Finings

[irish_goat]

Planning on fining my beer for the first time next week. I have Kompactikleer and also gelatin and I'm wondering which is best/should I use both?

[LordEoin]

I wouldn't use both, but either shoudl be fine.
I think that kompacticleer stuff is isinglass

[molc]

Gelatin, 1/2 tsp in 1/4 cup of water. Heat in microwave to 68C, stir, throw into fermenter at < 7C. 24 hours later, you should see the results and it will continue to clear in the keg.

[Leann ull]

how many g is that? where are you buying it?
http://www.tesco.ie/groceries/Product/Details/?id=280932920

[irish_goat]

I've bought the Dr.Oetker satchets as well. Was planning on using one satchet in a pint of water.

Don't mind using isinglass, tbh.

[Oh Crap]

Cold crash first then add gelatin....somehow works better for ne

[molc]

I've bought the Dr.Oetker satchets as well. Was planning on using one satchet in a pint of water.

Don't mind using isinglass, tbh.

I use 1 sachet per 6 batches, same gelatin as you.

http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/ gives everything you'll need.

[Simon_]

Was planning on using one satchet in a pint of water.

Way too much.

[Pheeel]

One sachet and you will end up with jelly beer. Would make for an interesting trifle..

[irish_goat]

Cheers lads. 

[Leann ull]

its 7g or just over half a packet is what you need

[Qs]

One sachet and you will end up with jelly beer. Would make for an interesting trifle..

Not quite.

I used one sachet for ages and wasn't too impressed with the results, cut back to less and its improved my clarity.

[Shanna]

Can anybody here comment on whether the gelatin would negatively affect bottle conditioned beer? Wondering whether adding it in to the fermenter would cause too much yeast to drop out of suspension?

Shanna

[molc]

It's fine. There's still plenty of yeast in there. Will take a little longer to carb, maybe another week, but otherwise it's the same.

[Simon_]

This photo shows gelatin in action. This is couple of hours after about 1 gram (half tsp) in about 50ml. The green line is the dry hop that dropped from cold crashing and everything above it has dropped out after the gelatin. You can the globs of protein/yeast forming in suspension and these were all slowly dropping down. A day later there were none of these globs in suspension
I loosely follow the same procedure that Molc linked above. After I pour it in a give it a gentle stir near the surface so as it's dispersed across the top of the fermenter and won't just work down the middle