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I've hardly ever added clarifying agents (irish moss, whirlfloc, &c.) to my beers. I don't secondary, I regularly do a 2 week primary, then rack into keg. I usually pour perfectly clear beer. Relax. Don't worry. Have a homebrew.


At this point, neither of those fining agents will work. They both require a good, rolling boil. If you're going for clarity, Your best bet now is to let it mature for another couple of weeks and then cold crash the beer by refrigerating it as near as to freezing as you can get it (without actually freezing it), and let it sit for a couple of weeks/months. ...


If you're not one to care too much about the clarity of your beer, then it won't matter at all . Just proceed as normal on bottling day. If you do care about the clarity of your beer, your options are to cold crash and use gelatin finings, or just cold crash.


What's the problem with foil? When I cold crash, I seal the fermenter either with a solid stopper or foil. Since fermentation is done there's no need to do anything else. AAMOF, you want to stop air from getting into the fermenter, whether it has microbes or not. I would not recommend using anything porous.


If you put your bottled beer in the refrigerator and let it sit, it usually will be crystal clear within a few weeks, even if it starts out with chill haze. I think the only difference between cold crashing before bottling and cold crashing in the bottle would be the amount of sediment you'll end up with in the bottle. When you crash before bottling, you ...

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