - doesn’t mean there aren’t any present.
The only time you may need to back-add yeast for conditioning is if you brew a very high alcohol beer or you age for a long period of time. I’ve found that for many strains, high alcohol isn’t a big deal - they carbonate just fine without additional yeast. Long term aging on primary before bottling… I’ve never tested.
Yep, I cold fine lagers (and ales) with gelatin, get brilliant clear beer and there’s still plenty of yeast for bottle carbonation.