Mangrove Jacks Beer Finings

Home Brew Beer Finings

What Are Finings?

Beer Finings are substances added during the beer or cider brewing, or winemaking process to clarify the liquid by removing suspended particles, proteins, and yeast cells that cause cloudiness. Finings help improve the appearance, flavor, and stability of the final product. They’re particularly important in beer, wine, and cider production to achieve a clear, polished look and to enhance shelf stability.

Properly used finings should have minimal to no impact on flavor and aroma and will improve the overall quality of your finished product.

 

Mangrove Jacks Beer Finings

Mangrove Jacks offer a liquid and power option for finings which can be used with beer, wine or cider. Use 1 packet per 15-25litre brew.

Powder 5g (Instantised Gelatine Powder)

Instantised Gelatine Powder is a quick-dissolving fining agent, perfect for clarifying beer, wine, or cider. It works by binding to suspended particles like yeast and proteins, helping them settle to the bottom for a crystal-clear finish. Ideal for use after fermentation, especially during cold-crashing, it ensures a polished final product with minimal effort.

Liquid 20g (Fungal Chitosan Solution)

Fungal Chitosan Solution is a natural, effective fining agent designed to clarify beer, wine, and cider. Derived from fungi, it binds to negatively charged particles such as tannins and yeast, helping them settle for a crystal-clear result. Perfect for use during fermentation or post-fermentation for a refined and polished beverage.

 

How Finings Work:

Beer Finings work by encouraging particles in the liquid to clump together (a process called flocculation) and then settle to the bottom of the fermentation vessel, making it easier to remove these sediments. This process helps:

• Improve the clarity of the brew.
• Reduce unwanted flavors caused by residual yeast or proteins.
• Stabilize the product to prevent future haze formation.

 

When Are Finings Added?

Most home brewers will add beer finings post-fermentaton and prior to bottling or kegging a brew to settle out yeast and other haze-forming particles.

Once fermentation is complete add finings to your primary fermentation vessel and allow 24-48 hours for the brew to clear.

 

Using Finings Within Your Brewing Process

For best results from Mangrove Jacks Beer Finings we recomend use as part of an effective brewing process including other steps like:

Cold Crashing

Cold crashing is a brewing technique used to clarify beer, cider, or wine by chilling the brew using a fridge. This can be done once finings are added to support suspended particles like yeast, proteins, and other haze-forming compounds to clump together (flocculate) and sink to the bottom of the fermenter aided by finings.

Racking Off

Racking off in brewing refers to the process of transferring liquid (like beer, wine, or cider) from one vessel to another while leaving behind sediment, such as yeast, proteins, and other particles that have settled at the bottom of the fermentation vessel. This step is crucial for clarifying the beverage, improving its flavor, and preventing off-flavors caused by prolonged contact with sediment.

Racking off is typically done using a siphon to carefully move the brew ensuring minimal disturbance to the sediment. If is often performed once 24-48 hours has been allowed for cold crashing and finings.

Did you know? Racking not only clarifies your brew but also reduces the risk of autolysis—a process where yeast cells break down and release unwanted flavors like rubber or sulfur into your drink!