Beer clarity doesn’t impact taste, however some prefer their beers, or at least specific styles of beer, to be as clear as possible. This is where finings and clarifying agents come into play.
Kettle Agents
These are agents added during the boil, typically toward the end of the boil. Two possible options are Irish Moss and Whirlfloc.
- Irish Moss: Helps coagulate proteins. Derived from seaweed. It is more effective if it is hydrated (soaked) overnight before being added to the boil.
- Whirlfloc: A tablet form of Irish Moss, but with carrageenan also added, to produce a clearer beer. No need to rehydrate.
Conditioning Agents
These are agents added before, during, or after fermentation. There are several options:
- Bentonite: Added prior to primary fermentation. Typically used for wine, this is a grey powder that binds with the large molecules and then settles out.
- Gelatin: Added after fermentation has completed. Aids in clearing the beer and also makes pouring beer easier as it will coagulate sediment at the bottom. When preparing the gelatin solution do not boil the gelatin. Can also reduce astringency by removing tannins.
- Isinglass: Made from the swim bladders of certain fish and is used to precipitate yeast. This is a traditional fining agent.
- Polyclar: A plastic compound used to attract tannins and oxidized malt polysaccharides.
- Sparkolloid: A form of diatomaceous earth and silica that is extremely powerful and often works where others haven’t.
Cold Crashing
Quickly chilling the wort after the boil can help to precipitate out the haze causing proteins. Chilling the beer down to near 32 degrees F after fermentation has completed can also help to precipitate proteins, and then transfer the beer to another vessel, leaving behind precipitates.
