TECHNICAL INFORMATION SHEET
Brupaks Dried Isinglass Finings
The prime function if isinglass finings is to remove yeast cells from suspension after fermentation. Being densely positively charged, the collagen molecule rapidly attracts negatively charged yeast cells to form aggregates that are too large to remain in suspension and that, therefore, precipitate from the beer. Furthermore, many protein molecules have negative sites and are also precipitated by isinglass finings.
Brupaks Dried Isinglass Finings is supplied as a fine powder, which is added to water with mixing to prepare finings as required.
Brupaks Dried Isinglass Finings must be dissolved in water, with mechanical stirring, at the rate of 6 grams per litre, adding the powder slowly to the vortex of the liquid. Mixing should continue until a smooth homogeneous blend is produced. Finings should be prepared at least 24 hours before use.
Dosage can vary considerably dependent upon man factors including grist composition, wort gravity, pH and seasonal variation in brewing materials. Typical rates of addition when using isinglass alone are within the range 1 – 3 litres per barrel (850ml – 2 litres per hectolitre). The use of Brupaks Auxiliary Finings may halve the required dose. The brewer should assess by trials the additions required to optimise performance and costs. Care should be taken to ensure that a beer is not over-fined, since this generally leads to a loss of polish and excessive bottoms in the cask.
Brupaks Dried Isinglass Finings should be stored under cool, dry conditions in tightly sealed containers at 5°C – 15°C. Under these conditions it can be stored for 6 months without loss of performance. Ready for use isinglass can be stored for up to 4 weeks at between 5°C – 15°C.