Take the 2-minute tour ×
Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. It's 100% free, no registration required.

I've got a chocolate stout fermenting at the moment, and I'd like to add finings to this once fermentation is complete. I haven't done this before, so wondering what the best method is? I'll be bottling this beer, I assume I need to add the same amount of brewers sugar to each bottle like I normally would?

share|improve this question
add comment

3 Answers

up vote 1 down vote accepted

I agree with both answers above, but why add finings to a stout? You can get most yeast out of suspension in secondary, with a little chilling. Further clarification can be achieved with finings, but in a stout the results won't be noticeable.

share|improve this answer
    
I completely agree with "why add finings to a stout?". –  Denny Conn Nov 23 '10 at 18:05
add comment

PMV is right on but make sure to let it sit after fining too, don't bottle it right away, let everything settle out before bottling, a week or two should be good.

share|improve this answer
add comment

Do it by batch, much like adding priming sugar.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.