Isinglass - Finings

Isinglass - Finings  20 g 

Isinglass is a traditional cold-side clarifying agent derived from the dried swim bladders of fish (primarily collagen), used to rapidly drop yeast and haze-forming proteins out of suspension.

Core Mechanics of Isinglass in Brewing

• The Collagen Magnet: Isinglass is composed almost entirely of the structural protein collagen. In the acidic environment of beer (typically pH 4.0–4.4), molecules of isinglass carry a strong positive electrical charge.
• Yeast Aggregation: Because active and dormant brewing yeast cells carry a net negative electrical charge, the positive isinglass molecules rapidly attract them. They lock together into massive clumps (flocculation) that sink to the bottom of a keg or carboy within 24 to 48 hours.
• Temperature Sensitivity: Unlike hot-side finings, isinglass must only be added to fully fermented, cold beer (ideally chilled below 5°C). If introduced to warm beer, the delicate collagen proteins can denature, losing their electrical charge and failing to clear the batch.
• Dietary Consideration: Because it is sourced from fish bladders, beers clarified with true isinglass are not vegan or vegetarian-friendly. This must be taken into calculation if you plan to share your brew with individuals keeping plant-based diets

Data sheet available here

Instructions for use in Wine:

Dosage 1-4 g per 100 L in white and rosé wines; 2-8 g per 100 L in red wines.

Dissolve in water a 2% solution. Add to the mass by pumping over within 2/3 hours after preparing it without creating foam (At temperatures above 30°C the solution tends to separate)

Instructions for use in Beer:

Dissolve 1/4 teaspoon of isinglass powder in 1 cup of cold water for 20 L. Add to cold beer after primary fermentation is complete. Allow at least two weeks for the beer or wine to clear, but it may clear in as little as 3 days